List of food pastes

Korean denjang, a fermented bean paste

Japanese miso, a fermented bean paste

This is a list of notable food pastes. A food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a spread. ^[1] Pastes are often spicy or aromatic, prepared well in advance of actual usage, and are often made into a preserve for future use. Common pastes are curry pastes, fish pastes, some fruit preserves, legume pastes and nut pastes. Purées, however, are food pastes made from already cooked ingredients, as in the case of cauliflower purée, or raw, as in the case of apple purée.

Food pastes

Fish and seafood

Lengkare shrimp paste in Lombok Island, Indonesia

A tub of uncured fish surimi ready for finish-processing

• Fish paste – prepared from fish parts through fermentation ^[2]

• Anchovy paste

• Gentleman's Relish

• Muria – concentrated garum (fermented fish sauce) evaporated down to a thick paste with salt crystals was called muria; ^[3] it would have been rich in protein, amino acids, minerals and B vitamins. ^[4]
• Jakoten  – Fried surimiPages displaying wikidata descriptions as a fallback
• Ngapi  – Seafood paste used in Burmese cuisine
• Pissalat  – French condiment made from anchovies
• Prahok  – Cambodian salted and fermented fish paste

• Shrimp paste – made from fermented ground shrimp, either from fresh shrimp or dried ones, with the addition of salt. Prepared shrimp paste often has oil, sugar, garlic, chili, and other spices added.

• Saeu-jeot

• Surimi – refers to a paste made from fish or other meat and also refers to a number of Asian foods that use surimi as their primary ingredients

• Kamaboko

Fruit and vegetable

Tomato paste

• Àmàlà – a Nigerian specialty paste made using yams, it is thick and brown
• Baba ghanoush – an eggplant (aubergine) based paste
• Date paste – used as a pastry filling
• Funge de bombo – a manioc paste used in northern Angola, and elsewhere in Africa
• Guava paste
• Hilbet – a paste made in Ethiopia and Eritrea from legumes, mainly lentils or faba beans, with garlic, ginger and spices ^[5]
• Hummus – made from chickpeas with the addition of tahini, olive oil, lemon juice, salt and garlic ^[6]
• Moretum
• Pesto
• Quince cheese
• Ssamjang – a Korean sesame- and bean-based paste used as a sauce on meat
• Tapenade – made from olives ground with anchovies or capers, spices and olive oil
• Tomato paste – made from boiling tomatoes until they form a thick paste which is stored for later use in soups, sauces and stews ^[7]

Grain

• Farina
• Millet paste – consumed by the Fula people in the Sahel and West Africa, ^[8] it is a main ingredient in nyiiri , a common Fula dish that is prepared using millet paste and a thick sauce ^[8]
• Pamonha – a traditional Brazilian paste made from fresh corn and milk
• Polenta
• Mealy pop or bogobe – prepared from ground grain, usually maize or millet, and often fermented before cooking ^[9]

Instant soup

Erbswurst is a traditional instant pea soup from Germany in a condensed paste.

• Erbswurst

Legume

A pancake filled with red bean paste

• Black bean paste  – type of sweet bean pastePages displaying wikidata descriptions as a fallback
• Cheonggukjang  – Korean fermented soybeans
• Doubanjiang  – Chinese spicy bean paste ingredient
• Doenjang  – Korean fermented bean paste
• Fermented bean paste  – Fermented foods made from ground soybeans – made from ground soybeans which are then fermented
• Miso  – Traditional Japanese seasoning
• Mung bean paste  – Species of plant
• Red bean paste  – Paste made from adzuki beans
• Sweet bean paste  – bean paste used in several Asian cuisinesPages displaying wikidata descriptions as a fallback
• Tauco  – Indonesian fermented bean paste
• Tương
• Yellow soybean paste  – Chinese fermented soybean paste

Meat

Pâté spread atop bread

• Chopped liver
• Pâté – finely chopped, finely ground or pureed highly seasoned meat, prepared using beef, pork, liver, or animal organs ^[10]
• Pheasant paste
• Potted meat food product

Nut and seed

Tahini

• Almond butter  – Nut butter made from almonds
• Almond paste  – sweet food originating from TurkeyPages displaying wikidata descriptions as a fallback
• Cashew butter  – Food spread made from baked or roasted cashews
• Lotus seed paste  – Chinese dessert ingredient
• Marzipan – made from almonds, with the addition of sugar and sometimes egg whites, ^[11] it is used as a filling for confections, or hardened to serve as is
• Peanut butter ^[12]
• Peanut paste – a product of peanuts and is used as an ingredient in sauces, baked goods and breakfast cereals, among others
• Plumpy'nut
• Satsivi – a Georgian specialty made from walnuts, it is used unsweetened as a bread dip, or sweetened as a filling in a baklava-like pastry
• Sunflower butter
• Tahini – made from ground sesame seeds ^[13]

Spices and herbs

Herbs

Red kroeung paste

• Kroeung

Spicy

Phanaeng curry paste is fried with coconut cream to make the curry more creamy in flavor.

