Search

Any of a variety of prepared pastes or sauces that are made from ground chiles, oil or vinegar and salt.

A paste made from crushed roasted chiles, which is used as a seasoning in many Thai sauces, soups, stir-fried foods, rice dishes, and a various array of Asian recipes.

A type of condiment that is somewhat similar to the Chile Sauces produced in countries such as Mexico and the U.S.

A paste, originating from Thailand that is used to make sauce for seasoning a variety of meat, rice and vegetable dishes, which become "curried" food.

A paste made from crushed roasted chiles, which is used as a seasoning in many Thai sauces, soups and dishes.

A type of seasoning made from fermented or germinated soybeans that is used to flavor a variety of Asian foods.

The most common variety of curry paste available, which is red in color and is typically made from fresh and/or dried red chiles mixed with other ingredients such as coriander, cinnamon, cumin seeds, shallots, garlic, lemon grass, and peppercorns.

A curry paste made up of a combination of ingredients, which typically include small green chiles, lemongrass, skin of the kaffir lime, shallot, garlic, shrimp paste, salt, galangal, pepper and coriander.

An East Indian paste from the Madras region of India which is now referred to as Chennal. It is a blend of spices and other ingredients that is used to mix into food dishes in order to create a flavorful curry sauce.

A traditional food paste for Biryani recipes that consists of a mixture of spices mixed with canola oil to form an oily paste that is mixed into and used to flavor meat, poultry, seafood, and vegetable dishes often served over a bed of rice.

A condiment that can be made from any one of many different chile peppers, depending on the desired intensity and flavor.

A traditional Mexican sauce or marinade of Mayan origin, that is made by grinding annato seeds with spices, chiles, and added to other ingredients such as fruit to create a mild red paste used to flavor foods.