chili paste
Also known as: red chili paste, hot chili paste
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Also known as: red chili paste, hot chili paste
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A classic Assamese delicacy where fish is marinated in a pungent mustard and chili paste, wrapped in banana leaves, and gently cooked. The leaves lock in moisture and infuse the fish with a unique, earthy aroma. A simple yet incredibly flavorful dish.
A tangy and spicy mackerel curry from the Konkan coast. Made with a fresh coconut and red chili paste, soured with tamarind, this coastal classic is a delight for seafood lovers and pairs perfectly with steamed rice.
Tender baby eggplants stuffed with a vibrant, spicy cilantro and green chili paste, then pan-fried until golden. A classic Andhra dish bursting with fresh, herby flavor, perfect with rice and dal.
Once opened, most commercial chili pastes will last between 6 to 12 months if kept refrigerated and handled with clean utensils.
Yes, you can freeze chili paste in ice cube trays for long-term storage, then transfer the frozen cubes to a freezer bag.
You can use fresh minced chilies, chili flakes mixed with a little oil, or a hot sauce like Sriracha as a substitute.
Look for a vibrant red color and a short ingredient list. Avoid those with excessive artificial preservatives or high-fructose corn syrup.
Generally yes, but some brands use thickeners or soy sauce that may contain gluten. Always check the label for wheat-based ingredients.
Adding a touch of sugar, honey, or a dairy product like yogurt or cream can help neutralize the spice level.
Generic chili paste is often just chilies and salt, but many commercial varieties (like chili-garlic paste) do include it. Check the specific label.
It is widely used in stir-fries, spicy soups, noodle dishes, and as a condiment for grilled meats.
chili paste is a versatile ingredient found in cuisines around the world. With 95 calories per 100g and 2.4 grams of protein, it's a nutritious addition to many dishes.
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