Shrimp Paste: Fermented Source of Umami and Protein

Shrimp paste is a fermented seafood condiment rich in protein, probiotics, and minerals that add intense umami flavor to dishes.

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Shrimp Paste: Fermented Source of Umami and Protein

Gut Health

What Is Shrimp Paste?

Shrimp paste, also called **belacan**, **terasi**, or **kapi**, is a **fermented blend of shrimp and salt** used widely across Southeast Asia. It has a **strong aroma** and adds **deep umami flavor** to many traditional dishes.

Nutritional Profile

**High in protein, calcium, magnesium, iron, and vitamin B12**. The fermentation process enhances **nutrient absorption** and provides **beneficial bacteria** for gut health.

Benefits

- **Supports gut health** through natural probiotics. - **Rich source of protein and minerals.** - **Adds umami depth** to meals. - **Boosts flavor naturally**, reducing need for additives. - **Contains beneficial enzymes** for digestion.

Potential Side Effects

**High sodium content** may raise blood pressure if consumed excessively. Not suitable for those with **shellfish allergies.**

Culinary Uses

Used in **curries, stir-fries, soups, and sauces** in **Thai, Malaysian, Indonesian, and Filipino cuisines.** Often toasted before use to deepen flavor.

1. Shrimp Paste
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Shrimp Paste: Fermented Source of Umami and Protein

Shrimp paste is a fermented seafood condiment rich in protein, probiotics, and minerals that add intense umami flavor to dishes.

0.0(0)

F T IN P W V

Gut Health

What Is Shrimp Paste?

Nutritional Profile

**High in protein, calcium, magnesium, iron, and vitamin B12**. The fermentation process enhances **nutrient absorption** and provides **beneficial bacteria** for gut health.

Benefits

Potential Side Effects

**High sodium content** may raise blood pressure if consumed excessively. Not suitable for those with **shellfish allergies.**

Culinary Uses

Used in **curries, stir-fries, soups, and sauces** in **Thai, Malaysian, Indonesian, and Filipino cuisines.** Often toasted before use to deepen flavor.