Mealy pop or bogobe – prepared from ground grain, usually maize or millet, and often fermented before cooking Instant soup Erbswurst Legume – made from ground soybeans which are then fermented Meat Chopped liver Pâté – finely chopped, finely ground or pureed highly seasoned meat, prepared using beef, pork, liver, or animal organs Pheasant paste Potted meat food product Nut and seed Marzipan – made from almonds, with the addition of sugar and sometimes egg whites, it is used as a filling for confections, or hardened to serve as is Peanut butter Peanut paste – a product of peanuts and is used as an ingredient in sauces, baked goods and breakfast cereals, among others Plumpy'nut Satsivi – a Georgian specialty made from walnuts, it is used unsweetened as a bread dip, or sweetened as a filling in a baklava-like pastry Sunflower butter Tahini – made from ground sesame seeds Spices and herbs Herbs Kroeung Spicy Sweet Cookie butter Fondant – a basic sugar paste used as an intermediary in the production of candies and icings Yeast extracts Yeast extracts, usually as byproduct from brewing beer, are made into food pastes, usually dark-brown in color. See also Huff paste List of condiments List of dips List of spreads Mortar and pestle – a kitchen device used since ancient times to prepare ingredients or substances by crushing and grinding them into a fine paste or powder Wet grinder – a food preparation appliance used especially in Indian cuisine for grinding food grains to produce a paste or batter References External links * Paste, Food