Tropical Paste

Tropical paste is a type of spice or seasoning paste that likely originates from tropical regions, where the ingredients such as scallions, ginger, chili peppers, tamarind, and lime are commonly used in cooking. The paste typically includes a variety of spices, herbs, and other ingredients that are combined to create a flavorful and aromatic paste that can be used to marinate meats, fish, or vegetables before cooking.

This specific recipe for Tropical paste is a combination of ingredients that creates a savory and slightly sweet paste with a hint of spice. The tamarind and lime juice add a sourness and the brown sugar gives a sweet balance, the ginger and scallions give a freshness, the chili pepper and allspice add heat. The paste can be used in a variety of dishes, from marinades to curries and stews.

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:15

Categories: Herbs and Spices

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8    medium scallions — coarsely chopped

2    tablespoons ginger root — grated fresh

1    each red chili peppers — seeded

¼    cup brown sugar

2    tablespoons tamarind — concentrate or paste

2    tablespoons lime juice — fresh

2    tablespoons coarse salt

1    tablespoon tomato paste

2    teaspoons curry powder

1    teaspoon ground allspice

In a blender, mince the scallions, ginger, and chili. Blend well. Add the remaining ingredients and mix until a well developed paste. Store in an air tight container and refrigerate.

Serving Ideas: Salmon, shrimp, whole chicken, pork tenderloin and beef.

This paste is commonly used in meat and fish dishes, particularly those that have a tropical or Southeast Asian influence. It can be used to marinate or used as a base for curries, stews or soups. People enjoy using this paste as it adds a complex flavor profile to the dishes and brings a burst of freshness, heat, sweetness and a hint of sourness. With the right balance of flavors and a bright, vibrant color, it can make a dish look even more appetizing.