• Biber salçası  – Paste made from peppers or tomato and salt, originating in TurkeyPages displaying short descriptions of redirect targets
• Chili pepper paste  – Condiment prepared with chili peppersPages displaying short descriptions of redirect targets
• Curry paste  – Spicy Asian or Asian-influenced dishes
• Ginger garlic masala  – Mixture of raw ginger and garlic cloves
• Gochujang  – Spicy fermented Korean condiment
• Harissa  – North African hot chili pepper paste
• Jeow bong  – sweet and savory Lao chili pastePages displaying wikidata descriptions as a fallback
• Phanaeng curry paste  – Thick, salty, sweet red Thai curry pastePages displaying short descriptions of redirect targets
• Recado rojo  – Spice blend
• Sambal  – Indonesian spicy relish or sauce
• Ssamjang  – Spicy soybean paste used in Korean cuisine
• Yuzukoshō  – Japanese fermented citrus and chili pastePages displaying short descriptions of redirect targets

Sweet

• Cookie butter
• Fondant – a basic sugar paste used as an intermediary in the production of candies and icings ^{[14] [15]}

Yeast extracts

Marmite spread on toasted bread

Yeast extracts, usually as byproduct from brewing beer, ^[16] are made into food pastes, usually dark-brown in color.

• AussieMite  – savory food spread companyPages displaying wikidata descriptions as a fallback
• Cenovis  – Swiss brand of spread similar to Marmite
• Guinness Yeast Extract  – Irish savoury spreadPages displaying wikidata descriptions as a fallback
• Marmite  – UK brand of yeast extract spread
• Marmite (New Zealand)  – Brand of spread made from yeast in New Zealand
• Oxo  – Food ingredient brand
• Promite  – Food paste
• Vegemite  – Australian brand of spread made from yeast
• Vitam-R  – Cell contents of yeast without the cell walls, used as a food additivePages displaying short descriptions of redirect targets

See also

• Food portal
• Lists portal

• Huff paste
• List of condiments
• List of dips
• List of spreads
• Mortar and pestle – a kitchen device used since ancient times to prepare ingredients or substances by crushing and grinding them into a fine paste or powder
• Wet grinder – a food preparation appliance used especially in Indian cuisine for grinding food grains to produce a paste or batter

References

1. Kipfer, Barbara Ann (2012). The Culinarian: A Kitchen Desk Reference. New York: Wiley. p.  409. ISBN   978-1-118-11061-4.
2. Lee, Cherl-Ho; Steinkraus, Keith H. & Reilly, P. J. (1993). Fish Fermentation Technology. New York: United Nations University Press. ISBN   978-89-7053-003-1.
3. Saberi, Helen, ed. (2011). "Roman fish sauce. An experiment in archaeology". Cured, Smoked, and Fermented: Proceedings of the Oxford Symposium on Food. Prospect Books, Oxford Symposium, 2011. p. 121. ISBN   9781903018859.
4. Curtis, Robert I. (1984) "Salted Fish Products in Ancient Medicine". Journal of the History of Medicine and Allied Sciences, XXXIX, 4:430-445.
5. "Spaghetti silsie, or spicy fragrant tomato pasta sauce (Eritrea)". Vegventures. Archived from the original on 14 January 2012.
6. Zubaida, Sami (2000). "National, Communal and Global Dimensions in Middle Eastern Food Cultures". In Zubaida, Sami; Tapper, Richard (eds.). A Taste of Thyme: Culinary Cultures of the Middle East. London: I.B. Tauris. p. 35. ISBN   978-1-86064-603-4.
7. Kipfer 2012 , p.  561
8. Regis, H.A. (2002). Fulbe Voices: Marriage, Islam, And Medicine In Northern Cameroon. Westview case studies in anthropology. Avalon Publishing. p. pt54. ISBN   978-0-8133-4706-6 . Retrieved June 29, 2017.
9. Akinrele, I. A. (2006). "Fermentation studies on maize during the preparation of a traditional african starch-cake food". Journal of the Science of Food and Agriculture. 21 (12): 619–625. doi:10.1002/jsfa.2740211205.
10. Kipfer 2012 , p.  412
11. Kipfer 2012 , p.  354
12. Russell, Percy (1995). The Nutrition and Health Dictionary. New York: Chapman and Hall. p.  327. ISBN   978-0-412-98991-9.
13. McGee, Harold (2004). On Food and Cooking: The Science and lore of the Kitchen. New York: Simon and Schuster. p.  514. ISBN   978-0-684-80001-1.
14. Kipfer 2012 , p.  241
15. Jones, David (2011). Candy Making For Dummies. New York: Wiley. pp.  65–68. ISBN   978-1-118-05461-1.
16. Sombutyanuchit, P.; Suphantharika, M.; Verduyn, C. (2001). "Preparation of 5′-GMP-rich yeast extracts from spent brewer's yeast". World Journal of Microbiology and Biotechnology. 17 (2): 163–168. doi:10.1023/A:1016686504154. S2CID   82000729.

External links

• Media related to Sugar paste at Wikimedia Commons
• Media related to Sweet bean paste at Wikimedia Commons
• Media related to Tomato paste at Wikimedia Commons