A flavor paste is an excellent way to level up any dish or side. You can use it to flavor soups or as a sauce over any side! The best thing about a flavor paste is that they last for a pretty long time, although you’ll eat them up too fast to notice!
The basic foundation of a flavor paste is oil and seasoning so there isn’t anything that will perish too fast especially when kept in the fridge . You do have the option of adding more perishable ingredients such as fresh garlic or ginger, but this will still last about a week in the fridge so don’t be scared to experiment.
I have to mention, when an oil is kept in the fridge, it does solidify like butter does. You’ll just have to let it melt down with the warmth of your food or you can simply leave it out on the counter to liquefy again.
Here are my top five ideas! I will be giving you the quantity for one serving so multiply as needed.
Asian Flavor Paste
- Teaspoon Hoisen Sauce
- Teaspoon Sesame Oil
- Teaspoon Soy Sauce
- Teaspoon Garlic Powder
- Teaspoon Red pepper flakes
Mexican Flavor Paste
- Teaspoon Olive Oil
- Teaspoon Cumin Powder
- Teaspoon Chili Powder
- Teaspoon Garlic Powder
- Teaspoon each of Salt and Pepper
Indian Flavor Paste
- Teaspoon Olive Oil
- 1/2 Teaspoon Coriander
- 1/2 Teaspoon Nutmeg
- 1/2 Teaspoon Cinnamon
- 1/2 Teaspoon Turmeric
- 1/2 Teaspoon Cayenne Pepper
- Teaspoon each of Salt and Pepper
Italian Flavor Paste
- Teaspoon Olive Oil
- Teaspoon each of Salt and Pepper
- Teaspoon Garlic Powder
- Teaspoon Basil
- Teaspoon Oregano
- 1/2 Teaspoon Thyme
BBQ Flavor Paste
- Teaspoon Olive Oil
- Teaspoon Brown Sugar
- Teaspoon each of Salt and Pepper
- Teaspoon Paprika
- Teaspoon Chili Powder
- Teaspoon Garlic Powder
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