Condiment, Sauce, Spice Paste | Vegan Vegetarian Gluten Free

Red Pepper Paste

Capsicum annuum Allergens: Soy (if containing gochujang type)
red pepper paste

Sourcing & Taxonomy

  • Family Solanaceae
  • Primary Cuisine East Asian, Middle Eastern, Balkan
  • Seasonality Year-Round
  • Source Red Peppers, Salt, sometimes Fermented Soybeans, Rice

The Forktionary Angle

"From Korean gochujang to Balkan ajvar: the global variations and uses of red pepper paste."

Definition

A thick, concentrated paste made from various types of red peppers, often fermented or sun-dried, providing a savory, spicy, and sometimes sweet flavor.

Sensory Profile

TasteUmami, Spicy, Savory, sometimes Sweet or Smoky
TextureThick, Viscous, Smooth
AromaPungent, Fermented (if Gochujang), Smoky, Earthy
AcidityLow-Medium

Technical Metrics

Average Shelf Life (opened)

6-12 months (refrigerated)

Fermentation (for some types)

Yes (e.g., Gochujang)

Lycopene Content

High (from red peppers)

Nutrition Facts

Per 15g (1 tbsp)
Calories200 kcal
Total Fat2.0 g
Saturated Fat0.3 g
Trans Fat0.0 g
Cholesterol0 mg
Protein6.0 g
Total Carbohydrate40.0 g
Dietary Fiber3.0 g
Total Sugars20.0 g
Calcium40 mg
Iron1.0 mg
Potassium200 mg

Chef’s Secret

Bloom red pepper paste in a little oil before adding liquids to deepen its flavor and release its aromatics.

Substitutions

Best Match

Sriracha Sauce

1:1

Good for quick heat and garlic notes, less depth/umami than fermented pastes.

Harissa Paste

1:1

Similar heat and texture, often smoky/citrusy, distinct flavor profile.

Chili Powder + Water

1:1 (powder:water)

Provides heat and color, lacks complexity and texture of true paste.

Tomato Paste + Cayenne Pepper

1:1 (paste:cayenne)

Achieves thickness and some heat, but not the deep pepper flavor.

Buying Guide

Look for products with minimal added sugars or artificial ingredients. Check for fermentation status if desired.

Flavor Pairings

Noodles rice stir-fries stews marinades grilled meats vegetables eggs.