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Chili sauce and paste
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Chili sauce and paste
Chili sauce and chili paste are condiments prepared with chili peppers.
Chili sauce may be hot, sweet or a combination thereof, and may differ from hot sauce in that many sweet or mild varieties exist, which is typically lacking in hot sauces. Several varieties of chili sauce include sugar in their preparation, such as the Thai sweet chili sauce and Filipino agre dulce, which adds sweetness to their flavor profile. Sometimes, chili sauces are prepared with red tomato as a primary ingredient. Many chili sauces may have a thicker texture and viscosity than hot sauces.
Chili paste usually refers to a product whose main ingredient is chili pepper. Some are used as a cooking ingredient, while others are used to season a dish after preparation. Some are fermented with beans, as in Chinese doubanjiang, and some are prepared with powdered fermented beans, as in Korean gochujang. There are regional varieties of chili paste and also within the same cuisine.
Chili sauces and pastes can be used as dipping sauces, cooking glazes and marinades. There are many commercial varieties of mass-produced chili sauce and paste.
Ingredients typically include puréed or chopped chili peppers, vinegar, sugar and salt, that are cooked, which thickens the mixture. Additional ingredients may include, water, garlic, other foodstuffs, corn syrup, spices and seasonings. Some varieties use ripe red puréed tomato as the primary ingredient.
Chili oil is a distinctive Sichuan flavoring found mainly in cold dishes, as well as a few hot dishes. Chili oil is made by pouring hot oil onto a bowl of dried chilies, to which some Sichuan pepper is usually added. After steeping in hot oil for at least a few hours, the oil takes on the taste and fragrance of chili. The finer the chili is ground, the stronger the flavor (regional preferences vary; ground chili is usually used in western China, while whole dried chili is more common in northern China.)
Chinese chili sauces usually come as a thick paste, and are used either as a dipping sauce or in stir frying.
Doubanjiang originates from Sichuan cuisine in which chilis are used liberally. It is made from broad bean or soybean paste, and usually contains a fair amount of chili. It is often referred to in English as "chili bean sauce".
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Chili sauce and paste
Chili sauce and chili paste are condiments prepared with chili peppers.
Chili sauce may be hot, sweet or a combination thereof, and may differ from hot sauce in that many sweet or mild varieties exist, which is typically lacking in hot sauces. Several varieties of chili sauce include sugar in their preparation, such as the Thai sweet chili sauce and Filipino agre dulce, which adds sweetness to their flavor profile. Sometimes, chili sauces are prepared with red tomato as a primary ingredient. Many chili sauces may have a thicker texture and viscosity than hot sauces.
Chili paste usually refers to a product whose main ingredient is chili pepper. Some are used as a cooking ingredient, while others are used to season a dish after preparation. Some are fermented with beans, as in Chinese doubanjiang, and some are prepared with powdered fermented beans, as in Korean gochujang. There are regional varieties of chili paste and also within the same cuisine.
Chili sauces and pastes can be used as dipping sauces, cooking glazes and marinades. There are many commercial varieties of mass-produced chili sauce and paste.
Ingredients typically include puréed or chopped chili peppers, vinegar, sugar and salt, that are cooked, which thickens the mixture. Additional ingredients may include, water, garlic, other foodstuffs, corn syrup, spices and seasonings. Some varieties use ripe red puréed tomato as the primary ingredient.
Chili oil is a distinctive Sichuan flavoring found mainly in cold dishes, as well as a few hot dishes. Chili oil is made by pouring hot oil onto a bowl of dried chilies, to which some Sichuan pepper is usually added. After steeping in hot oil for at least a few hours, the oil takes on the taste and fragrance of chili. The finer the chili is ground, the stronger the flavor (regional preferences vary; ground chili is usually used in western China, while whole dried chili is more common in northern China.)
Chinese chili sauces usually come as a thick paste, and are used either as a dipping sauce or in stir frying.
Doubanjiang originates from Sichuan cuisine in which chilis are used liberally. It is made from broad bean or soybean paste, and usually contains a fair amount of chili. It is often referred to in English as "chili bean sauce".
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