Karimix creates authentic, handcrafted sauces, marinades, curry pastes, and condiments inspired by flavours from around the world. Each product is made with carefully selected ingredients and a passion for bold, vibrant tastes.

All our products are crafted in the UK, using traditional methods combined with modern food standards.

No. We take pride in making clean-label products free from artificial colours, flavours, or preservatives.

Yes. You can choose how to package and label your ‘version’ of the product manufactured by Karimix.

Yes. You will have the exclusive rights to sell a product manufactured by Karimix, whilst also controlling various aspects of the product.

Karimix will sign a mutual NDA with the customer to ensure that recipes and details are kept confidential.

The general shelf life we aim for is 12-18 months, but this would be covered during development.

The approximate average lead time for the different stages of the process are as follows: Sampling (3-5 weeks), Ingredients sourcing (up to 1 week), Pre-Production (2 weeks), First Order (3-7 weeks).

We provide customised pricing for each product based on the specific ingredients and requirements of bottle or jar size.

Yes. Karimix is able to accommodate special dietary needs, such as gluten-free or vegan sauces.

Yes. You are welcome to visit the Karimix facility by appointment. Please contact our National Account Manager or Site Director to schedule a visit.

Shelf-life testing is a process of evaluating the quality and safety of a product over a specified period of time. Karimix performs shelf-life testing on all products to ensure that they meet food safety standards and have a suitable shelf life.

A Stock Keeping Unit (SKU) code is a unique identifier assigned to each product to track inventory and sales. Karimix assigns a SKU code to each product to ensure that it can be easily identified and tracked.

Karimix operates a documented Hazard Analysis and Critical Control Points (HACCP) food-safety plan that identifies, evaluates, and controls microbiological, chemical, allergens and physical hazards across all process steps – from goods-in, storage, preparation and cooking, through filling/packing, cooling, warehousing, and dispatch.

The plan is developed and maintained by a multidisciplinary HACCP Team, follows Codex HACCP (7 principles, 12 steps), and is aligned with BRCGS Food Safety and relevant legal requirements, using Campden BRI guidance to assure best practice.

To re-order your product, simply contact orders@karimix.com with the details of your order. Or you can contact our National Account Manager who will provide you with a quote and lead time for your re-order.

Yes. Contact our marketing team to discuss your requirements.

Yes. Contact our National Account Manager to discuss logistics.

You can reach us via our Contact Us page or call us on 01227 733 878.