– 6 tsp chinese hot chili paste
Chinese hot chili paste contains capsaicin and antioxidants from chili peppers, with added sodium from fermentation and salt. Fermented varieties provide beneficial probiotics and enzymes from the fermentation process.
About
Chinese hot chili paste is a fermented or blended condiment made from fresh chilies, salt, and various aromatics, with origins in Chinese regional cuisines. The most common variety is doubanjiang (豆瓣酱) or specifically la jiao jiang (辣椒酱), where dried chilies are ground and combined with fermentation ingredients or oils to create a thick, pungent paste. The paste ranges in color from deep red to dark brown depending on the chili variety and fermentation method. Characteristic heat levels vary from moderate to intense, with flavors often layered with notes of garlic, sesame, spice, and umami from fermentation byproducts.
Culinary Uses
Chinese hot chili paste functions as both a cooking ingredient and table condiment across all major Chinese regional cuisines. It is essential to Sichuan, Hunan, and Yunnan cooking, where it is used to flavor stir-fries, braises, soups, and dipping sauces. The paste is typically fried in oil with garlic and aromatics to bloom its flavors before other ingredients are added, a technique that mellows harshness while developing complexity. It pairs well with pork, chicken, and seafood preparations, and is commonly combined with soy sauce, vinegar, and sesame oil for compound sauces.