Description
Semi-liquid edible substance
Technical
A food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a spread. Pastes are often highly spicy or aromatic, are often prepared well in advance of actual usage, and are often made into a preserve for future use. Common pastes are some fruit preserves, curry pastes, and nut pastes. Purées are food pastes made from already cooked ingredients.
Parameters
Temperature
20°C optimal
0°C to 100°C range
Room temperature is ideal for paste preparation
Time
30 minutes
10 minutes – 1 hour
Equipment
Sensory Profile
Aroma ()
Compounds: Allicin, Zingiberene, Glutamates
Taste
Texture
Wine Analogy
Aged fish sauce shares similar umami depth with vintage sherry
Coffee Analogy
Fermented bean paste has comparable earthy notes to Sumatran coffee
Perfume Analogy
Shrimp paste's aroma profile resembles ambergris in marine perfumery
Origin & History
Civilization
Ancient Mesopotamians
Era
circa 2000 BCE
Region
Middle East
Spread Path
Trade routes along the Tigris and Euphrates rivers
Culinary Applications
Dietary
Molecular Pairing
Key Compounds Produced