> Unfortunately, the sodium comes from the traditional Indian spices used in each dish

Wat? What spices contain a high level of sodium? Or are you counting 'salt' as a 'traditional Indian spice'?!

Let me preface that I like the concept and it definitely makes it easier to introduce some folks to actually cooking this food at some point down the line.

That said, I don't understand how you have this much salt in these packs. I'm south indian and cook on a regular basis; specifically I cook these foods quite often and the spices involved generally don't have salt mixed in (unless the spice mix wasn't ground by you originally and so I can see how the salt would be mixed in, but still)

>"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?

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/

> 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.

This is untrue, bastardized Indian dishes tend to overcompensate for not only sodium but also oil. I'm guessing the extra sodium and sugar in your dishes are added to appeal to Americans and keep a longer shelf life...