S&B Golden Curry Hot is a curry roux product made by S&B Foods in Japan. Unlike curry powder, it comes in solid block form combining wheat flour and vegetable oil — simply dissolve the blocks in simmering water to instantly create a thick, rich curry sauce. It contains a 9.5% curry powder blend of turmeric, coriander, cumin, fenugreek, and more, delivering a complex and deeply aromatic spice profile. As a Hot (Karakuchi) grade product, it delivers a noticeably bolder heat than typical European curry preparations.

According to official information from S&B Foods, this product contains no meat or meat-derived ingredients, and all components are plant-based, making it suitable for vegan and vegetarian diets. However, the flavour enhancers disodium guanylate (E627) and disodium inosinate (E631) may be derived from yeast or animal sources, and S&B Foods has not obtained a separate official vegan certification. If strict vegan certification is required, we recommend confirming directly with S&B Foods or the distributor before purchase.

Yes. Under EU food labelling law (Regulation 1169/2011), the following three of the 14 major allergens are present: Gluten (wheat flour is a primary ingredient), Celery (celery seed included), Mustard (mustard included). Anyone with an allergy to wheat, celery, or mustard should avoid this product. This product is not gluten-free.

S&B Golden Curry roux is a concentrated cooking base, so its salt content is naturally high (approximately 10g per 100g). This is entirely by design — a small amount of roux is intended to be dissolved in a large volume of water and vegetables. For example, using 110g of roux with approximately 700ml of water for 4 servings significantly reduces the actual salt intake per portion. We recommend not adding extra salt during cooking, and adjusting seasoning only after tasting the finished curry.

Before opening, store in a cool, dry place away from direct sunlight. The 220g package is divided internally into two portions (approximately 4 servings each). If not used all at once, place the remaining roux in an airtight container or zip-lock bag to keep out moisture, store in a cool location, and use within 1–2 months if possible. Prepared curry dishes should be refrigerated and consumed within 2–3 days.