Bean paste
Bean Paste
Bean paste (pronunciation: /biːn peɪst/) is a type of food paste made from various types of beans. It is a common ingredient in many Asian dishes and can be sweet or savory, depending on the type of beans used and the preparation method.
Etymology
The term "bean paste" is a direct translation of the Chinese term "豆瓣酱" (dòubànjiàng), which literally means "bean segment sauce". The word "bean" comes from Old English bēan, which is akin to the Dutch boon and German Bohne. The word "paste" comes from Latin pasta, which means "dough, paste".
Types of Bean Paste
There are several types of bean paste, including:
- Red bean paste: Made from azuki beans, this sweet paste is commonly used in Japanese and Korean desserts.
- Miso: A fermented soybean paste used in Japanese cuisine.
- Doubanjiang: A spicy, salty paste made from fermented broad beans, soybeans, salt, rice, and various spices in Sichuan cuisine.
- Taufu Fa: A sweet white bean paste often used in Chinese desserts.
Usage
Bean paste is used in a variety of dishes, including soups, stews, sauces, and desserts. It can add depth of flavor, thickness, and richness to dishes. In desserts, sweet bean paste can provide a unique, subtly sweet flavor.
Health Benefits
Beans are a good source of protein, fiber, and various vitamins and minerals. Therefore, bean paste can be a nutritious addition to meals. However, some types of bean paste, such as those that are fermented or contain added sugars, may have different nutritional profiles.
See Also
External links
- Medical encyclopedia article on Bean paste
- Wikipedia's article - Bean paste
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