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Curry powder (designed as a spice), sauces and condiments designed to be added at the table (e.g. wasabi, chilli sauce, sweet chilli sauce, soy sauce, fish sauce, oyster sauce), curry pastes, rubs, marinades, finishing sauces, gravies, pasta sauces, Indian sauces, casserole and non-Asian rice sauces, recipe concentrates or meal base powders ... ................
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