Spice Pastes

Gochujang is a spicy, fermented Korean chili paste with a unique sweet-umami flavor.
• Suitable for Korean Bibimbap and Tteokbokki Read more

Minced garlic. 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

Thai chili paste. Read more

Deliciously hot Thai sambal to spice up your noodles or noodle soup (pho). Ground chili and garlic in oil. Read more

Chili con carne seasoning mix. Read more

Sempio Korean Doenjang soybean paste. Read more

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

Honzukuri Aka Miso 500g is a naturally fermented paste of soybeans and salt Read more

Japanese fermented soybean paste. Read more

Shrimp past with an original authentic Thai taste. Read more

The paste has a thick and smooth texture and can be used as a base for various sauces and marinades. It is often used to add depth and complexity to stir-fries, noodle dishes and grilled meats. 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

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

Shinshu Miso follows the traditional method of miso production that originated in the Shinshu region of Japan. The miso has the characteristic golden yellow color and smooth paste structure and is characterized by its refreshing aroma and light taste. Read more

Herb pasta with basil. 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

Thai shrimp paste. Read more

A paste made from fermented crabs, which has a rich and intense flavor. The paste is often used as a seasoning in soups, sauces, stir-fries and curries to add a deep umami flavor. 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

Rawon is a black soup dish specific to East Java. This soup has a strong rich taste and black color that comes from black nut/keluak (pangeumedule). The main ingredients is beef. Read more

El Yucateco achiote paste is traditionally used as a seasoning in famous Yucatecan and Central American dishes, especially those influenced by Mayan culture. 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

Lee Kum Kee's finely chopped ginger is convenient to use and provides the characteristic taste and aroma of fresh ginger without the need to peel and finely chop the ginger root itself. Read more