Introduction

Shrimp paste is a popular ingredient in many Southeast Asian cuisines. It is made by fermenting ground shrimp with salt and leaving it to dry in the sun. The resulting paste is used as a seasoning in various dishes, adding a unique flavor and aroma to the food. In this article, we will explore the taste found in shrimp paste crossword and its uses in different cuisines.

What is the Taste Found in Shrimp Paste Crossword?

The taste found in shrimp paste crossword is umami. Umami is the fifth basic taste, along with sweet, sour, salty, and bitter. It is a savory taste that is often described as meaty, brothy, or savory. Umami is found in many foods, including meat, fish, cheese, and mushrooms. Shrimp paste is a rich source of umami, which is why it is used as a seasoning in many dishes.

Umami – The Fifth Basic Taste

Umami was first identified as a distinct taste by Japanese scientist Kikunae Ikeda in 1908. He noticed that a broth made from seaweed had a unique flavor that was different from the four basic tastes. He named this taste umami, which means “deliciousness” in Japanese. Umami is caused by the presence of glutamate, an amino acid that is found in many foods. When glutamate is combined with other compounds, it creates a savory taste that is distinct from the other tastes.

Uses of Shrimp Paste in Cuisines

Shrimp paste is used in many Southeast Asian cuisines, including Thai, Vietnamese, Indonesian, and Malaysian. It is used as a seasoning in various dishes, adding a unique flavor and aroma to the food. Here are some of the popular uses of shrimp paste in cuisines:

Thai Cuisine

In Thai cuisine, shrimp paste is used in many dishes, including curries, stir-fries, and soups. It is often combined with other ingredients such as lemongrass, galangal, and kaffir lime leaves to create a complex flavor profile. One of the most popular Thai dishes that use shrimp paste is nam prik kapi, a spicy dip made with shrimp paste, chilies, garlic, and lime juice.

Vietnamese Cuisine

In Vietnamese cuisine, shrimp paste is used in many dishes, including banh mi sandwiches, noodle soups, and stir-fries. It is often combined with other ingredients such as fish sauce, garlic, and sugar to create a sweet and savory flavor. One of the most popular Vietnamese dishes that use shrimp paste is bun mam, a noodle soup made with fermented fish and shrimp paste.

Indonesian Cuisine

In Indonesian cuisine, shrimp paste is used in many dishes, including sambal, a spicy condiment made with chili peppers, garlic, and shrimp paste. It is also used in many curries and stews, adding a rich and savory flavor to the dish. One of the most popular Indonesian dishes that use shrimp paste is rendang, a spicy beef stew that is slow-cooked with coconut milk and spices.

Malaysian Cuisine

In Malaysian cuisine, shrimp paste is used in many dishes, including laksa, a spicy noodle soup made with shrimp paste, coconut milk, and spices. It is also used in many curries and stir-fries, adding a rich and savory flavor to the dish. One of the most popular Malaysian dishes that use shrimp paste is nasi lemak, a fragrant rice dish that is served with various side dishes.

Conclusion

Shrimp paste is a popular ingredient in many Southeast Asian cuisines. It is a rich source of umami, which is the taste found in shrimp paste crossword. Umami is a savory taste that is often described as meaty, brothy, or savory. Shrimp paste is used as a seasoning in various dishes, adding a unique flavor and aroma to the food. It is used in many Thai, Vietnamese, Indonesian, and Malaysian dishes, creating a complex flavor profile that is loved by many.