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
  • 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

Fruit and vegetable

Tomato paste

Grain

Instant soup

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

Legume

A pancake filled with red bean paste

Meat

Pâté spread atop bread

Nut and seed

Tahini

Spices and herbs

Herbs

Red kroeung paste

Spicy

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

Sweet

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.

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. ^ 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.
  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

Fish sauces and pastes
Lists of prepared foods
Categories