• Tadaeng — Chili paste with fish on a coloured background
  • Tadaeng — Chili paste with fish with a prepared dish
  • Tadaeng — Chili paste with fish with ingredients and spices
  • Tadaeng: Glas mit frischen Zutaten
  • Tadaeng: geöffnetes Glas mit Paste und Zutaten
  • Tadaeng: Glas mit Löffel
  • Tadaeng – 11 % Chili, 8 % Makrelenfilet, Tamarinde (thaani-infografik-tadaeng-zutaten-v3)
  • Tadaeng – Auf Reis, Zu Nudeln, Als Topping (thaani-infografik-tadaeng-anwendung-v3)
  • Tadaeng – Schärfegrad 4 von 5 (thaani-infografik-tadaeng-schaerfe-v3)
  • Tadaeng – THAANI Produktbild 1
  • Tadaeng – THAANI Produktbild 2
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Chilli pastes

Tadaeng — Chili paste with fish

Tadaeng — Chili paste with fish

Red chili paste

Tadaeng is a chili paste with 8 percent mackerel fillet, plenty of garlic, and tamarind. Spice level 4 out of 5.

CHF 9.90
CHF 9.90
CHF 9.90/100g
Sale Coming soon

10 Portionen CHF 0.99 / serving

incl. VAT plus shipping.
  • Handmade in small batches
  • Without additives and preservatives
  • Thai recipes for your kitchen

Choose your flavor

Choose quantity: 1 jar

Other quantity
In production. Expected to be available from mid to late November.
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  • Handmade
  • Thai recipes
  • Small Batches
  • No preservatives
  • No additives
  • Ingredients disclosed
  • Quality control

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Description

Tadaeng is a chili paste with 8 percent mackerel fillet, plenty of garlic, and tamarind. Spice level 4 out of 5.

Ingredients

Garlic, red onions, chili (11%), tamarind, mackerel fillet (8%, fish), cane/coconut sugar mixture, fish sauce, shrimp paste (crustaceans)

Application

Spoon it Straight from the jar onto hot rice, fried eggs, or bread.

Stir it in To noodles, fried rice, or soups—a spoonful seasons the whole pot.

Top it For that final kick over a finished dish once everything is on the table.

Storage & Shelf Life

Store at +2 to +6 °C after opening

Allergens
  • Fish
  • Crustaceans

Nutritional values per 100 g
Durchschnittliche Nährwerte pro 100 g
Energie 1134 kJ / 270 kcal
Fett 8.4 g
davon gesättigte Fettsäuren 2 g
Kohlenhydrate 23.8 g
davon Zucker 15.4 g
Eiweiss 19.4 g
Salz 5.5 g
View full details
  • Made by hand
  • Thai recipes
  • No preservatives
  • Transparent ingredients

Profile

At a glance

  • Produktlinie

    Chilli pastes

  • Auf dem Etikett

    Red chili paste

  • Schärfegrad

  • Allergene

    • Fish
    • Crustaceans

  • Lagerung

    Store at +2 to +6 °C after opening

  • Bottled in

    100g jar

  • Quality

    Laboratory tested

Flavor profile

That's what the glass tastes like

Schärfe

Richtig scharf

Really spicy: the tamarind rounds it out, the garlic lingers.

  • Sweetie
  • Acid
  • Umami

Aromen

  • Mackerel
  • tamarind
  • garlic
  • chili
Klebreis mit Tadaeng Dip und blanchiertem Gemüse

The signature dish

Sticky rice & Tadaeng

Red chili paste

Eight percent mackerel, lots of garlic, tamarind: Tadaeng is the smoky, spicy dip that is eaten in Thailand with sticky rice and blanched vegetables, and spread on bread with butter here.

Matches with

  • Glutinous rice
  • Blanched vegetables
  • Bread and butter

Central Thailand

The red eye

The story behind it

Where Tadaeng comes from

"Ta daeng" means "red eye". Whether the name comes from the red chilies or from the eyes that water while eating them depends on who you ask.

