Anchovy paste

Anchovy paste is an ingredient widely used in Mediterranean cuisine and in various recipes around the world to provide an intense, salty, and umami flavor. It is a paste made from ground salted anchovies along with olive oil and, sometimes, a touch of garlic or vinegar, which concentrates the flavor of the fish into a creamy texture that is easy to incorporate into different preparations.

Origin: Anchovy paste has its roots in European cuisine, especially in countries like Italy, Spain, and France, where anchovies have been a fundamental component since ancient times. Traditionally, it was used to enhance sauces, dressings, and dishes such as pizza, salads, and pasta.

Properties: This paste is rich in omega-3 fatty acids, proteins, and minerals like calcium and iron, derived from the anchovies. Its potent flavor allows it to be used in small quantities to enhance stews, sauces (such as Caesar dressing), dressings, and even dips. Furthermore, being in paste form, it easily integrates into different dishes without the need to add more salt.

Synonyms in Spanish from Latin America: although it is known as pasta de anchoa in many countries, it can also be referred to as puré de anchoas, crema de anchoas, or simply anchoas en pasta. However, it is important not to confuse it with whole or filleted anchovies that are sometimes sold in oil or brine.