List of food pastes

Fish and seafood

• Fish paste – prepared from fish parts through fermentation ^[2]

• Anchovy paste

• Gentleman's Relish

• Muria – concentrated garum (fermented fish sauce) evaporated down to a thick paste with salt crystals was called muria; ^[3] it would have been rich in protein, amino acids, minerals and B vitamins. ^[4]
• Jakoten  – Fried surimiPages displaying wikidata descriptions as a fallback
• Ngapi  – Seafood paste used in Burmese cuisine
• Pissalat  – French condiment made from anchovies
• Prahok  – Cambodian salted and fermented fish paste

• Shrimp paste – made from fermented ground shrimp, either from fresh shrimp or dried ones, with the addition of salt. Prepared shrimp paste often has oil, sugar, garlic, chili, and other spices added.

• Saeu-jeot

• Surimi – refers to a paste made from fish or other meat and also refers to a number of Asian foods that use surimi as their primary ingredients

• Kamaboko

Fruit and vegetable

• Àmàlà – a Nigerian specialty paste made using yams, it is thick and brown
• Baba ghanoush – an eggplant (aubergine) based paste
• Date paste – used as a pastry filling
• Funge de bombo – a manioc paste used in northern Angola, and elsewhere in Africa
• Guava paste
• Hilbet – a paste made in Ethiopia and Eritrea from legumes, mainly lentils or faba beans, with garlic, ginger and spices ^[5]
• Hummus – made from chickpeas with the addition of tahini, olive oil, lemon juice, salt and garlic ^[6]
• Moretum
• Pesto
• Quince cheese
• Ssamjang – a Korean sesame- and bean-based paste used as a sauce on meat
• Tapenade – made from olives ground with anchovies or capers, spices and olive oil
• Tomato paste – made from boiling tomatoes until they form a thick paste which is stored for later use in soups, sauces and stews ^[7]

Grain

• Farina
• Millet paste – consumed by the Fula people in the Sahel and West Africa, ^[8] it is a main ingredient in nyiiri , a common Fula dish that is prepared using millet paste and a thick sauce ^[8]
• Pamonha – a traditional Brazilian paste made from fresh corn and milk
• Polenta
• Mealy pop or bogobe – prepared from ground grain, usually maize or millet, and often fermented before cooking ^[9]

Instant soup

• Erbswurst

Legume

• Black bean paste  – type of sweet bean pastePages displaying wikidata descriptions as a fallback
• Cheonggukjang  – Korean fermented soybeans
• Doubanjiang  – Chinese spicy bean paste ingredient
• Doenjang  – Korean fermented bean paste
• Fermented bean paste  – Fermented foods made from ground soybeans – made from ground soybeans which are then fermented
• Miso  – Traditional Japanese seasoning
• Mung bean paste  – Species of plant
• Red bean paste  – Paste made from adzuki beans
• Sweet bean paste  – bean paste used in several Asian cuisinesPages displaying wikidata descriptions as a fallback
• Tauco  – Indonesian fermented bean paste
• Tương
• Yellow soybean paste  – Chinese fermented soybean paste

Meat

• Chopped liver
• Pâté – finely chopped, finely ground or pureed highly seasoned meat, prepared using beef, pork, liver, or animal organs ^[10]
• Pheasant paste
• Potted meat food product

Nut and seed

• Almond butter  – Nut butter made from almonds
• Almond paste  – sweet food originating from TurkeyPages displaying wikidata descriptions as a fallback
• Cashew butter  – Food spread made from baked or roasted cashews
• Lotus seed paste  – Chinese dessert ingredient
• Marzipan – made from almonds, with the addition of sugar and sometimes egg whites, ^[11] it is used as a filling for confections, or hardened to serve as is
• Peanut butter ^[12]
• Peanut paste – a product of peanuts and is used as an ingredient in sauces, baked goods and breakfast cereals, among others
• Plumpy'nut
• Satsivi – a Georgian specialty made from walnuts, it is used unsweetened as a bread dip, or sweetened as a filling in a baklava-like pastry
• Sunflower butter
• Tahini – made from ground sesame seeds ^[13]

Spices and herbs

Herbs

• Kroeung

Spicy

• Biber salçası  – Paste made from peppers or tomato and salt, originating in TurkeyPages displaying short descriptions of redirect targets
• Chili pepper paste  – Condiment prepared with chili peppersPages displaying short descriptions of redirect targets
• Curry paste  – Spicy Asian or Asian-influenced dishes
• Ginger garlic masala  – Mixture of raw ginger and garlic cloves
• Gochujang  – Spicy fermented Korean condiment
• Harissa  – North African hot chili pepper paste
• Jeow bong  – sweet and savory Lao chili pastePages displaying wikidata descriptions as a fallback
• Phanaeng curry paste  – Thick, salty, sweet red Thai curry pastePages displaying short descriptions of redirect targets
• Recado rojo  – Spice blend
• Sambal  – Indonesian spicy relish or sauce
• Ssamjang  – Spicy soybean paste used in Korean cuisine
• Yuzukoshō  – Japanese fermented citrus and chili pastePages displaying short descriptions of redirect targets

Sweet

• Cookie butter
• Fondant – a basic sugar paste used as an intermediary in the production of candies and icings ^{[14] [15]}

Yeast extracts

Yeast extracts, usually as byproduct from brewing beer, ^[16] are made into food pastes, usually dark-brown in color.

• AussieMite  – savory food spread companyPages displaying wikidata descriptions as a fallback
• Cenovis  – Swiss brand of spread similar to Marmite
• Guinness Yeast Extract  – Irish savoury spreadPages displaying wikidata descriptions as a fallback
• Marmite  – UK brand of yeast extract spread
• Marmite (New Zealand)  – Brand of spread made from yeast in New Zealand
• Oxo  – Food ingredient brand
• Promite  – Food paste
• Vegemite  – Australian brand of spread made from yeast
• Vitam-R  – Cell contents of yeast without the cell walls, used as a food additivePages displaying short descriptions of redirect targets