Foodservice culinary base
Usual starting point
- Turmeric content
- 20 – 35% turmeric solids
- Added ingredients
- Culinary oil, citric acid or lemon, salt
- Texture
- Smooth, spoonable paste
- Colour
- Deep golden-orange
- pH
- ≤ 4.2 (acidified)
- Water activity
- ≤ 0.85
- Preservation
- Acidification + hot-fill, hold to the validated process
- Compliance layer
- Acidified-foods process filing; allergen + additive declaration
- Shelf life
- 12 – 18 months ambient, unopened
- Storage
- Cool, dry; refrigerate after opening






