Food pastes List of food pastes

1 food pastes

1.1 fish , seafood
1.2 fruit , vegetable
1.3 grain
1.4 instant soup
1.5 legume
1.6 meat
1.7 nut , seed
1.8 spices , herbs

1.8.1 herbs
1.8.2 spicy


1.9 sweet
1.10 yeast extracts

food pastes
fish , seafood

lengkare shrimp paste in lombok island, indonesia



a tub of uncured fish surimi ready finish-processing



fish paste – prepared fish parts through fermentation




anchovy paste




gentleman s relish




muria – concentrated garum (fermented fish sauce) evaporated down thick paste salt crystals called muria; have been rich in protein, amino acids, minerals , b vitamins.
jakoten
ngapi
pissalat
prahok




shrimp paste – made fermented ground shrimp, either fresh shrimp or dried ones, addition of salt. prepared shrimp paste has oil, sugar, garlic, chili, , other spices added.




saeu-jeot




surimi – refers paste made fish or other meat , refers number of asian foods use surimi primary ingredients




kamaboko



fruit , vegetable

tomato paste



Àmàlà – nigerian specialty paste made using yams, thick , brown
baba ghanoush – eggplant (aubergine) based paste
date paste – used pastry filling
funge de bombo – manioc paste used in northern angola, , elsewhere in africa
guava paste
hilbet – paste made in ethiopia , eritrea legumes, lentils or faba beans, garlic, ginger , spices.
hummus – made chickpeas addition of tahini, olive oil, lemon juice, salt , garlic.
moretum
pesto
ssamjang – korean, sesame , bean based paste used sauce on meat
tomato paste – made boiling tomatoes until form thick paste stored later use in soups, sauces , stews.

grain

farina
millet paste – consumed fula people in sahel , west africa. main ingredient in nyiiri, common fula dish prepared using millet paste , thick sauce.
pamonha – traditional brazilian paste made fresh corn , milk.
polenta
mealy pop or bogobe – prepared ground grain maize or millet , fermented before cooking.

instant soup

erbswurst traditional instant pea soup germany in consensed paste



erbswurst

legume

a pancake filled red bean paste



black bean paste
cheonggukjang
doubanjiang
doenjang
fermented bean paste – made ground soybeans, fermented
miso
mung bean paste
red bean paste
sweet bean paste
tauco
tương
yellow soybean paste

meat

pâté spread atop bread



chopped liver
pâté – finely chopped, finely ground or pureed highly seasoned meat, prepared using beef, pork, liver, or animal organs
pheasant paste
potted meat food product

nut , seed

tahini



almond butter
almond paste
cashew butter
lotus seed paste
marzipan – made almonds, addition of sugar , egg whites, used filling confections, or hardened serve is.
peanut butter
peanut paste – product of peanuts , used ingredient in sauces, baked goods , breakfast cereals, among others
plumpy nut
satsivi
sunflower butter
tahini – made ground sesame seeds,
walnut paste – georgian specialty, used unsweetened bread dip, or sweetened filling in baklava-like pastry

spices , herbs
herbs

red kroeung paste



kroeung

spicy

phanaeng curry paste fried coconut cream make curry more creamy in flavor



biber salçası
chili pepper paste
curry paste
ginger garlic masala
gochujang
harissa
jeow bong
phanaeng curry paste
recado rojo
sambal
ssamjang
yuzukoshō

sweet

cookie butter
fondant – basic sugar paste used intermediary in production of candies , icings.

yeast extracts

marmite spread on toasted bread

yeast extracts, byproduct brewing beer, made food pastes, dark-brown in color.

aussiemite
cenovis
guinness yeast extract
marmite
oxo
promite
vegemite




^ 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. experiment in archaeology . cured, smoked, , fermented: proceedings of 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 history of medicine , allied sciences, xxxix, 4:430-445.
^ spaghetti silsie, or spicy fragrant tomato pasta sauce (eritrea) . vegventures. archived original on 15 september 2012. 
^ zubaida, sami (2000). national, communal , global dimensions in middle eastern food cultures . in zubaida, sami; tapper, richard. taste of thyme: culinary cultures of middle east. london: i.b. tauris. p. 35. isbn 978-1-86064-603-4. 
^ kipfer 2012, p. 561
^ cite error: named reference regis 2002 p. 54 invoked never defined (see page).
^ akinrele, i. a. (2006). fermentation studies on maize during preparation of traditional african starch-cake food . journal of science of food , agriculture. 21 (12): 619–625. doi:10.1002/jsfa.2740211205. 
^ kipfer 2012, p. 412
^ kipfer 2012, p. 354
^ russell 1995, p. 327
^ mcgee 2004, p. 514
^ kipfer 2012, p. 241
^ jones, david (2011). candy making 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 spent brewer s yeast . world journal of microbiology , biotechnology. 17 (2): 163–168. doi:10.1023/a:1016686504154.