paste is fermented or cooked to increase its longevity. Often pastes are steamed, baked or enclosed in pastry or bread dough to make them ready for consumption.

Preservation

Traditionally salt, sugar, vinegar, citric acid and beneficial fermentation were all used to preserve food pastes. In modern times canning is used to preserve pastes in jars, bottles, tins and more recently in plastic bags and tubes.

Examples

Aromatic and spicy

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