scallions processed to a paste
Scallion paste retains the vitamin K, vitamin C, and antioxidant compounds present in fresh scallions, with added benefit of concentrated allicin compounds that form when cell walls are broken during processing.
About
Scallion paste is a processed preparation made from fresh scallions (Allium fistulosum), also known as green onions or spring onions, that have been finely minced or ground into a smooth or coarsely textured paste. Scallions are slender, elongated bulbing plants belonging to the onion family, characterized by a white to pale green base transitioning to hollow green leaves at the top. The paste form combines both the mild, slightly peppery white bulb portions and the more delicate, grassy-flavored green tops, resulting in a fresh allium condiment with a pungent yet herbaceous character. The preparation preserves the volatile sulfur compounds responsible for scallions' distinctive aroma and flavor while making the ingredient easier to incorporate uniformly into dishes.
Culinary Uses
Scallion paste serves as a versatile condiment and flavor base across Asian cuisines, particularly in Chinese, Korean, and Vietnamese cooking. It is commonly used as a finishing touch on soups, noodle dishes, and rice bowls, as a component in dipping sauces and marinades, and as a spread for flatbreads or steamed buns. The paste blends readily into dressings, mayonnaise, and compound butters while also functioning as a quick aromatic base for stir-fries and braises. Its uniform consistency allows for precise seasoning control and even distribution of scallion flavor throughout a dish without the textural variance of chopped fresh scallions.