List of food pastes

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. 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 Anchovy paste Gentleman's Relish Muria – concentrated garum (fermented fish sauce) evaporated down to a thick paste with salt crystals was called muria; it would have been rich in protein, amino acids, minerals and B vitamins.Curtis, Robert I. (1984) "Salted Fish Products in Ancient Medicine". Journal of the History of Medicine and Allied Sciences, XXXIX, 4:430-445.

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 Hummus – made from chickpeas with the addition of tahini, olive oil, lemon juice, salt and garlic 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

Instant soup

Erbswurst

Legume

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 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

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

Yeast extracts

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

List of food pastes

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