or tablespoon chili paste
Rich in capsaicin and antioxidants from chili peppers; provides trace minerals including iron and potassium. Often contains added sodium from salt and fermentation.
About
Chili paste is a thick, spiced condiment made from ground dried or fresh chili peppers combined with other ingredients such as garlic, salt, oil, and sometimes spices or fermented components. The paste varies significantly by regional origin—Thai chili paste (nam prik) typically features fresh chilies, garlic, and shrimp paste; Korean gochujang is fermented with soy and rice; Chinese doubanjiang is fermented with soybeans; and Latin American versions may include cumin and oregano. The texture ranges from smooth to coarse depending on grinding method and intended use.
The flavor profile is distinctly hot and savory, with underlying complexity from fermentation, garlic, or other aromatics. Heat level varies by chili variety used (from mild to extremely hot) and can be mitigated or amplified through dilution or concentration.
Culinary Uses
Chili paste functions as both a flavor base and condiment across Asian, Latin American, and world cuisines. In Thai cooking, it forms the foundation of curries, dips (nam prik), and stir-fries. Korean gochujang appears in bibimbap, marinades, and dipping sauces. Chinese fermented chili pastes enliven mapo tofu and braised dishes. Latin American varieties season salsas, marinades, and bean dishes. The paste can be fried in oil to bloom its flavors, diluted with liquid for sauces, or used as a direct condiment. A tablespoon typically provides substantial heat and umami to a dish, making it an efficient seasoning agent.