tbs. red pepper paste
Rich in vitamin C and capsaicin (the compound responsible for chili pepper heat), with antioxidant properties. Low in calories relative to portion size due to concentrated form.
About
Red pepper paste is a concentrated condiment made from roasted or fermented red chili peppers combined with salt and various seasonings. The production typically involves grinding fresh red peppers with salt and sometimes garlic, vinegar, or spices, then allowing the mixture to ferment or cooking it to preserve the paste. The result is a thick, intensely flavored condiment with varying heat levels depending on the pepper varieties and fermentation time. Common regional versions include Turkish biber salçası, Korean gochujang (with added grains), and Middle Eastern muhammara-style pastes, though these vary in their base ingredients and preparation methods.
Culinary Uses
Red pepper paste serves as a foundational flavoring ingredient across Mediterranean, Middle Eastern, and Asian cuisines. It is used as a base for marinades, soups, stews, and braised dishes; as a condiment spread on bread or mixed into dips; and as a seasoning component in sauces and dressings. In Turkish cuisine, it flavors kebabs and meze dishes; in Korean cooking, gochujang forms the base of bibimbap and gochujang-based sauces; in Middle Eastern cooking, it features in muhammara and various meat preparations. Red pepper paste can be thinned with oil and vinegar for dressing applications or used as-is in concentrated form.