INGREDIENTS. APRICOT 35%, SALT, GINGER, GARLIC, CORIANDER, CUMMIN, FENNEL, MUSTARD SEEDS, TURMERIC, CANOLA OIL, CHILLI, FENUGREEK AND VINEGAR. METHOD APRICOT IS DRIED WITH ADDED SALT. CONDIMENTS ARE DRY ROASTED, GROUND AND MIXED WITH GINGER AND GARLIC TO FORM A PASTE. ALL INGREDIENTS THEN COOKED IN OIL. ACETIC ACID 0.1350%.

CLASSIFICATION IS DETERMINED BY GENERAL RULES 1 AND 6 TOGETHER WITH THE TEXT TO CN CODES 2008 200850 AND 20085099