Historical Roots of Chili:

Chili is a pungent and hot-tasting tropical berry belonging to the nightshade family, Solanaceae. This hottest of spices has been around since 7500 BC. None of the natives would eat anything without spicing it with chili, pre-dating the Indus Civilization by five millennia and Mayans & Aztecs, who used chili paste in their meal for heat and flavour. In history around 5000 BC wild chili plant was bred specifically for yield and chilies were used in cuisine. In history, until 1942 chilies only existed in American continent. In 1943, chili was introduced to Europe by Christopher Columbus, who discovered it in tropical America.  Chilies reached Indian shores merely 450 years ago, when the Portuguese brough Chilies to Goa, which were known as Pernambuco peppers originated in Brazil. Their use grew rapidly southwards replacing the far more expensive spices like Black Pepper and Pipli (long pepper).

Scientists believe that, chilies are originated in Bolivia, chili pepper was first self-pollinating crop cultivated in Mexico, central America and parts of south America.

Uses of Red chili paste:

Red chili paste is known for its versatility in the kitchen, which adds depth, heat and complexity to a wide range of dishes. If a recipe calls for fresh minced red chilies or red chili powder and you don’t have any in the house then you can use this Red Chili paste as per your taste. Red chili paste has been an essential ingredient in many cuisines, like Asian, African, Middle-Eastern and Latin American. In Asian cuisines, Red Chili paste is a key ingredient in dishes such as Thai curry, Korean kimchi, in Chinese Kung Pao Chicken, Chinese Hot & Sour Soup. In Latin America it is used to make Salsa, Mole sauce, Adobo sauce, Enchilada Sauce, condiment for Tacos or other Mexican Inspired dishes. In African cuisine it is used in dishes like Harissa, a north African chili paste used in stews and couscous and berbere from Ethiopia. This recipe is not only a fast flavour booster, but it can be used in dozens of ways:

1. Flavourful Sauces: Red Chili paste is a key ingredient in many flavourful sauces. It can be used as a base for spicy stir-fry sauces, curry sauces and dipping sauces. For an extra zing substitute this chili paste in place of hot sauce for any recipe. Mix a spoonful of this chili paste in coconut milk-based fish or chicken curries to boost the flavour of the curry and to elevate the overall taste profile of the dish.
2. Soups and Stews: Red Chili paste can add warmth and depth to soups and stews. The decadent texture and savoury, tangy notes and fiery flavours of this chili paste give a unique zest to soups and stews. It can be used in traditional dishes like Chili, Gumbo and Pho. Also, this star ingredient can be used in fusion cuisine like Thai Tom Yum goong soup, Tom kha Gai, Thai Beef stew or Korean Kimchi Stew. Even you can use this in your soups, broths or stews recipe for a spicy zing, whether vegetarian or non-vegetarian. For vegetarian dishes like dal, curries or plain pasta add this red chili paste as per your taste while cooking and add an extra little butter or oil for a balanced flavour profile.
3. Marinades: Red chili paste can be used as a marinade for meat, seafood, fish and vegetables. When mixed with other ingredients like lemon juice, garlic, ginger and soy sauce, it creates a tangy, spicy and umami rich marinade that infuse the food with a burst of flavour.
4. Rubs: Red chili paste can be used as a rub for poultry, fish, meats and vegetables. The chili paste creates a flavourful crust on the outside, while infusing the food with its distinct heat and spiciness.
5. Condiments: Red chili paste can be used as a condiment to add a spicy kick to wide range of dishes. You can serve Red Chili paste alone in place of a dipping sauce for pakora, fritters, samosa, spring roll, kebabs, dumplings, grilled meat or even French fries or stir chili paste directly to mayonnaise for spicy aioli or mix with ketchup, yoghurt, sour cream, cream cheese, whipped cottage cheese or in Hummus for a quick dipping sauce. Serve it with crackers, fresh bread or toast or grilled cheese sandwich, rotis or flatbread. You can use it as spicy spread by mixing with Nutella or peanut butter. In the Middle East Red chili paste is used in condiments like zhug and Shatta.
6. Glazing: Red chili paste can be used as a glaze. Mix it with butter or other oil for glazing meat, seafood, fish, poultry, chunks of cottage cheese and Tofu as they come off the grill.

Varieties of Red Chili paste:

Red chili paste is available in different variety, with different forms, with various levels of heat and flavours. Here are some popular types:

