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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.
Jakoten – Fried surimiPages displaying wikidata descriptions as a fallback
Ngapi – Seafood paste used in Burmese cuisine
Pissalat – French condiment made from anchovies
Prahok – Cambodian salted and fermented fish paste

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

Black bean paste – type of sweet bean pastePages displaying wikidata descriptions as a fallback
Cheonggukjang – Korean fermented soybeans
Doubanjiang – Chinese spicy bean paste
Doenjang – Korean fermented bean paste
Fermented bean paste – Fermented foods made from ground soybeans – made from ground soybeans which are then fermented
Miso – Traditional Japanese seasoning
Mung bean paste – Species of plant
Red bean paste – Paste made from adzuki beans
Sweet bean paste – Bean paste used in Asian cuisines
Tauco – Indonesian fermented bean paste
Tương – Condiment made from soybeans
Yellow soybean paste – Chinese fermented soybean paste

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

Almond butter – Nut butter made from almonds
Almond paste – sweet food originating from TurkeyPages displaying wikidata descriptions as a fallback
Cashew butter – Food spread made from baked or roasted cashews
Lotus seed paste – Chinese dessert ingredient
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

Biber salçası – Paste made from peppers or tomato and salt, originating in TurkeyPages displaying short descriptions of redirect targets
Chili pepper paste – Condiment prepared with chili peppersPages displaying short descriptions of redirect targets
Curry paste – Spicy Asian or Asian-influenced dishes
Ginger garlic masala – Mixture of raw ginger and garlic cloves
Gochujang – Spicy fermented Korean condiment
Harissa – North African hot chili pepper paste
Jeow bong – sweet and savory Lao chili pastePages displaying wikidata descriptions as a fallback
Phanaeng curry paste – Thick, salty, sweet red Thai curry pastePages displaying short descriptions of redirect targets
Recado rojo – Spice blend
Sambal – Indonesian spicy relish or sauce
Ssamjang – Spicy soybean paste used in Korean cuisine
Yuzukoshō – Japanese fermented citrus and chili pastePages displaying short descriptions of redirect targets

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.

AussieMite – Company producing savory food spread
Cenovis – Swiss brand of spread similar to Marmite
Guinness Yeast Extract – Irish savoury spreadPages displaying wikidata descriptions as a fallback
Marmite – UK brand of yeast extract spread
Marmite (New Zealand) – Brand of spread made from yeast in New Zealand
Oxo – Food ingredient brand
Promite – Food paste
Vegemite – Australian brand of spread made from yeast
Vitam-R – Cell contents of yeast without the cell walls, used as a food additivePages displaying short descriptions of redirect targets