Thai Chili paste (NAM PRIK PAO) is a popular condiment served Asian countries and is widely used in cooking. There are several different types of chilli paste, some pastes are made with hot red peppers and others with green. The amount of heat the paste has depends on the country it came from, and of course the amount of spice in the dish depends on how much you add. It is usually made with a few key ingredients such as red chili powder (ground and dried chilli), glutinous rice powder and soybean paste. Chili paste can be used as an ingredient in many recipes such as soups, stews and main dishes, chili paste will add heat and flavour to any dish.
There are many different types of chili peppers used in chili pastes. One is the Ancho chili, made from dried poblano peppers. It is milder than most Some chili pastes are made from green chili pepper. The chilies are often ground mixed with salt and oil. Green chili paste is often as spicy as red chili paste depending on the pepper used to make it. Chilli paste is best if kept refrigerated and tightly covered once opened.
The humble Chilli can, Help to prevent heart disease, with a balanced diet it can help with Weight Loss and is packed full of Nutrients.
Fun Fact: Red chili paste dates to the 1700s. when it was primarily a Korean condiment, and they are rated on a heat value using a scale called the “Scoville Scale”.
Fun Fact: The Chilli Pepper originated in Mexico over 6000 years ago, and are used for Both food and Medicine, around the world, and the true name is “Capsicum fruits”. Christopher Columbus was the first European to experience the Chilli and they only reached Asian Countries in the late 15th century, and in 2016 the world produced 34.5 million tonnes of Ground Chilli