tbsp: green chilli paste
Rich in vitamin C and capsaicin (a compound with potential anti-inflammatory properties), green chilli paste is low in calories and provides antimicrobial compounds from the preserved chillies.
About
Green chilli paste is a processed condiment made from fresh green chillies (typically varieties such as serrano, Thai bird's eye, or other hot peppers) that are ground or blended with additional ingredients such as salt, vinegar, garlic, ginger, and sometimes spices. The chillies may be raw or briefly cooked before processing. Originating in various Asian cuisines—particularly Indian, Thai, and Southeast Asian traditions—this paste retains the bright, herbaceous heat of fresh green chillies while achieving a cohesive, spreadable consistency. The color ranges from bright pale green to deeper jade depending on the chilli variety and processing method.
Nutritionally and organoleptically, green chilli paste delivers the pungency of capsaicin-bearing peppers alongside the sharp, grassy notes of unripe chillies. Commercial versions typically contain 50-80% chilli by weight, with salt as a primary preservative and flavor enhancer.
Culinary Uses
Green chilli paste serves as a foundational flavoring agent in South Asian and Southeast Asian cuisines, particularly Indian, Thai, and Bangladeshi cooking. It is commonly added to curries, chutneys, marinades, and dressings to provide sharp heat and depth. In Indian kitchens, it is often tempered in oil with onions and garlic as the aromatic base for curries, or mixed into yogurt-based raitas and sauces. Thai and Southeast Asian preparations employ it in curry pastes, dipping sauces, and stir-fries. The paste may be used as a condiment at table or incorporated directly into dishes during cooking, allowing heat and flavor to meld with other ingredients.