Chili pepper paste
Appearance
![](http://upload.wikimedia.org/wikipedia/commons/thumb/e/e4/Korean_seafood-Yangnyeom_gejang-01.jpg/220px-Korean_seafood-Yangnyeom_gejang-01.jpg)
![](http://upload.wikimedia.org/wikipedia/commons/thumb/d/d5/Yuzukosyou.jpg/220px-Yuzukosyou.jpg)
Chili pepper paste or simply Chilli paste usually refers to a paste where the main ingredient is chili pepper. Some are used as a cooking ingredient, while others are used to season a dish after preparation. In Korean cuisine, red pepper paste is used to create red pepper sauce, which is a common seasoning in the cuisine.[1]
Chili pepper pastes
There are different varieties of chili paste depending from the region and also within the same cuisine.
- Gochujang – used in Korean cuisine
- Harissa – a Tunisian hot chili peppers paste made with spices and herbs
- Jaew bong – a sweet and spicy Laotian chili paste
- Yuzukoshō – a Japanese fermented paste made from chili peppers, yuzu peel, and salt.[2]
See also
References
![](http://upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/30px-Commons-logo.svg.png)
Wikimedia Commons has media related to Chili pepper paste.
- ^ Dok Suni - Jenny Kwak. p. 8.
- ^ Ono, Tadashi and Salat, Harris The Japanese Grill Random House, 2011, p. 7