Curry Powder

Built on a coriander and turmeric base with the heat adjusted by chilli selection. Colour and Scoville values are agreed in advance and held per lot, so a sauce manufacturer’s recipe does not need re-balancing between shipments.

What to fix on the specification

• Recipe: mild, medium, hot, or your approved sample.
• Colour: as an ASTA value, held per lot.
• Heat: as a Scoville range, held per lot.
• Mesh and moisture.
• Salt and allergen statement for the destination label.

Fixing colour and heat as numbers rather than as a recipe description is what stops a sauce manufacturer re-balancing between shipments. Blending holds both against an agreed pair of values.