Guide
How to label curry and sauce pots
Sealed curry pots packed before selection are usually PPDS. Pastes and sauces can bring mustard, soya, gluten cereals, fish, crustaceans, milk, nuts and sesame — break compounds out.
Reviewed against official guidance.SourcesNot legal advice.
The short answer
Sealed curry pots packed before selection are usually PPDS. Pastes and sauces can bring mustard, soya, gluten cereals, fish, crustaceans, milk, nuts and sesame — break compounds out.
Decide PPDS using the FSA packing-before-selection test, then put name and ingredients with allergen emphasis on packs that meet it.
How to apply it
Sealed curry pots packed before selection are usually PPDS. Pastes and sauces can bring mustard, soya, gluten cereals, fish, crustaceans, milk, nuts and sesame — break compounds out. Decide PPDS using the FSA packing-before-selection test, then put name and ingredients with allergen emphasis on packs that meet it. Walk the product in front of you against the checklist below before you print. The mistake to refuse is: Chicken korma and prawn Madras differ.
- Break out paste and coconut milk brands
- Emphasise all Annex II allergens present
- Watch satay (peanuts) and cream (milk)
- Naan or rice packed together must be listed
Worked example
Worked example for “How to label curry and sauce pots”: take one real SKU you sell this week. Apply the first check — break out paste and coconut milk brands. Then contrast it with emphasise all Annex II allergens present. Write the name of the food and the full ingredients list from today’s recipe and supplier specs, emphasise every Annex II allergen each time it appears, and only then print. If the pack in your hand does not match that list, it is not ready for sale. (Sealed curry pots packed before selection are usually PPDS.)
Checklist before you print
| Check | Why it matters |
|---|---|
| Break out paste and coconut milk brands | For “How to label curry and sauce pots”, “Break out paste and coconut milk brands” is the check that stops the pack drifting from what you actually sell. |
| Emphasise all Annex II allergens present | For “How to label curry and sauce pots”, “Emphasise all Annex II allergens present” is the check that stops the pack drifting from what you actually sell. |
| Watch satay (peanuts) and cream (milk) | For “How to label curry and sauce pots”, “Watch satay (peanuts) and cream (milk)” is the check that stops the pack drifting from what you actually sell. |
| Naan or rice packed together must be listed | For “How to label curry and sauce pots”, “Naan or rice packed together must be listed” is the check that stops the pack drifting from what you actually sell. |
Using one “mild curry” label for every protein
Chicken korma and prawn Madras differ.
Go deeper
Next: Thai curry paste. A common trap set. Then paste your ingredients into the free generator and confirm allergens before you print.
Questions
Is coconut milk a tree nut?
What about shop-bought sauce jars decanted?
Official sources
Everything on this page traces back to these. Where they and we disagree, they are right — tell us and we'll fix it.
- Introduction to allergen labelling for PPDS foodFood Standards Agency / GOV.UK
- Labelling guidance for prepacked for direct sale (PPDS) food productsFood Standards Agency / GOV.UK
- Food allergen labelling and information requirements technical guidanceFood Standards Agency / GOV.UK
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