Preparation for Curry
Country of production:
This preparation is designed to easily get a curry sauce very spicy as a delicious seasoning for a soup in a japanese style meat (or seafood) and vegetables
Edible oil (palm oil, canola oil, soybean oil) wheat flour, sugar, salt, curry powder, vegetable powder (potato, cabbage, chinese cabbage) flavor enhancer: monosodium glutamate, spices. dye: caramel. dextrin, spices, hydrolyzed vegetable proteins (soya) sauce, worchester powder, acidity regulator: malic acid. flavor enhancer: guanylate I cancel, iosinato disodium.
Mode of storage:
A cool, dry place away from direct light