List of food pastes explained

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

• 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]

• • 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
• 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, it is a main ingredient in nyiiri, a common Fula dish that is prepared using millet paste and a thick sauce
• 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^[7]

Instant soup

• Erbswurst

Meat

• 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 and seed

• • • • • Marzipan – made from almonds, with the addition of sugar and sometimes egg whites, it is used as a filling for confections, or hardened to serve as is
• Peanut butter^[8]
• 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^[9]

Spices and herbs

Herbs

• Kroeung

Spicy

Sweet

• Cookie butter
• Fondant – a basic sugar paste used as an intermediary in the production of candies and icings^[10]

Yeast extracts

Yeast extracts, usually as byproduct from brewing beer,^[11] are made into food pastes, usually dark-brown in color.

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

Notes and References

1. Book: Kipfer, Barbara Ann. 2012. The Culinarian: A Kitchen Desk Reference. Wiley. New York. 409. 978-1-118-11061-4.
2. Book: Lee, Cherl-Ho . Steinkraus, Keith H. . Reilly, P. J. . amp . 1993. Fish Fermentation Technology. United Nations University Press. New York. 978-89-7053-003-1.
3. Book: Roman fish sauce. An experiment in archaeology . Saberi, Helen . Cured, Smoked, and Fermented: Proceedings of the Oxford Symposium on Food . Prospect Books, Oxford Symposium, 2011 . 2011 . 121 . 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. Web site: Spaghetti silsie, or spicy fragrant tomato pasta sauce (Eritrea). Vegventures. https://web.archive.org/web/20120114182257/http://www.vegventures.com/2011/07/19/spaghetti-silsie-or-spicy-fragrant-tomato-pasta-sauce-eritrea/. 14 January 2012. live.
6. Book: Zubaida, Sami. 2000. National, Communal and Global Dimensions in Middle Eastern Food Cultures. Zubaida, Sami . Tapper, Richard. A Taste of Thyme: Culinary Cultures of the Middle East. London. I.B. Tauris. 978-1-86064-603-4. 35.
7. 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. 10.1002/jsfa.2740211205.
8. Book: Russell, Percy . 1995. The Nutrition and Health Dictionary. Chapman and Hall. New York. 327. 978-0-412-98991-9.
9. Book: McGee, Harold. 2004. On Food and Cooking: The Science and lore of the Kitchen. Simon and Schuster. New York. 514. 978-0-684-80001-1.
10. Book: Jones, David. 2011. Candy Making For Dummies. New York. Wiley. 65 - 68. 978-1-118-05461-1.
11. 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 . 10.1023/A:1016686504154. 82000729 .