Chili paste. It’s a seemingly simple term for a complex and diverse world of culinary fire. But what exactly is chili paste called? The answer, unsurprisingly, is far more nuanced than a single name. The name depends on the region, the specific ingredients, the preparation method, and even the intended use of the paste. This article will delve into the captivating realm of chili pastes, exploring their many names, variations, and cultural significance across the globe.
Understanding the Broad Category: Chili Paste
Before diving into specific names, it’s essential to understand what constitutes a chili paste. Generally, it’s a condiment made primarily from chili peppers, ground into a paste-like consistency. However, the definition expands beyond just ground chilies. Many chili pastes incorporate other ingredients like salt, garlic, oil, vinegar, spices, and even fermented components. The precise combination of these ingredients is what gives each chili paste its unique character. The common thread is the prominent presence of chilies and a pasty texture.
Regional Variations and Their Names
The world is awash with diverse chili pastes, each boasting a unique name and flavor profile rooted in local culinary traditions. Let’s explore some of the most prominent examples.
Asia: A Hotbed of Chili Pastes
Asia is arguably the epicenter of chili paste diversity. From the fiery depths of Korean gochujang to the aromatic complexities of Southeast Asian sambals, the continent offers a dizzying array of options.
Gochujang: The Heart of Korean Cuisine
Gochujang is a fundamental ingredient in Korean cooking. This thick, fermented chili paste derives its distinct flavor from red chili powder, glutinous rice, fermented soybeans, and salt. The fermentation process contributes a unique umami depth and slightly sweet note that complements the fiery heat. Gochujang is essential for dishes like bibimbap, tteokbokki, and various stews. Different varieties exist, with varying levels of spiciness and sweetness, depending on the fermentation time and specific ingredients used.
Sambal: Southeast Asia’s Fiery Condiment
Sambal is a ubiquitous term in Southeast Asia, encompassing a wide range of chili-based sauces and pastes. The ingredients and preparation methods vary significantly from region to region and even from household to household. Common ingredients include chilies (of varying types and heat levels), shrimp paste (belacan or terasi), garlic, shallots, ginger, galangal, lime juice, sugar, and vinegar. Sambal is typically used as a condiment to add heat and flavor to various dishes, from rice and noodles to meats and vegetables. Specific types of sambal include sambal oelek, sambal badjak, and sambal terasi, each with its distinctive flavor profile.
Doubanjiang: The Soul of Sichuan Cuisine
Doubanjiang, also known as chili bean sauce, is a crucial ingredient in Sichuan cuisine. This fermented paste is made from broad beans, chilies, salt, and wheat flour. The fermentation process imparts a complex, savory, and slightly salty flavor that is essential for dishes like mapo tofu and dan dan noodles. Doubanjiang provides not only heat but also a deep umami richness that is characteristic of Sichuan food. Different grades of doubanjiang exist, with the aged varieties considered the most prized for their intense flavor.
Sriracha: A Global Phenomenon with Thai Roots
While often associated with Thai cuisine, the most globally recognized version of Sriracha is actually an American adaptation. However, its roots lie in the coastal city of Si Racha, Thailand. Traditionally, Thai Sriracha is a fermented chili sauce made with chilies, vinegar, garlic, sugar, and salt. The American version, popularized by Huy Fong Foods, is a smoother, more commercially produced sauce with a distinct flavor profile.
The Americas: From Chipotle to Adobo
The Americas boast a rich history of chili cultivation and usage, leading to a variety of unique chili pastes.
Chipotle Paste: Smoked Chili Goodness
Chipotle paste is made from smoked and dried jalapeño peppers. These peppers are known as chipotles, and when ground into a paste, they deliver a distinctive smoky and slightly sweet flavor with a moderate level of heat. Chipotle paste is commonly used in Mexican and Southwestern cuisine to add depth and complexity to sauces, marinades, and stews.
