List of food pastes
This is a list of notable food pastes. A
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
- Fish paste – prepared from fish parts through fermentation[2]
-
- 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 surimi
- 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.
- 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
Fruit and vegetable
- Baba ghanoush – an eggplant (aubergine) based paste
- Datepaste – used as a pastry filling
- maniocpaste 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]
- Wasabi – Japanese horseradish ground to a fine paste, used in sushi dishes
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
Legume
- Black bean paste – type of sweet bean paste
- Cheonggukjang – Korean fermented soybeans
- Doubanjiang – Chinese spicy bean paste
- 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 Asian cuisines
- Tauco – Indonesian fermented bean paste
- Tương – Condiment made from soybeans
- Yellow soybean paste – Chinese fermented soybean paste
Meat
- 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
- Almond butter – Nut butter made from almonds
- Almond paste – sweet food originating from Turkey
- 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
Spicy
- Biber salçası– Paste made from peppers or tomato and salt, originating in Turkey
- Chili pepper paste– Condiment prepared with chili peppers
- 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 paste
- 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
- Cookie butter
- Fondant – a basic sugar paste used as an intermediary in the production of candies and icings[14][15]
Yeast extracts
Yeast extracts, usually as byproduct from brewing beer,[16] are made into food pastes, usually dark-brown in color.
- AussieMite – savory food spread company
- Cenovis – Swiss brand of spread similar to Marmite
- Guinness Yeast Extract – Irish savoury spread
- 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 additive
See also
- 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
- ISBN 978-1-118-11061-4.
- ISBN 978-89-7053-003-1.
- ISBN 9781903018859.
- ^ Curtis, Robert I. (1984) "Salted Fish Products in Ancient Medicine". Journal of the History of Medicine and Allied Sciences, XXXIX, 4:430-445.
- ^ "Spaghetti silsie, or spicy fragrant tomato pasta sauce (Eritrea)". Vegventures. Archived from the original on 14 January 2012.
- ISBN 978-1-86064-603-4.
- ^ Kipfer 2012, p. 561
- ^ ISBN 978-0-8133-4706-6. Retrieved June 29, 2017.
- .
- ^ Kipfer 2012, p. 412
- ^ Kipfer 2012, p. 354
- ISBN 978-0-412-98991-9.
- ISBN 978-0-684-80001-1.
- ^ Kipfer 2012, p. 241
- ISBN 978-1-118-05461-1.
- 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