Mackerel provides salt and smoke, tamarind the acidity, garlic the base. A paste traditionally eaten with sticky rice and blanched vegetables.

Typical for
All of Thailand
Name means
Red eye
Classic with
Sticky rice & vegetables

In the jar

Selected ingredients

What defines the flavor of this recipe.

Chili11% chili give the paste its spiciness.

Tadaeng is a 4 out of 5 on our heat scale. Start with a small amount and adjust to your taste.

GarlicTogether with red onions, the aromatic base.

Garlic is at the top of the ingredient list. It defines the savory character of the paste.

TamarindA sour note in the robust recipe.

Along with garlic, chili, and mackerel fillet, tamarind is one of the ingredients in Tadaeng.

Mackerel fillet8% mackerel fillet for a hearty fish flavor.

Contains fish. The recipe also includes fish sauce and shrimp paste. Allergens: fish and crustaceans.

Selected ingredients. See the complete ingredient and allergen list above and on the label.

Honestly declared

Here's what's inside

In the order prescribed by the declaration: the largest quantity first.

8 Ingredients. Nothing else.

  • Garlic
  • red onions
  • chili11%
  • tamarind
  • mackerel fillet8% · fish
  • cane/coconut sugar mixture
  • fish sauce
  • shrimp pastecrustaceans

AllergensFishCrustaceans

The step width indicates the order, not the exact quantity. Percentages are shown where we specify them. Symbolic ingredient photos, not images of the specific batch.

How to use

Application

Chili pastes are ready to eat. Open, spoon, be happy.

Spoon
Straight from the jar onto hot rice, a fried egg, or bread.
Stir in
In noodles, fried rice, or soups, one spoonful seasons the whole pot.
Great
As a final touch over the finished dish, just before serving.
Storage
Store at +2 to +6 °C after opening

Origin

This is how THAANI is made

Three steps from the original recipe to your glass.

  1. Original recipe

    We cook using recipes from Thailand. Not adapted, but authentic.

  2. Handmade

    Small batches, hand-stirred. No additives, no fillers, no preservatives.

  3. Gläser laufen unter der Abfüllanlage durch, dahinter die THAANI-Wand

    Shipping from Switzerland

    Picked and shipped by Wohnwerk Basel.

Quality you can read up on.

Lab tested

Quality you can read up on.

We make the ingredients in our formulas transparent and provide available laboratory reports directly with the respective product.

A report documents the tested sample. You can find the complete declaration on the label.

  • Ingredients and allergens clearly disclosed
  • Laboratory reports to the respective product sample

No lab report has been added here for this product yet.

About our quality checks

Production

A look into our kitchen.

This is how THAANI is made: Discover the ingredients, the manual labor, and the people behind our products.

Sharpness in comparison

Where this glass is standing

Spicy is relative. Here you can see the entire assortment on a scale, and where your jar fits into it.

  1. Without heat

    ohne Chili

  2. Very mild

  3. Mild

  4. Noticeable

  5. Hot

  6. Very hot

The scale is our own: it compares the varieties with each other, not with Scoville values.

Frequently Asked Questions

The most frequently asked questions about our products, answered briefly.

How do I use the paste?

Sauté one to two tablespoons in a little oil or coconut milk, add liquid, then stir in protein and vegetables. The dish will be ready in about 15 minutes. You can find the steps further up on this page.

How spicy is that?

Each variety displays its heat level from 0 to 5 on the label, and at the top of this page next to the product name. You can make any dish milder at any time with coconut milk.

Are there any preservatives in it?

No. We cook according to original recipes without preservatives. Everything that is included is listed in full in the ingredients list on this page.

How should I store the glass?

The best-before date is on the label. Once opened, the jar should be kept in the refrigerator. You can find the exact storage instructions for each product in the Storage section.

Where do the recipes come from?

Our products are created according to original Thai recipes, cooked by hand in small batches.

Not conforming. But authentic.