Adobo Paste: A Flavorful Marinade Base
While “adobo” can refer to a dry spice rub, it also describes a wet marinade, often prepared as a paste. Adobo paste typically consists of vinegar, garlic, paprika, oregano, and chili powder (or dried chilies). It is widely used in Latin American and Filipino cuisine as a flavorful marinade for meats, poultry, and seafood. Adobo paste not only imparts flavor but also helps to tenderize the meat.
Europe and the Middle East: A Touch of Spice
While not as central to their cuisines as in Asia or the Americas, some European and Middle Eastern cultures also utilize chili pastes.
Harissa: North Africa’s Fiery Staple
Harissa is a hot chili paste originating from North Africa, particularly Tunisia. The exact ingredients can vary, but typically include smoked red peppers, garlic, cumin, coriander, and caraway seeds. Some variations also include rose petals for a subtle floral note. Harissa is used as a condiment, a marinade, or an ingredient in stews and couscous dishes, adding a significant kick of heat and a complex aromatic profile.
Ajvar: Balkan Roasted Pepper Relish
While technically a roasted red pepper relish, Ajvar often incorporates chili peppers and is used similarly to a chili paste. Originating from the Balkans, Ajvar is made by roasting red bell peppers (and sometimes eggplants and chilies), then grinding them into a smooth or slightly chunky spread. Ajvar can be mild or spicy, depending on the amount and type of chili peppers used, and is typically enjoyed as a condiment, a spread for bread, or an accompaniment to grilled meats.
Beyond Regional Names: Descriptive Terms
In addition to the region-specific names, chili pastes are often described using more general terms that highlight their characteristics.
Chili Garlic Paste: A Common Combination
Chili garlic paste is a descriptive term for any chili paste that prominently features garlic as a key ingredient. This combination is incredibly popular across various cuisines, offering a balance of heat and pungent garlic flavor. The specific type of chili and the ratio of chili to garlic can vary widely, resulting in diverse flavor profiles.
Fermented Chili Paste: A Deeper Flavor Dimension
The term “fermented chili paste” indicates that the chili paste has undergone a fermentation process, which contributes a unique umami flavor and often a slightly tangy or sour note. Gochujang and doubanjiang are prime examples of fermented chili pastes. Fermentation adds complexity and depth to the flavor profile, setting it apart from non-fermented chili pastes.
Spicy Chili Paste: Focusing on the Heat
“Spicy chili paste” is a general term used to emphasize the heat level of the paste. This term is often used when the specific name of the chili paste is unknown or when the focus is primarily on its spiciness. The level of spiciness can vary significantly depending on the type of chili peppers used.
Choosing the Right Chili Paste
With such a diverse array of chili pastes available, selecting the right one for your needs can be daunting. Consider the following factors:
Heat Level: Mild to Blazing
Chili pastes vary significantly in their heat level. Some are relatively mild, offering a subtle warmth, while others pack a serious punch. Consider your tolerance for spice and the desired level of heat in your dish when choosing a chili paste. Look for descriptions or ratings (such as Scoville Heat Units) to gauge the spiciness.
Flavor Profile: Sweet, Savory, Smoky, Tangy
Beyond the heat, each chili paste possesses a unique flavor profile. Some are sweet, others are savory, smoky, or tangy. Consider the overall flavor profile of your dish and choose a chili paste that complements it. Experimenting with different chili pastes is a great way to discover new flavor combinations.
Intended Use: Condiment, Marinade, Ingredient
Some chili pastes are best used as condiments, while others are more suitable as marinades or ingredients in cooked dishes. Consider how you intend to use the chili paste when making your selection. Certain chili pastes, like adobo paste, are specifically designed for marinating meats.
Conclusion: The World of Chili Paste Awaits
The answer to the question “What is chili paste called?” is multifaceted and depends on context. From the iconic gochujang of Korea to the diverse sambals of Southeast Asia, the world of chili pastes is a testament to the global appreciation for fiery flavors. By understanding the regional variations, descriptive terms, and key characteristics of different chili pastes, you can confidently navigate this exciting culinary landscape and elevate your dishes with the perfect touch of heat and flavor. Explore the many names and flavors; your culinary adventures will be richly rewarded.
