![]() More: Other flavor brighteners to buy right now. ![]() And Sambal Olek, the most well-known variety, is nothing without garlic. Sambal Belacan is Malaysian and is heavy on the lime. Sambal: There are many types of sambal. Sambal Terasi has Indonesian origins and features shrimp paste.The consistency is incredibly thick and wildly appealing. It is unique because it is made with glutinous rice powder, fermented soybeans, and red peppers. ![]() Gochujang: A staple in Korean cooking.Ají de Maní: A peanut-based Colombian paste that's thin and spicy. Popular spice additions include cilantro, clove, and cumin.įermented chili pastes might just be the most enticing bunch of all, as they turn hot peppers into a deep, earthy concoction. Try making bibimbap or a dipping sauce for spring rolls.It can then be spiced with cardamom, cumin, and coriander, but the amount and type of spices varies. S'rug: This Yemenite chili paste that goes by many names (s’chug, skhug, zhug, and s’rug to start) is used both in cooking and as a condiment-a must have for falafel and hummus. It is made with cilantro, green chilies, and garlic.Its texture can range from viscous to soupy. Ajika or Adjika: A Georgian paste made with walnuts, hot peppers, and various spices including fenugreek.Shatta: This Egyptian chili paste has a thick yet creamy consistency and, while there are many versions of shatta, most have a combination of tomatoes, cilantro, cumin, black pepper, parsley, and garlic.Harissa: This much-loved chili paste from Northern Africa has found its way into all sorts of dishes and is simple to make at home. Typical harissa includes vinegar, lemon, garlic, coriander, fennel, pepper, allspice, nutmeg, and tomato paste, along with red chile peppers.When pure heat is not enough, these chili pastes bring in aromatics. Try swirling any of these pastes into a fresh batch of hummus or shakshuka. It also contains ginger and oil, which turn it into a thick dark paste. Shito: This paste hails from coastal Ghana, hence the use of dried fish.Naam Prik Pao: Nam Jim’s thicker cousin uses tamarind as well as fish and shrimp pastes.Nam Jim: A thin sauce from Thailand that includes both shrimp paste and fish sauce.It's used as a dip and on virtually any Peruvian dish, from chicken to rice.Ĭhili pastes that have a hint of fishiness (in a good way) primarily come from Southeast Asia. Heat up any of your favorite Southeast Asian dishes, such as Andy Ricker's Phat Si Ew, with these. Salsa de Rocoto: Closer to a sauce consistency, this chili paste from Peru is made from incredibly hot rocoto peppers.You're most likely to find it sold by Huy Fong. The Chinese paste is made of solely of hot red peppers. La Jiao Jiang: When you think “hot chili paste,” there is a good chance this is what you are thinking of.While there are spicier and more mild iterations, Piros Arany, or Red Gold, is the most widely used and easiest to find. Piros Arany: This Hungarian paste is simple: just paprika and salt.While all chili pastes have some degree of spiciness, these are the ones to use when you want to add serious heat. Use them to add a kick to soup, noodles, and sauce. These are the chili pastes to know, whether they're hot, fishy, spiced, fermented, or sweet(ish): We've isolated the chili pastes that will add great diversity to your cooking: Some may be familiar, others a bit more exotic, but they're all exciting condiments to have around. For example, there are countless chili pastes in Mexico, which makes sense given that half the world's chile peppers are grown there. Given that chili pastes are used the world over, there are lots of different types and flavors available.
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