Spice

Paste

Chilli paste is ground fresh or rehydrated dried chillies, often with salt, vinegar, garlic, or oil—gochujang, harissa, sambal, and many nam prik relatives belong to this family of products. Paste delivers even heat and body that whole pods cannot. Fry pastes in oil to bloom flavour before adding liquids. Adjust salt and sugar carefully; commercial pastes vary widely. Store refrigerated after opening; oil-topped homemade pastes keep longer.

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Quantity

Unit

Kg Liters Whole

Note

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Fresh Paste

Gochujang Base Style

Harissa Style

Characteristics

Preparations

CookedDilutedFried In OilStirred

Traits

ConcentratedSalty Or SpicySeasoningSmooth

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 377

Amount per 100 g

Total Fat 5 g
Saturated Fat 1.25 g
Trans Fat 0 g
Monounsaturated Fat 1.5 g
Polyunsaturated Fat 2.25 g
Cholesterol 0 mg
Sodium 39.2 mg
Salt 0.1 g
Total Carbohydrate 75 g
Dietary Fibre 25.4 g
Total Sugars 4.8 g
Complex / starch 15.8 g
Protein 8 g
Water 8 g

Detailed nutrients

Energy 377 kcal
Water 8 g
Carbohydrates 75 g
- Sugars 4.8 g
- Starch 15.8 g
- Fibre 25.4 g
Protein 8 g
Fat 5 g
- Saturated Fat 1.25 g
- Monounsaturated Fat 1.5 g
- Polyunsaturated Fat 2.25 g
  - Omega-3 0.34 g
Vitamins 85.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 1.85 mg
- Vitamin B5 — Pantothenic Acid 0.46 mg
- Vitamin B6 0.27 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 35.3 µg
- Vitamin C 2 mg
- Vitamin E 1.73 mg
- Vitamin K 25.6 µg
Minerals 385 mg
- Major Minerals 383 mg
  - Calcium 57 mg
  - Sodium 39.2 mg
  - Potassium 287 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.1 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 1.85 · vitamin-b5-pantothenic-acid: 0.46 · vitamin-b6: 0.27 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 35.3 · vitamin-e: 1.73 · vitamin-k: 25.6 ·

Minerals

Sodium: 39.16 · Potassium: 287 · Calcium: 57 · Iron: 1.5 ·

Paste of Chilli: composition reflects this culinary part relative to the whole ingredient.

History

1000

Ground chilli condiments developed wherever chillies met local fermentation and spice traditions.

1800TN

Harissa and related Maghrebi pastes became table staples in North Africa.

1900

Asian chilli pastes and sauces industrialised for export and urban markets.