Gourmet Chilli Garlic Masala Paste

Bitton's Chilli Paste blends French culinary tradition with South African Indian influences, creating a flavour profile that's distinctly different from standard Asian chilli pastes. It offers depth and complexity beyond pure heat - aromatic spices and garlic create a paste that builds flavour in cooking rather than just adding fire. It's genuinely sophisticated.

Use as a marinade base for chicken, lamb, or prawns, stir into curries or stews for depth, mix into dips or spreads, add to soups for warming spice, rub on meat before grilling, stir through cooked rice or couscous, mix with olive oil for a spicy drizzle, or add to stir-fries. Start with a small amount - it's concentrated and flavourful.

Chilli paste is thicker, more concentrated, and typically used during cooking as an ingredient. It's meant to build flavour in dishes. Chilli sauce is thinner, more pourable, and often used as a finishing condiment or dipping sauce. Paste usually has deeper, more complex flavours; sauce is brighter and more immediate. Use paste for cooking, sauce for finishing.

Heat levels vary significantly between brands and styles. Quality chilli paste should deliver complexity beyond just heat - aromatic spices, garlic, and depth. Bitton's focuses on flavour rather than overwhelming spice, though it has genuine warmth. Always start with less than you think you need; you can add more but can't remove excess heat.

Yes, chilli paste is specifically designed for cooking rather than as a finishing condiment. Add it early in the cooking process to allow flavours to develop and mellow. It works brilliantly in marinades, curries, stews, stir-fries, and as a base for sauces. Heat releases and develops the paste's complex flavours, making it essential in many cuisines.