Doubanjiang

Doubanjiang is a spicy fermented bean paste originating from Sichuan, China. It is made from broad beans, chili peppers, salt, and sometimes wheat flour, which are then fermented for months or even years.

Doubanjiang is a key ingredient in Sichuan cuisine, adding a complex savory, spicy, and umami flavor. Manufacturers use it to enhance the taste of sauces, marinades, stir-fries, and as a base for dishes like Mapo Tofu.

Doubanjiang is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. Fermented foods like doubanjiang can be a source of probiotics, which may support gut health. However, due to its high sodium content, excessive consumption could contribute to high blood pressure in some individuals. JECFA has evaluated fermented bean products but has not set a specific ADI for doubanjiang itself.