The source product identity for Curry Powder is blended curry seasoning. Its listed characteristics include multi-spice dry blend for curry preparation; warm, savoury and aromatic profile; ready-to-use seasoning format, giving professional buyers clear information on form, appearance, flavour or aroma where specified. The listing is relevant to procurement needs for curry powder bulk, spice blend supplier and bulk seasoning mix because these terms describe the same supplied product form and commercial ingredient use.

The supplied information identifies the product for retail, food service and industrial use. This supports evaluation by importers, distributors, food-service operators and manufacturers that use dry ingredients, seasonings or formulation inputs. The declared powder or blend format and stated sensory characteristics can help product-development and purchasing teams compare the ingredient with recipe, process and end-use requirements.

The documented specification lists maximum moisture at 10.0% and extraneous matter at a maximum of 1.0%. Salmonella is stated as absent in 25 g; aflatoxin B1 is Max 5.0 ppb, and total aflatoxins are Max 10.0 ppb. No minimum volatile-oil value is stated in the supplied specification. These figures provide measurable reference points when B2B buyers review a food service masala for processing, repacking or distribution.