What’s the main difference between chili paste and chili sauce?
The primary distinction lies in texture and consistency. Chili paste is generally thicker and more concentrated, often made with ground or mashed chilies and minimal liquid. This makes it ideal for adding intense heat and flavor as a base for sauces or a direct condiment.
Chili sauce, on the other hand, tends to be thinner and more fluid, often incorporating vinegar, sugar, or other liquids. Its consistency allows it to be easily poured and used as a topping or dipping sauce, offering a balanced blend of heat and other flavors.
Is Gochujang simply a type of chili paste?
Yes, Gochujang is a specific type of Korean chili paste, known for its complex and fermented flavor. It’s made primarily from red chili powder, glutinous rice, fermented soybeans (meju powder), and salt. This unique combination of ingredients and fermentation process distinguishes it from other chili pastes.
While technically a chili paste, Gochujang’s distinct umami flavor profile and cultural significance make it stand out. Its fermentation process contributes to a deeper, richer taste that goes beyond just heat, often described as savory, sweet, and slightly funky.
What are some common ingredients found in various chili pastes worldwide?
Beyond chilies, common ingredients include garlic, ginger, and various spices such as cumin, coriander, and turmeric, depending on the regional cuisine. Salt is a crucial component for preservation and flavor enhancement, while oils like sesame oil or vegetable oil often help create a smooth and consistent texture.
Other frequently used ingredients are aromatics like onions and shallots, adding depth of flavor to the chili paste. Many cultures also incorporate ingredients specific to their region, such as fermented shrimp paste in Southeast Asia or dried shrimp in some Chinese varieties, which contribute to a unique umami taste.
How does the heat level of different chili pastes typically vary?
Heat levels vary drastically depending on the type of chili used, the quantity of chili in relation to other ingredients, and whether the chili paste is fermented or processed in any way. Some pastes, like those made with milder chilies or with a higher proportion of sweet or acidic components, offer a gentle warmth.
Others, particularly those using extremely hot chili varieties like ghost peppers or Scotch bonnets, can be intensely fiery. It’s essential to check the ingredients and any available heat scale information to gauge the spiciness before adding a chili paste to your dish.
Can you suggest a mild chili paste suitable for someone who doesn’t like spicy food?
For those sensitive to spice, Doubanjiang (fermented broad bean paste with chili) in its less spicy variations can be a good option. Look for varieties labelled as less spicy or made with milder chili peppers, and use it sparingly to control the level of heat in your dishes.
Alternatively, consider Aji Panca paste from Peru. It boasts a fruity, slightly smoky flavor with minimal heat. It’s an excellent choice for adding complexity and depth without overpowering the palate with spiciness.
What is Sambal Oelek and how is it different from other Sambals?
Sambal Oelek is a popular Indonesian chili paste made primarily from ground chilies, vinegar, and salt. It’s characterized by its relatively simple ingredient list, resulting in a fresh, vibrant chili flavor with a slightly tangy edge.
Unlike some other Sambals, which can include ingredients like shrimp paste (belacan), fish sauce, or sugar, Sambal Oelek focuses on the pure taste of the chilies. This makes it a versatile condiment that can be used as a base for more complex sauces or enjoyed on its own.
How should chili paste be stored to maintain its quality and freshness?
Proper storage is essential to preserve the flavor and prevent spoilage. Most chili pastes should be stored in the refrigerator after opening. This helps to slow down oxidation and inhibit the growth of bacteria or mold.
For optimal preservation, transfer the chili paste to an airtight container. Ensure that the container is clean and dry before use. Some chili pastes, particularly those high in oil, may separate, which is normal. Simply stir before using. Check for any signs of spoilage, such as unusual odors or discoloration, before consuming.
Alden Pierce is a passionate home cook and the creator of Cooking Again. He loves sharing easy recipes, practical cooking tips, and honest kitchen gear reviews to help others enjoy cooking with confidence and creativity. When he’s not in the kitchen, Alden enjoys exploring new cuisines and finding inspiration in everyday meals.