Doubanjiang (Sichuan Chili Bean Paste)

Doubanjiang, or Sichuan chili bean paste, is a deep red, intensely savoury fermented paste made from broad (fava) beans, soybeans and chilies. Often called "the soul of Sichuan cuisine", the most prized version — Pixian doubanjiang — is aged for years to develop its complex, funky depth. It's a foundational ingredient in mapo tofu, hot pot, twice-cooked pork and countless other Sichuan dishes.

Ingredients

Doubanjiang is made from fermented broad beans, soybeans, chili peppers, salt and wheat flour, sometimes finished with a little oil. Traditional Pixian doubanjiang is fermented for months to years, which deepens its colour and flavour.

Nutritional Facts

Doubanjiang is a fermented, salty condiment used sparingly in cooking. Per tablespoon, it contains approximately 25 to 35 calories, 1 gram of fat and 3 to 4 grams of carbohydrates, with around 1 gram of protein. It is high in sodium, typically 500 to 700 milligrams per tablespoon.