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A pureed spread made from black olives, anchovies, capers, olive oil, and at times is seasoned with garlic and herbs.

An Italian olive paste, used as a food spread or sauce, that is made with green olives pureed and mixed with olive oil, anchovies, capers, lemon juice, vinegar, red chiles, garlic and assorted herbs and seasonings.

An olive paste or puree that is made from blending anchovies, capers, garlic, and olives. Either green or black olives can be used to make the Tapenade, which may also include other ingredients such as tuna, almonds, and selected spices.

A type of bread that is typically made with black olives, such as Kalamata olives, to provide a distinctive flavor to the bread.

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.

An Italian term for a food spread, typically made with Italian black olives that are pureed and mixed with olive oil and black pepper.

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 common sauce or paste that is used to flavor Asian food dishes. Crab paste is made from the meat of fresh crabs that is salt dried or salted and fermented to provide a soft, paste textured seasoning for foods.

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

A food spread typically made with Italian black olives that are pureed and mixed with olive oil and black pepper.

Mustard paste is a condiment prepared by mixing ground mustard seeds with vinegar, chilies and salt....

Typically, a type of paste that may be semi-firm in texture or very fluid and easy to pour. Made from fresh meat of various species of fish or shellfish, this paste is produced after the meat has been salted, dried and often fermented, providing a salty overtone and a distinct aroma.

A mixture derived from blanched almonds that are ground, blended with sugar and glycerin, and cooked together to form a stiffened paste.

A type of fish paste made with Anchovies that are combined with cream, olive and corn oils, sugar, spices and seasonings.

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 Asian paste made from grinding fermented shrimp and salt together, which may be dried to be shaped into cakes or kept in a soft, paste form.

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 combination of a ground, mashed, or pureed ingredient and some type of liquid. Some types of ingredients produce their own liquid to make the paste, while others require some type of liquid be added.