Asian Pastes & Cooking Pastes

Stock your pantry with authentic Asian cooking pastes — from curry and chili pastes to miso, shrimp paste, bean paste, and more. Each one is a concentrated flavor base that builds depth into soups, stir-fries, marinades, noodles, and sauces with minimal effort.

What you’ll find here

• Curry pastes — Thai red, green, yellow, and massaman styles for quick curries and soups
• Chili & bean pastes — doubanjiang, chili garlic paste, sambal, and fermented varieties for stir-fries and braises
• Miso — white, red, and mixed styles for soups, glazes, and dressings
• Shrimp paste (belacan) — essential for Southeast Asian dishes like nasi lemak, laksa, and sambal
• Sesame & XO pastes — for noodles, dipping sauces, and finishing dishes

How to use cooking pastes

Fry the paste in a little oil first to bloom its aromatics before adding liquid or protein. Start with a small amount — pastes vary widely in saltiness and heat — and adjust to taste. Most fermented and chili pastes keep for months in a sealed container in the refrigerator.

Before you buy

Ingredients, allergens, sodium levels, and refrigeration requirements vary by product. Check the package label for current information before purchasing or consuming, especially if you have dietary restrictions or allergies.