1. Doubanjiang: Doubanjiang is known as broad bean chili sauce or fermented chili bean paste. It is a spicy & savoury bean paste made from fermented broad beans, chili peppers, soyabean, flour and salt. It is used in Sichuan cuisine and it is known as “The Soul of Sichuan Cuisine”. Doubanjiang is used as a key ingredient in Sichuan dishes like Mapo Tofu, Huoguo, the Yuxiang and Shuizhu.
2. Yuzu kosho: Yuzu kosho is originates in Japan. It is a seasoning made with chili pepper paste, yuzu peels and salt, which is then allowed to ferment. It is used as a condiment for Miso soup, sashimi etc.
3. Gochujang: Gochujang is a staple in Korean Cuisine. It is made from red pepper powder, glutinous rice, fermented soyabean and salt. It has a unique flavour profile that is sweet, spicy, slightly tangy, which makes it perfect for marinades, dipping sauces and stews.
4. Sambal Oelek: Sambal Oelek is a popular Indonesian chili paste. It is made from fresh red chilies, salt and vinegar. It has a bold, fiery flavour and it is often used as a condiment or base for other sambal variation in Indonesian cuisine.
5. Harissa: Harissa is a hot chili pepper paste from North Africa. It is made from roasted red pepper, Baklouti peppers, spices and herbs, such as, garlic paste, caraway seeds, coriander seeds, cumin, olive oil to carry the oil soluble flavours. It has a Smokey complex flavour profile and it is commonly used in Moroccan side condiment for tagines, in Algeria it is used in soups, stews and also in Tunisian cuisines to add heat and depth. In Tunisia Harissa is known as main condiment or even “National condiment of Tunisia”. Rose harissa is made with rose petals.
6. Nun- khursani: Hailing from Nepal nun-khursani is a popular condiment, made with chili peppers and salt on a grinding stone called Silauto. This is often used as a chutney and can be eaten with meals and snacks like, dal-bhat, roasted corn, grilled chicken, cucumber and more.
7. Sriracha: Sriracha is from Thailand. It is made from red jalapeno pepper paste, vinegar, sugar and garlic. Sriracha has gained its popularity for its bright red colour and versatility in various cuisine. In Thailand sriracha is used as a dipping sauce for spring rolls, seafood and omelette. It is also used as a condiment for pho and fried noodles. Sriracha is also eaten with burger, lollypop, jams and cocktails just because of its versatility.

Health benefits of red chili peppers:

Apart from its flavour enhancing properties, red chili peppers also offer various health benefits.

1. Rich in Vitamins and Minerals: red chili peppers are packed with vitamins and minerals, including vitamin C, vitamin A, Vitamin E, vitamin K and minerals like potassium, Iron and Magnesium. The nutrients play a crucial role in supporting immune system, promoting bone health and aiding in various metabolic process.
2. Antioxidant Properties: Red chili contains capsaicin, which is responsible for spicy heat of chili peppers. Capsaicin has been shown to have anti-inflammatory properties and may reduce cholesterol level and improve heart health. Capsaicin may help fight against chronic disease like cancer, cardiovascular disease and diabetes.
3. Boosts Metabolism: Capsaicin has thermogenic properties, which can boost metabolism and increase fat burning. Studies have shown that capsaicin may help increase metabolism and promote weight loss by enhancing the body’s ability to burn calories.

Making Red chili paste at home:

Red chili paste is easily available in the market so, you might think why bother? But there are several benefits of making red chili paste at home. Making it at home allows you to have full control over ingredients which helps to create a sauce that is free from preservatives and artificial flavours. You can customize the flavour and heat level to your preference from mild to extra spicy. Homemade red chili paste is more flavourful and tastier than the store brought one. Also, homemade red chili paste allows you to experiment with different flavour combination, adding your own twist to classical recipe or create entirely new recipe. Its spicy and tangy flavours can add depth and heat to your culinary creations.  Best part of the chili paste is that you can store it in the refrigerator for 2-3 weeks or freeze for 3 to 4 months.

Ingredients for Homemade Red Chili Paste: Before we dive into the step-by-step process of making homemade red chili paste, let’s gather the ingredients you’ll need. The following list includes simple ingredients but you can customize according to your taste preferences:

• Red Chili Peppers: You can use variety of red chili peppers, for milder spicy version use red bell peppers or for spicy version you can use birds eye chili, bullet chili or any kind of spicy chili available in your local market or Bhut jolokia or Ghost peppers for super-hot version or you can mix chilies in a certain ratio, depending on your desired level of heat. I have used Bullet chilies for my red chili paste as they are freshly available in my locality. For milder sauce make sure to remove stems and seeds or keep the seeds for extra heat. I love my chili paste extra spicy so I kept the seeds.
• Garlic: Fresh garlic is another vital ingredient in this recipe. Fresh garlic adds natural zing, depth and flavour to the sauce. You can adjust the quantity of garlic according to your taste preference.
• Vinegar: you can use white vinegar, rice vinegar or apple cider vinegar. I prefer to use apple sider vinegar for its fruity tone and light sweetness which adds tanginess and acidity to the spicy chili paste. As vinegar is a natural preservative it also helps to preserve the chili paste for longer period.
• Sweetener: A little bit of sweetener is necessary to cut through vinegar and chilies acidity and spice. You can use white sugar, brown sugar, maple syrup or honey or sugar free options like swerve or erythritol.
• Salt: Salt for seasoning and also, helps to preserve the chili paste. You can use regular table salt or sea salt, depending on your preference.
• Optional ingredients: You can also use other optional ingredients like tomatoes, onion or ginger, fish sauce, soy sauce or herbs and spices like cilantro, parsley, Italian seasoning, oregano, Sichuan peppercorn, cumin or paprika to customize the flavour of your chili paste.

Now as we have our ingredients ready, let’s move on to step-by-step process of making homemade red chili paste.