Spice Pastes

El Yucateco achiote pasta is traditionally used as a seasoning in the famous Yucatecan and Central American dishes, mainly influenced by the Mayan culture. Read more

Sempio Gochujang hot pepper Paste. Read more

Gochujang or red chili paste is a Korean savory, sweet, and spicy fermented condiment. Read more

Shinshu Miso follows the traditional method of miso production originated in the Shinshu Region of Japan. The miso has the distinguish golden yellow color and smooth paste texture and features the refreshing aroma and light flavor. Read more

Achiote pasta is a popular mix of spices. It is now strongly associated with Mexican and Belizean cuisines. Read more

Japanese fermented soybean paste. Read more

Delicious hot Thai sambal to season your noodles or noodle soup (pho). Read more

Thai chili paste. Read more

Minced garlic. Read more

Thai shrimp paste. Read more

Hoisin sauce is a thick, fragrant sauce commonly used in Chinese cuisine as a glaze for meat, an addition to stir fries, or as dipping sauce. It is darkly colored in appearance and sweet and salty in taste. Read more

Harissa made from red hot pepper. Read more

Hoisin sauce is usually used as a barbecue sauce or served with Peking duck, but is also delicious in stir-fry dishes. Read more

Sempio Korean Doenjang soybean paste. Read more

The purified tamarind is a tamarind paste whose seeds are removed. It tastes sweet and sour. The tamarind is used in sauces and dishes from the Surinamese, Indian and Thai cuisine. Read more

Sempio Korean Doenjang Soybean Paste. Read more

Seedless tamarind paste for cooking. Read more

Shrimp paste with bean oil for frying with all kinds of food, adding to tom yum soup or eat with rice. Read more

crab pasta for frying with all kinds of food, add to tom yum soup or to eat with rice. Read more

Sempio Soybean paste with Seasoning. Read more

Preparation based on yeast extract and enriched with vitamin B. Read more

El Yucateco achiote paste is precisely made with annatto seeds of excellent quality, It is traditionally used as seasoning in the famous Yucatecan and Central American dishes, mainly those influenced by the Mayan Culture. Read more

Candlenuts, also known as Kemirie, are commonly used in Indonesian cuisine. They are large nuts that looks like Macadamias. It makes sauces thicker and flavorfull. Kemirie tastes a little bitter. Read more

Flower brand trassi petis udang (udang means shrimp) Indonesian cooking sauce is a very tasty Indonesian shrimp paste that goes with any of your favorite dishes. Read more