Potts

Thai Green Curry Paste

Barcode 5060178332995

Scanned 17 times by Nomi users

Yes — Thai Green Curry Paste is ultra-processed.

The product is classified as ultra-processed (UPF). It contains yeast extract, which is a pre-identified UPF ingredient, making the whole product UPF by definition. Other mostly culinary ingredients (vegetables, herbs, spices, basic sugar, oil, salt) and basic additives (cornflour, lactic acid, natural colors) do not change this classification, but yeast extract itself is an industrially processed flavor enhancer and places the product in the UPF category.

Ingredients

2 ultra-processed markers

OK

water

Essential base ingredient for countless foods and beverages; serves as solvent and texture modifier.
OK

garlic

A bulbous aromatic spice used to impart savory flavor in cooking; can be used fresh, sautéed, roasted, or in powder form.
OK

sugar

Granulated sugar derived from sugarcane or sugar beets; a basic, single-ingredient sweetener.
OK

lemongrass (7%)
OK

rapeseed oil

A basic culinary oil pressed from rapeseeds (Brassica napus). Used for frying, baking, and dressings. Neutral flavor.
OK

onion

A common bulb vegetable used as a base flavor in many cuisines. Crisp, pungent, sweet when cooked.
OK

galangal
OK

green chilli (5%)
OK

lime leaf (3%)
OK

cornflour

Ground corn starch used as a thickening agent in cooking and baking.
OK

salt

Common mineral compound (sodium chloride) used as a seasoning and preservative across cuisines.
OK

thai basil
OK

coriander leaf

Coriander leaves (cilantro) from the Coriandrum sativum plant, used fresh or dried for aroma and garnish.
UPF

yeast extract

A flavor-enhancing extract produced from yeast cells, rich in amino acids and natural glutamates, commonly used to augment savory flavors.
OK

ground coriander

A spice ground from the dried seeds of Coriandrum sativum. Bright, citrusy, warm flavor widely used in spice blends and curries.
UPF

lactic acid

A naturally occurring organic acid used as a acidity regulator and preservative in foods; often added as E270 to adjust pH and inhibit microbial growth.
OK

natural colour (spirulina, safflower)
OK

turmeric

A bright orange-yellow root commonly used as a spice and for its active compound curcumin, with warm, earthy, slightly peppery flavor.

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Common questions about Thai Green Curry Paste

Is Thai Green Curry Paste ultra-processed?

Yes — Thai Green Curry Paste by Potts is ultra-processed, so it counts as a UPF (ultra-processed food). The product is classified as ultra-processed (UPF). It contains yeast extract, which is a pre-identified UPF ingredient, making the whole product UPF by definition. Other mostly culinary ingredients (vegetables, herbs, spices, basic sugar, oil, salt) and basic additives (cornflour, lactic acid, natural colors) do not change this classification, but yeast extract itself is an industrially processed flavor enhancer and places the product in the UPF category.

Which ingredients in Thai Green Curry Paste are ultra-processed?

Nomi flags 2 ingredients in Thai Green Curry Paste as ultra-processed markers: yeast extract, lactic acid. See the full ingredient breakdown above for what each one is.

What does "ultra-processed" (UPF) mean?

Ultra-processed foods (UPFs) are industrial formulations made with ingredients and additives you wouldn't find in a home kitchen — such as emulsifiers, artificial flavourings, colourings and modified starches. The classification is based on the NOVA system used by researchers and dietitians worldwide.

How can I check whether other foods are ultra-processed?

Scan any barcode — or photograph the ingredients label — with the free Nomi app for iOS and Android. You'll get an instant ultra-processed verdict with every ingredient explained in plain English.

Product information comes from public databases and Nomi's own analysis, and may contain errors. Always check the packaging. Ultra-processed classification is based on the NOVA food processing system.