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Jabsons

Tandoori Roasted Peanuts

Name: Tandoori Roasted Peanuts
Brand: Jabsons

Use in moderation Not on SafeShelf

NOVA 4ultra-processedno artificial colourshigh sodiumcontains peanutsspiced snacklactose-freegluten-freeenjoy in moderation

Serving

30 g

Pack

140 g

Ingredients

Barcode

8904067709840

Buy on Amazon

01 — Ingredient mix

What’s in the box, ranked from most concerning.

Each ingredient gets a tier from our researched dossier. The list sorts worst-first; the donut summarises the distribution. Tap any ingredient for its full dossier.

Caution · 5 ingredients shown

Caution5 of 9 ingredients

PeanutsCaution

Refined Cotton Seed OilCaution

Mixed Spices and Herbs (Chilli, Cumin, Coriander, Ginger, Clove, Cardamom, Cinnamon, Fenugreek Leaves, Turmeric)Caution

SugarCaution

Hydrolyzed Vegetable Protein (SOYA)Caution

Cleared 4▾

Iodized SaltCleared

Dehydrated Vegetable Powder (Onion, Garlic)Cleared

Pomegranate Seed PowderCleared

Acidity Regulator (Citric Acid, Malic Acid)Cleared

02 — Claims audit

Every label claim, fact-checked.

We treat each claim as a question — does what’s inside back it up? Tap a claim for the reasoning.

2/7

claims fully supported

“6 Grams of Protein Per Serving”true

The raw-label data panel records 20 g protein per 100 g; at a 30 g serving that yields exactly 6 g protein, consistent with the claim. Note: the intake-form nutrition block shows 6 g protein per 100 g, which appears to be a per-serving value mis-entered as per-100 g — the on-pack figure of 20 g/100 g is more credible.

“Less Spicy”unverified

No capsaicin quantification or comparative spice-level data is available in any of the four data sources to verify a 'less spicy' assertion relative to any benchmark product.

“No Artificial Colour Flavour”misleading

No synthetic/artificial colour is present; the yellow colour comes from natural turmeric (curcumin). However, HVP (soya) is an industrially hydrolysed flavour-enhancing ingredient not found in home kitchens. It is derived from a natural source but is not a conventional spice or whole-food flavouring. Whether HVP counts as an 'artificial flavour' under FSSAI definitions is debatable, but it is factory-produced and not a natural food ingredient — the claim is technically defensible under a narrow reading but misleads consumers who associate 'no artificial flavour' with a purely spice-based product.

“Original Bharuchi Peanuts”unverified

The brand story and manufacturer address confirm the product originates in Bharuch, Gujarat, lending geographic credibility. However, 'Original Bharuchi' implies a distinctive protected or certified provenance that is not supported by any GI (Geographical Indication) certification in the data.

“Rich in Traditions”unverified

A subjective brand narrative claim with no objective metric; cannot be verified or falsified from available data.

“Ethnic Tikka Masala Blend of Indian Spices”true

The declared spice blend (chilli, cumin, coriander, ginger, clove, cardamom, cinnamon, fenugreek leaves, turmeric) is consistent with a classic tikka masala spice profile. This claim is substantiated by the ingredient list.

“World's best quality peanuts (naturally sweet in taste) grown in sandy soils of Gujarat”misleading

The manufacturer address confirms Gujarat origin, and the brand story references sandy soils, consistent with peanut-growing conditions in the region. 'World's best quality' is a superlative marketing assertion with no certification, test data, or third-party validation; 'naturally sweet' is an organoleptic claim with no sensory panel or sugar-content evidence provided.

03 — The fuller picture

Read the whole thing if a one-line verdict isn’t enough.

What’s in favour, and what’s working against it

In favour

Peanuts comprise 83% of the product — a high whole-food proportion
No artificial colours — only natural turmeric used
No artificial sweeteners detected
Zero trans fat confirmed on label
Contains nine real spices and herbs with no synthetic flavour isolates beyond HVP
FSSAI registered and FSSC 22000 certified manufacturer

Working against

NOVA 4 ultra-processed: contains hydrolyzed vegetable protein (HVP)
High sodium — ~630 mg per 100 g per on-pack label (10% RDA per serving)
HVP may contain trace 3-MCPD, a genotoxic processing contaminant (EFSA concern)
Refined cottonseed oil is a source of refining-process contaminants (GE, MCPD) flagged by EFSA as a public health concern for infants
Added sugar present in ingredient list despite nutrition panel showing 0 g added sugar — labelling inconsistency
Major peanut allergen: risk of anaphylaxis in sensitized individuals
Soy allergen present via HVP (soya-derived)

Who should approach with care

Nut Allergy — Peanut is the primary ingredient (83%) and one of the most severe IgE-mediated food allergens; even trace exposure can trigger anaphylaxis in sensitized individuals per EFSA and FDA guidance.

