chili paste

Chili paste is a fermented or cooked condiment made from fresh or dried chili peppers ground with salt and sometimes additional ingredients such as garlic, vinegar, oil, and spices. The preparation method varies significantly across cultures—Southeast Asian versions (such as Thai nam pla and sambal oelek from Indonesia) typically undergo minimal fermentation or are simply ground fresh, while Korean gochugaru is made from sun-dried chili flakes and develops complex umami through fermentation. The texture ranges from smooth to coarse, and heat levels vary from mild to intensely pungent depending on the chili pepper variety used. The characteristic flavor profile includes fruity, smoky, or floral notes alongside the signature heat.

Chili paste serves as a foundational ingredient across Asian cuisines, functioning both as a condiment and a cooking ingredient. In Southeast Asian cooking, it appears in curries, stir-fries, soups, and as a table condiment for rice, noodles, and seafood. Korean cuisine relies heavily on gochugaru for kimchi production, stews, and marinades. In Chinese cuisine, varieties like doubanjiang (with fermented beans) flavor braises and sauces. The paste may be dissolved into liquids for consistency or used as a thick spread or dollop. It pairs effectively with proteins, vegetables, and starches, and its fermented varieties contribute depth beyond heat.