List of food pastes

Last updated

Korean denjang, a fermented bean paste Fermented bean paste.jpg
Korean denjang, a fermented bean paste
Japanese miso, a fermented bean paste Miso 001.jpg
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.

Contents

Food pastes

Fish and seafood

Lengkare shrimp paste in Lombok Island, Indonesia Terasi-dari-lombok.jpg
Lengkare shrimp paste in Lombok Island, Indonesia
A tub of uncured fish surimi ready for finish-processing TubOfSurimi.jpg
A tub of uncured fish surimi ready for finish-processing
  • 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
  • Ngapi  – Seafood paste used in Burmese cuisine
  • Pissalat  – French condiment made from anchovies
  • Prahok  – Cambodian salted and fermented fish paste

Fruit and vegetable

Tomato paste Tomato paste on spoon.jpg
Tomato paste

Grain

Instant soup

Erbswurst is a traditional instant pea soup from Germany in a condensed paste. Erbswurst (cropped).jpg
Erbswurst is a traditional instant pea soup from Germany in a condensed paste.

Legume

A pancake filled with red bean paste Redbeanpastepancake.jpg
A pancake filled with red bean paste

Meat

Pate spread atop bread Pate.jpg
Pâté spread atop bread

Nut and seed

Tahini Tahini.jpg
Tahini

Spices and herbs

Herbs

Red kroeung paste Red Kroeung Paste.jpg
Red kroeung paste

Spicy

Phanaeng curry paste is fried with coconut cream to make the curry more creamy in flavor. Curry paste fried with coco cream.JPG
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 Turkey
  • Chili pepper paste  – Condiment prepared with chili peppers
  • Curry paste  – Spiced Asian-inspired sauces and 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 paste originating from Luang Prabang, Laos
  • Phanaeng curry paste  – Thick, salty, sweet red Thai curry paste
  • Recado rojo  – Spice blend
  • Sambal  – Indonesian spicy relish or sauce
  • Ssamjang  – Spicy soybean paste used in Korean cuisine
  • Yuzukoshō  – Japanese fermented citrus and chili paste

Sweet

Yeast extracts

Marmite spread on toasted bread Marmite thick spread toasted bread.jpg
Marmite spread on toasted bread

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

See also

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. 1 2 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.