Its vibrant color and rich flavor make it a popular ingredient in many Italian and Mediterranean dishes, and it is becoming increasingly popular in other cuisines around the world. However, the paste also has a distinct sweet and slightly smoky flavor that adds complexity to any dish it is used in. A little goes a LONG way when it comes to Calabrian chili paste. One of the standout characteristics of Calabrian chili paste is its intense heat, which can range from mildly spicy to extremely fiery depending on the specific variety of chili used. You can even use it mixed in with butter! This paste is highly versatile and can be used in a variety of dishes, from pizza and pasta to seasoning shrimp and seafood. To make the chili paste, peppers are first dried in the sun before being ground into a paste with the addition of salt, vinegar, and sometimes olive oil. What is Calabrian chili paste?Ĭalabrian chili paste is a spicy and flavorful condiment made from a variety of small red chili peppers that are native to the southern Italian region of Calabria (at the bottom of the "boot"). So if you're in a similar boat, here's some substitutions you can use. And I find myself without Calabrian chili paste.
I ALWAYS have a jar around, and usually a backup just in case. It's a little citrusy, vinegary, and definitely spicy. It adds such a delicious depth of flavor to anything I throw it in.
I love a bit of spice in my food and Calabrian chili paste is probably my favorite one. But when you find yourself without, it's important to know the best substitutes for Calabrian chili paste and their flavor profiles.
Calabrian chili paste is a must-have in any pantry.
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