We’ve Been Adding Chilli Paste to Everything—Here’s Why It Works So Well in Plant-Based Cooking

From vegnews.com

Chilli pastes like gochujang, harissa, ají amarillo, and sambal oelek are rising in popularity, and it’s not hard to see why—they’re an easy way to add a delicious kick to a variety of dishes

Gochujang has experienced a popularity boom in the US recently. The Korean chilli paste is a delicious combination of spicy, sweet, and savoury, and brings a delicious depth of flavour to everything from bibimbap (a popular Korean rice dish) to tteokbokki (spicy rice cakes) and even Western-style dishes, like mac and cheese and fried chicken. 

By 2030, Industry Arc estimates that the gochujang market alone could exceed a value of $908 million. “Gochujang is a key ingredient in many Korean dishes, and as more people become exposed to Korean cuisine, the demand for Gochujang is likely to increase,” reports Industry Arc. But the market research platform also cited the rising demand for spicy food as a key market driver. 

One Mintel survey revealed that roughly 75 percent of Americans like spicy flavours. Food experts have also spotted the change: a 2023 food trend report from Nestle USA stated that the increasing demand for spice was “because of the increasing diversity of the world and younger generations.” It continued: “There is more food accessibility to cuisine from around the world, and as spiciness is seen more often in non-Western cuisines, the embracing, and melding of cultures has led to this incredible food moment in time.”

Gochujang is far from the only chilli paste on the market. Harissa, ají amarillo paste, and sambal oelek are just a few more examples of flavour-packed pastes that are increasing in popularity—and all can add a delicious kick to your favourite dishes. Find out more about how to cook with different chili pastes below.

What is a chilli paste?

The term “chilli paste” doesn’t really have a strict definition, but it’s generally used to refer to condiments that are a little thicker than a hot sauce, which tends to be more liquid-like in texture. Chilli pastes can vary in texture, flavour, and heat level, but they all have one ingredient in common: chilli, of course. Some also combine ingredients like herbs and spices, while others are made with just salt and vinegar. Most chilli pastes are used in the same way; they’re added to dishes to enhance taste, bring a little heat and spice, and add a few more complex flavour layers to the dish.

                                                                                               Maggie Zhu

How many types of chilli paste are there?

It’s hard to say how many types of chilli paste there are in the world because so many cultures have their own versions and variations. 

However, some of the most popular chilli pastes include gochujang, of course, which is made with red chilli powder, glutinous rice, soybeans, and salt. Its signature umami taste comes from the process in which it’s made: fermentation.

There’s also the Tunisian chilli paste harissa, which is typically made with dried red chillies, garlic, lemon juice, and spices like cumin, which gives it a tangy, spicy, earthy flavour. Indonesian paste sambal oelek blends hot red chilli peppers with salt and vinegar to achieve a fresh, zingy, spicy flavour. 

A few more examples include shatta, a fresh Levantine chilli paste similar to harissa; ají amarillo paste, a Peruvian paste made with ají amarillo peppers; and la jiao jiang, a very hot chilli paste from China.

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https://vegnews.com/chili-paste-vegan-recipes