Ours is the first HPPed curry in the US (patent pending). Why we need HPP (High Pressure Pasteurization)?
When you buy food at restaurants, you eat it there or take it home to consume within 7 days normally if kept in the refrigerator.When you buy food items at grocery stores,it stays good for longer.The shelf-stable items at room temperature use acids, preservatives or other food addititives to extend the shelf-life.Or refrigeration or freezing has the same purpose. HPP is a new technology which uses re-usable cold water to create very high pressure to kill pathogens in food, pathogens being bad bacteria. So HPP does not need acids or preservatives or food additives to extend the shelf-life of food. So Curry stays the same as the restaurant. HPPed Curry can stay good for 50 days in the refrigerator against 7 days now. Also the HPP maintains Curry's taste, flavor and texture.
At present, Curry or Indian food are available at the US grocery stores mostly in either shelf-stable form which uses some preservatives or the frozen form.
HPP enables Curry to stay good for 50 days in the cooler or refrigerator (39-41F). Three big things:
- It does not use any preservative or food additive or heating.
- HPP is done post packaging, no chance of any contamination.
- The water at the high pressure is re-usable, hence more efficient
Curry already has so many spices or seasonings and use of any preservative for the shelf-stable products distorts the taste. Frozen Curry also does not taste as the original if reheated. Spices are mostly in the powder form and it can stay good at the room temperature for a year or longer. The sub-zero temperature does distort the taste of the spices.
HPPed curry solves this taste distortion problem and gives our patrons the freedom to store it for a longer period. And when they decide to use it, it would be as good as the fresh curry. Do not Microwave our containers. After opening the container, we recommend using it within 2 weeks if kept in the cooler (39-41F) properly.