Culinary Pastes / Fruits and Vegetable Sauces Other Than Tomato Sauce and Soya Sauce means a culinary preparation used as an adjunct to food, prepared from edible portion of any suitable fruit/vegetable including, roots, tubers & rhizomes, their pulps/purees, dried fruits, singly or in combination by blending with nutritive sweeteners, salt, spices and condiments and other ingredient appropriate to the product.
The product may contain food additives permitted in these regulations including Appendix A. It may contain caramel but shall not contain any other added colour whether natural or synthetic. The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements:—

Name of the Product	Total Soluble Solids (Salt free basis) (m/m)	Acidity % (as acetic acid)
Chilli Sauce	Not less than 8.0 percent	Not less than 1.0 percent
Fruits / Vegetable Sauces	Not less than 15.0 percent	Not less than 1.2 percent
Culinary Paste/ Sauce	Not less than 8.0 percent	Not less than 1.0 percent
Ginger Paste	Not less than 3.0 percent	Not less than 1.0 percent

The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled.