red chili paste or hot chili sauce
Rich in capsaicin (the alkaloid responsible for heat) and vitamin C, with significant amounts of minerals including iron and potassium. Red chili paste also contains compounds with antimicrobial and anti-inflammatory properties.
About
Red chili paste is a fermented or cooked condiment made from ground red chili peppers (typically Capsicum annuum or Capsicum frutescens varieties) blended with salt, garlic, and other aromatics, then traditionally aged or preserved. The paste ranges from bright red to deep crimson depending on the chili variety and processing method. It originated in Asia, with significant regional variations including Korean gochugaru (dried, ground) and gochujang (fermented), Thai nam prik, and Chinese doubanjiang-influenced variants.
The flavor profile is predominantly hot and spicy, with umami depth from fermentation, and may include secondary notes of garlic, vinegar, or sesame depending on the formula. Consistency varies from smooth and sauce-like to chunky and paste-like, with heat levels ranging from moderate to intensely pungent.
Culinary Uses
Red chili paste serves as a fundamental flavoring agent and condiment across Asian cuisines, particularly Korean, Thai, Vietnamese, and Chinese cooking. It functions as a base for marinades, dipping sauces, and braised dishes, while also serving as a table condiment for seasoning rice, soups, and grilled meats. In Korean cuisine, gochujang anchors dishes like bibimbap and tteokbokki; in Thai cooking, it features in curry pastes and nam prik preparations. The paste can be thinned with water or vinegar for sauce applications, or whisked into broths for depth, making it versatile for both raw and cooked applications.