Patak's Pâte De Curry Tandoori
Analysis updated May 2026 · How Scout scores
At a glance
Summary
This curry paste contains beneficial ingredients like ginger puree, known for its anti-inflammatory properties, but also has a high salt content, which can contribute to health issues if consumed in excess. The product is moderately processed, with a couple of additives, which limits its score despite the absence of harmful artificial ingredients or seed oils.
Key ingredients 8
Ginger PureeGood
Ginger puree is a beneficial ingredient known for its anti-inflammatory and antioxidant properties. It is minimally processed, retaining most of its natural compounds. Ginger can aid digestion and reduce nausea.
Risks
Excessive consumption may cause heartburn or stomach upset in sensitive individuals.
Benefits
Contains bioactive compounds that may reduce inflammation and support digestive health.
Garlic PowderGood
Concentrated whole-food seasoning.
Benefits
May provide some antioxidant properties and enhance flavor.
WaterNeutral
Water is a neutral ingredient used as a solvent and carrier in many food products. It does not contribute any calories or nutrients. Its presence is essential for consistency and texture in the product.
See more about Water →Ground SpicesNeutral
Ground spices such as coriander and paprika add flavor and aroma to the product. They are generally minimally processed and retain their natural properties. These spices can enhance the sensory profile of the food.
Benefits
May provide small amounts of antioxidants and contribute to flavor complexity.
TamarindNeutral
Tamarind is used for its tangy flavor and is a natural source of tartaric acid. It is typically processed into a paste or concentrate. Tamarind can enhance the taste profile of the product.
Benefits
Contains antioxidants and may aid in digestion.
SaltNeutral
Salt is used as a preservative and flavor enhancer but can contribute to high sodium intake. Excessive consumption of salt is linked to hypertension and cardiovascular issues. It is important to monitor salt intake to maintain health.
Risks
High sodium intake can lead to increased blood pressure and cardiovascular disease.
Benefits
Enhances flavor and acts as a preservative in food products.
Acetic AcidNeutral
Acetic acid is used as a preservative and acidity regulator in foods. It is a natural component of vinegar and is generally recognized as safe. Acetic acid helps maintain the product's shelf life.
Benefits
Acts as a preservative and acidity regulator, extending shelf life.
Lactic AcidNeutral
Lactic acid is used as a preservative and acidity regulator. It is naturally occurring in fermented foods and is generally considered safe. Lactic acid helps maintain the product's pH balance.
Benefits
Helps preserve food and maintain acidity, contributing to flavor and safety.
Processing
Processed Foods
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