What You Need to Know
A food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a spread. Pastes are often highly spicy or aromatic, are often prepared well in advance of actual usage, and are often made into a preserve for future use. Common pastes are some fruit preserves, curry pastes, and nut pastes. Purées are food pastes made from already cooked ingredients.
Key Parameters
Temperature
20°C
0°C - 100°C
Time
30 minutes
10 minutes - 1 hour
Equipment
BlenderFood processorMixing bowl
Steps
- 1.
Belacan (Malaysia) (Southeast Asia): Fermented shrimp paste forms flavor base for sambals
- 2.
Doenjang (Korea) (Korean Peninsula): Soybean paste provides foundational umami in jjigae stews
- 3.
Harissa (Tunisia) (North Africa): Chili pepper paste creates signature heat in tagines