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Comment by bogomipz | Hacker News Reader

>"The sodium comes from the traditional Indian spices used in each dish so it's an intricate process to adjust the levels and keep the same quality and taste."

The majority of Indian spices are mostly single element spices - cumin, coriander, fennel, fenugreek, garlic etc.

Even Garam Masala probably the most widely used multi-spice doesn't contain any salt.

Could you elaborate on which "traditional" Indian spices have salt in them?

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Sorry for the confusion! I meant to specify that the traditional spices like you mentioned contain sodium, not salt. We include red and green chillies, homemade garam masala, ginger, etc. all of which add up to increased amounts of sodium in the product. We are working on lowering sodium in each product while maintaining the taste and flavor.

Sorry, but this really doesn't add up. Chillies, ginger and spices (e.g. black pepper, cloves, cinnamon, cassia, mace, cumin, coriander) barely contain any sodium. In the quantities such ingredients will be present in each meal, the sodium content is completely negligible.

As an example, you'd need around 5 kilos each of both ginger and chillies to come close to the sodium content of one of these meals!

Personally, I don't have a problem with them having a high sodium content - but I do have a problem with nonsensical claims by the maker.

That doesn't seem right, the sodium content of fresh chilies(red or green) and ginger are actually quite negligible even for an entire tablespoon. See:

https://www.eatthismuch.com/food/view/green-chillies,139995/

https://www.eatthismuch.com/food/view/red-peppers,2438/

https://www.eatthismuch.com/food/view/ginger-ale,524416/

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