Top 10 Foodservice Vegetable Pastes Used in Institutional Cooking

In the world of institutional cooking, vegetable pastes play a crucial role in adding flavor, aroma, and nutrients to various dishes. These convenient and versatile products are used in a wide range of foodservice establishments, including schools, hospitals, restaurants, and catering services. In this report, we will explore the top 10 foodservice vegetable pastes that are commonly used in institutional cooking.

1. Tomato Paste

Tomato paste is a staple ingredient in many cuisines around the world. It is made by cooking down tomatoes to create a thick, concentrated paste. Tomato paste is commonly used in sauces, soups, stews, and marinades. It adds a rich, umami flavor and a vibrant red color to dishes.

2. Garlic Paste

Garlic paste is a convenient alternative to fresh garlic. It is made by grinding fresh garlic cloves into a smooth paste. Garlic paste is widely used in a variety of dishes, including curries, stir-fries, marinades, and sauces. It adds a pungent, savory flavor to dishes.

3. Ginger Paste

Ginger paste is made by blending fresh ginger root with water. It is commonly used in Asian and Indian cuisines to add a spicy, aromatic flavor to dishes. Ginger paste is used in curries, marinades, soups, and stir-fries.

4. Chili Paste

Chili paste is a spicy condiment made from ground chili peppers. It is used to add heat and flavor to a variety of dishes, including stir-fries, curries, soups, and sauces. Chili paste comes in different heat levels, ranging from mild to extremely hot.

5. Basil Paste

Basil paste is made by blending fresh basil leaves with olive oil. It is used to add a fresh, herbaceous flavor to dishes. Basil paste is commonly used in pasta sauces, pesto, salads, and marinades.

6. Spinach Paste

Spinach paste is made by pureeing fresh spinach leaves. It is used to add color, nutrients, and a mild flavor to dishes. Spinach paste is commonly used in soups, sauces, dips, and smoothies.

7. Cilantro Paste

Cilantro paste is made by blending fresh cilantro leaves with water. It is used in Mexican, Indian, and Southeast Asian cuisines to add a fresh, citrusy flavor to dishes. Cilantro paste is used in salsas, chutneys, marinades, and dressings.

8. Pumpkin Paste

Pumpkin paste is made by pureeing cooked pumpkin. It is used to add a sweet, earthy flavor to dishes. Pumpkin paste is commonly used in soups, stews, curries, and baked goods.

9. Carrot Paste

Carrot paste is made by pureeing cooked carrots. It is used to add a sweet, mild flavor and vibrant color to dishes. Carrot paste is commonly used in soups, sauces, dips, and baked goods.

10. Red Pepper Paste

Red pepper paste is a spicy condiment made from red bell peppers. It is used to add heat and flavor to dishes. Red pepper paste is commonly used in Mediterranean, Middle Eastern, and North African cuisines.
In conclusion, foodservice vegetable pastes are essential ingredients in institutional cooking. They add flavor, aroma, and nutrients to a wide range of dishes. The top 10 vegetable pastes mentioned in this report are versatile, convenient, and widely used in various cuisines around the world. Incorporating these vegetable pastes into your institutional cooking can enhance the taste and quality of your dishes.