Trassi is a pungent fermented shrimp paste with a robust, salty flavor that adds depth to Southeast Asian dishes. Its intense umami character is essential for achieving authentic flavors in many recipes.
Where it comes from
Trassi has deep roots in Indonesian and Malaysian cuisines, where it has been used for centuries as a flavor enhancer. Its production involves fermenting shrimp, resulting in a potent, aromatic paste.
In the kitchen
In cooking, Trassi is often used as a seasoning for sambals, curries, and stir-fries, infusing dishes with a savory richness. A little goes a long way in achieving depth of flavor.
Across cuisines
Trassi is a fermented shrimp paste integral to Southeast Asian cuisines, particularly in Indonesian and Malaysian dishes. It is used to add umami and depth to sambals, curries, and stir-fries. Trassi is typically used in small amounts due to its strong flavor.
Nutrition (per 100g)
AI-estimated; model and run unavailable.