Infants — Multiple ingredients are unsuitable for infants: refined cottonseed oil carries EFSA-flagged refining contaminants (GE) at levels up to ten times the low-concern threshold for infants; chilli is highly irritating to the immature GI tract; clove oil is acutely toxic to infants; and the peanut allergen risk in infants with eczema or egg allergy requires physician guidance.

Children — Chilli (TRPV1 irritation), cinnamon's coumarin (EFSA coumarin TDI readily exceeded in low-body-weight children), HVP's trace 3-MCPD, free glutamate sensitivity, and high sodium collectively warrant caution for young children.

Pregnancy — HVP (soya) may contain 3-MCPD, a genotoxic processing contaminant for which minimising exposure is prudent in pregnancy; fenugreek (leaves) has documented uterotonic activity at elevated doses that may stimulate contractions.

Lactation — Fenugreek at higher-than-culinary doses has insufficient clinical safety data in lactating women and infants; chilli capsaicin may pass into breast milk and provoke skin reactions in nursing infants per published case reports.

Diabetes — Sucrose is listed as an ingredient and causes rapid postprandial glucose spikes; cinnamon and fenugreek at supplemental doses can also unpredictably modulate blood glucose and interact with antidiabetic medications.

Hypertension — Sodium is approximately 630 mg per 100 g (on-pack label) from iodized salt and HVP; excess sodium is a recognized risk factor for elevated blood pressure per WHO guidance recommending less than 5 g salt per day.

Heart Disease — High sodium from salt and HVP, cottonseed oil's poor omega-6/omega-3 ratio, and antiplatelet activity of multiple spices (garlic, fenugreek, clove) at higher intake may collectively be adverse for individuals with cardiovascular conditions on anticoagulant therapy.

Kidney Disease — Elevated sodium (iodized salt, HVP), organic acid load (citric acid, malic acid), pomegranate seed polyphenols, and concentrated free amino acids from HVP may collectively stress fluid balance and renal function in individuals with chronic kidney disease.

Liver Disease — Peanuts risk aflatoxin B1 (IARC Group 1 hepatocarcinogen) if improperly stored; high-dose turmeric curcumin is linked to acute cholestatic hepatitis; eugenol from clove and coumarin from cassia cinnamon are hepatotoxic at elevated doses in pre-existing liver impairment.

Thyroid Disease — Iodized salt contributes additional iodine; both excess and insufficient iodine can worsen hyperthyroidism or Hashimoto's thyroiditis, requiring physician guidance on total iodine intake.

Ibs — Multiple IBS triggers are present: chilli (TRPV1 gut sensitization), onion and garlic (high-FODMAP fructans), HVP free glutamate (gut-brain signalling), and pomegranate seed tannins and fibre may collectively exacerbate bloating, pain, and altered bowel habits.

Ibd — Chilli capsaicin, onion fructans, raw garlic irritants, and manufactured citric acid's hypothesised Aspergillus niger residue may collectively worsen gastrointestinal inflammation in Crohn's disease or ulcerative colitis.

Migraine — Onion biogenic amines (histamine) and HVP's free glutamate (structurally identical to MSG) are recognized dietary migraine triggers in susceptible individuals.

The full analysis

This is a popular Indian masala peanut snack bought for its bold, tandoori-style flavour and perceived 'natural' spice profile. The product is dominated by peanuts (83%) and real spices, which is a genuine positive, but the inclusion of hydrolyzed vegetable protein (HVP, soya-derived) — a factory-produced flavour enhancer that carries trace genotoxic processing contaminant 3-MCPD — and refined cottonseed oil (a source of refining-process contaminants GE/MCPD flagged by EFSA) push it firmly into NOVA 4 ultra-processed territory. Sodium is meaningfully elevated: the raw-label data panel records 630 mg per 100 g (vs. the intake form's 190 mg per 100 g, which appears to be a per-serving figure mis-entered as per-100 g — consumers should rely on the on-pack label). The most useful thing a curious consumer should know is that despite the 'no artificial colour or flavour' positioning, this product contains HVP — an industrially hydrolysed protein flavour booster that is not a home-kitchen ingredient and that mandates NOVA 4 classification.

FSSAI licence

10012021000295

Manufacturer

Bhrigu Foods LLP

Region

Source

MANUAL

Analysis

Independently researched