Anchovy Paste

Anchovy paste is a concentrated condiment made from finely ground anchovies, salt, and sometimes other ingredients like vinegar or spices. It is used to add a strong, savory, umami flavor to dishes. The anchovies are typically cured and then mashed into a paste.

Manufacturers use anchovy paste primarily as a flavor enhancer, adding a deep, savory, salty taste to foods. It is a key ingredient in many sauces, dressings, and marinades, contributing a complex umami profile. It is often found in items like steak sauces, pasta sauces, and Caesar dressings.

Anchovy paste is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a source of protein, omega-3 fatty acids, and sodium. JECFA has evaluated anchovies and anchovy products, and EFSA has evaluated fish oil, which is related. Typical consumption is unlikely to pose health risks, but individuals monitoring sodium intake should be mindful of its salt content. There are no widespread controversies regarding its use at typical levels.