Forun Curry
Forun Curry is a curry seasoning of the compounded spice blend type, a milled mixture in which turmeric supplies the yellow colour and earthy base, coriander seed provides the bulk and a sweet citrus lift, and cumin, fenugreek, chilli, black pepper, ginger, cassia, clove, cardamom and fennel are layered on top in proportions that set the character of the blend. Turmeric typically accounts for a fifth to a third of the mix, which is why curry seasoning behaves as a colouring ingredient as much as a flavouring one.
It is a free flowing yellow to orange brown powder, normally milled to pass 40 to 60 mesh so that it disperses without leaving visible specks in a sauce. The flavour is carried by volatile oils from the seed spices, which are lost on prolonged open cooking, while the curcumin that provides colour is heat stable but degrades on exposure to light and alkaline conditions. The powder is hygroscopic and will cake and darken if held warm and humid.
We source bulk Forun Curry from top China manufacturers for our partners. The manufacturer is in Jiangxi. A smaller requirement can ship in a combined container with other ingredients.
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- Function
- Flavours and Aromas
Specifications
| Item | Specification |
|---|---|
| Appearance | Yellow to orange brown free flowing powder, free of foreign matter |
| Odour and Taste | Characteristic curry spice, aromatic, no musty note |
| Moisture | Not more than 8.0 percent |
| Total Ash | Not more than 10.0 percent |
| Acid Insoluble Ash | Not more than 1.5 percent |
| Volatile Oil | Not less than 0.5 ml per 100 g |
| Curcumin Content | Not less than 0.4 percent |
| Sieve Analysis | Not less than 95 percent through 40 mesh |
| Aflatoxin B1 | Not more than 5 microgram per kg |
| Lead | Not more than 2.0 mg per kg |
| Arsenic | Not more than 1.0 mg per kg |
| Total Plate Count | Not more than 50000 cfu per gram |
| Yeast and Mould | Not more than 1000 cfu per gram |
| Salmonella | Absent in 25 g |
Common Markets Grades
Curry seasoning is graded by heat level, by colour value and by volatile oil content. Mild grades hold the chilli fraction low and lean on coriander and fenugreek, while hot grades raise chilli and black pepper and are quoted on Scoville level or on capsaicin content where a hot blend is specified. Colour is expressed as curcumin content or as a colour value on the finished powder, since buyers using the blend in a pale sauce specify a minimum.
Regional profiles are the second axis, with Madras, Japanese, Malaysian and Chinese style blends differing in the balance of fenugreek, cassia and star anise and in whether roasted spice is used. Beyond that, buyers specify mesh size, whether the blend is steam sterilised, whether salt and starch are present as carriers or the blend is pure spice, and whether part of the flavour load arrives as oleoresin plated onto the powder rather than as milled botanical.
Applications
- Curry sauce and gravy production, where the blend supplies colour and flavour in one addition
- Instant curry roux blocks, blended into the fat and flour base
- Ready meals and retort curry dishes, where a reinforced grade compensates for sterilisation losses
- Marinades and rubs for grilled and roasted poultry and lamb
- Snack seasoning dusts for extruded corn snacks and potato crisps in curry variants
- Instant noodle sachets in curry flavour, both in the powder and in the oil packet
- Curry flavoured mayonnaise and dressings, where turmeric also lifts the colour
- Processed meat products such as curry sausage and coated chicken pieces
- Soup powders and bouillon in curry variants
- Rice and noodle seasoning kits sold to catering and retail
China Manufacturers of Forun Curry
Top Forun Curry manufacturers in China.
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
Regulatory Status
In the United States, 21 CFR 182.10 recognises spices as generally recognised as safe, and 21 CFR 182.20 lists their essential oils, oleoresins and natural extractives. A blend of this type may be declared collectively as spices under 21 CFR 101.22, although any added colour, salt or anticaking agent must be named separately. 21 CFR 73.600 and 73.615 list turmeric and turmeric oleoresin used specifically for colour as colour additives exempt from certification.
In the European Union spices are foods rather than additives and are declared by name or as spices under the general food information rules. Curcumin used as a colouring is a food additive under Regulation (EC) No 1333/2008 with the number E 100, subject to defined conditions of use, and any anticaking agent carries its own E number. Contaminant limits apply, in particular for aflatoxins and ochratoxin A in spices and for pyrrolizidine alkaloids in some botanicals. Codex has adopted commodity standards for several of the constituent spices, and JECFA has published specifications for curcumin. Mustard and celery derived components, where present in a blend, require allergen declaration in both jurisdictions.
Manufacturing Process
Each spice is received as whole dried botanical and cleaned on destoners, gravity separators and magnets to remove stones, metal and plant debris. Turmeric rhizome is boiled and dried before milling in most supply chains, and some blends roast the seed spices in a rotating drum before grinding to develop a deeper, less raw aroma. Milling is normally done cryogenically or with chilled air, because frictional heat drives off the volatile oil fraction that carries the aroma, and each spice is milled separately so that its particle size can be controlled independently.
The milled fractions are weighed to formula and blended in a ribbon or plough share mixer until homogeneous, with oleoresin sprayed onto the powder where extra flavour load or a stronger colour is required. The blend is sieved to the specified mesh, then sterilised by saturated steam under vacuum or by a short high temperature air treatment, cooled, passed through a metal detector and packed in lined bags or drums with an internal moisture barrier.
