List of food pastes

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 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.

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

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]
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

Erbswurst

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
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 – Filling made from almonds and used in pastries
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

Kroeung

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-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 – Company producing savory food spread
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 – Food product from processed yeast

References

^ Kipfer, Barbara Ann (2012). The Culinarian: A Kitchen Desk Reference. New York: Wiley. p. 409. ISBN 978-1-118-11061-4.
^ 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.
^ 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.
^ 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.
^ 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.
^ Kipfer 2012, p. 561
^ ^a ^b 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.
^ 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.
^ Kipfer 2012, p. 412
^ Kipfer 2012, p. 354
^ Russell, Percy (1995). The Nutrition and Health Dictionary. New York: Chapman and Hall. p. 327. ISBN 978-0-412-98991-9.
^ 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.
^ Kipfer 2012, p. 241
^ Jones, David (2011). Candy Making For Dummies. New York: Wiley. pp. 65–68. ISBN 978-1-118-05461-1.
^ 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

[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

[Regis_2002_p._54-8] 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.

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v t e Fish sauces and pastes
Fish sauce	Anchovy essence Colatura di alici Budu Cincalok Garum Jeotgal Mahyawa Patis Pla ra Shottsuru Worcestershire sauce XO sauce
Fish paste	Anchovy paste Balao-balao Bagoong Bagoong monamon Bagoong terong Bekasang Burong isda Dayok Fish paste Garum Gentleman's Relish Jakoten Jeotgal Kamaboko Ngachin Ngapi Padaek Pissalat Pla ra Prahok Shiokara Shrimp paste Surimi Taba ng talangka Tomalley
List articles	Fish pastes Fish sauces