Chili Pastes
Chili pastes are fundamental to countless cuisines, bringing depth, heat and nuance to everything from braises to broths.
Chili pastes are fundamental to countless cuisines, bringing depth, heat and nuance to everything from braises to broths. In Korea, gochujang seasons bubbling pots of jjigae (a type of stew) and stir-fries like dak-galbi. In Ethiopia and Eritrea, berbere paste enlivens lentils, marinades and soups. And in Tunisia or Indonesia, no table is complete without harissa or sambal. But these are just the start.
Here are more chili pastes worth getting to know:
Yuzu Koshō
Japanese folklore says yuzu koshō was invented by ascetic hermits on the sacred Mount Hiko, which towers above Fukuoka and Oita prefectures. This region is known for its production of yuzu, a tart-floral citrus that’s zested and pounded with green chilies and a pinch of salt to make yuzu koshō. The mixture is fermented for at least a week to intensify flavors. Tangy, spicy and aromatic, the paste punches up noodles, sashimi, grilled foods, stews and even cult-favorite egg sandwiches.
Adjika
This Georgian paste, whose name comes from the Abkhaz word for “salt,” balances heat with a complex mix of herbs and spices—coriander, fenugreek, marigold and dill among them. Adjika traditionally is made with sweet and hot peppers, and often is rubbed on meat or fish, stirred into yogurt or spooned over roasted potatoes. It reflects the flavors of the Caucasus Mountains and the Black Sea, where local blends vary by region and family tradition.
Pasta de Ají Amarillo
Ají amarillo is a bright, fruity pepper that has been cultivated in South America for more than 6,000 years, thriving in diverse environments from the Amazon rainforest to the Andean highlands. It’s the backbone of pasta de ají amarillo, a staple of both traditional Inca cuisine and modern Peruvian cooking. The thick blend—made from ají amarillo, garlic, onion, cumin, oregano and salt—is used in innumerable stews and soups, but it also shows up in marinades, ceviches, spreads and condiments.
Chilmole
A specialty of the Yucatán Peninsula, chilmole is a jet-black, smoky paste made by charring chilies—typically ancho, guajillo and/or chili de árbol—until burnt. The peppers are soaked, then ground with some combination of black pepper, cloves, allspice, oregano, bay leaves, garlic and onions. Created by Maya cooks to speed meal prep, the paste is used in soups, stews and sauces for pork. Its smoky aroma is so intense, some towns restrict its preparation in city centers.
Erős Pista
Named for a fictional strongman, Erős Pista is a fiery Hungarian chili paste made from fresh Hungarian wax peppers ground with salt into a thick, savory spread. Often fried in oil to unlock its earthy notes, it’s added to soups like halászlé (fisherman’s stew), vegetable sauces such as lecsó or braised meat dishes like pörkölt. A common condiment at canteens and market stalls, it also is slathered on bread or stirred into sour cream for a quick dip.
