Cookbook:Chile Paste and Sauce
(Redirected from Cookbook:Chili Paste)
| Chile Paste and Sauce | |
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| Category | Condiments |
Cookbook | Recipes | Ingredients
Chile pastes and sauces are a type of condiment made by grinding chile peppers and a variety of other ingredients.
Characteristics edit
All chile pastes and sauces are made of ground chiles.[1] As such, they are typically at least mildly spicy. Common additions include oil, vinegar, citrus, spices, garlic, starches, and seafood.[2] The primary difference between chile sauce and paste is consistency[3]—chile paste tends to be thicker and less moist than chile sauce, and a paste can be easily thinned to produce a sauce.[1]
Varieties edit
- Achar
- Ajika (Georgia)
- Awaze (Ethiopia)
- Chile garlic sauce
- Chile oil
- Erős pista (Hungary)
- Gochujang (Korea)
- Harissa (North Africa)
- Hot/pepper sauce
- La Jiao Jiang (China)
- Muhammara
- Nam phrik (Thailand)
- Piros Arany (Hungary)
- Sambal (Indonesia)
- Shatta (Egypt)
- Shito (Ghana)
- Sriracha (Thailand)
- Zhug (Yemenite)
Use edit
Packed with flavor, chile sauces are used in a range of dishes across cuisines and nations.[1] It is important to note that due to their unique character, they are not all interchangeable with each other.
Gallery edit
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Gochujang -
Ajika -
Zhug -
Sambal oelek -
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Sriracha -
Sriracha -
Nam phrik ong
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Recipes edit
References edit
- ↑ a b c "Everything You Need to Know About Chili Pastes". Food52. 2015-04-29. Retrieved 2024-03-22.
- ↑ "Around the World in Hot Sauce: An Illustrated Tour of 18 Varieties". Serious Eats. Retrieved 2024-03-22.
- ↑ Bray, Matt (2023-05-09). "Chili Paste Vs. Chili Sauce Showdown". PepperScale. Retrieved 2024-03-22.