It is safe to say this chili bean paste is a perfect blend of these delicious flavors and aromas. At first, it comes across as salty, savory, and umami, while the spiciness kicks in later. Surprisingly enough, spiciness isn’t the first flavor that you will notice in a spicy doubanjiang. However, this doesn’t mean that other flavors we’ve mentioned will be entirely suppressed. It can have as many as 12 thousand units on the Scoville Heat Scale. Spicy doubanjiang, on the other hand, can be quite a challenge. Non-spicy varieties of this sauce will mostly be salty, with a subtle dose of tanginess and umami, as well as earthiness due to fermented ingredients. However, if you’re not a fan of spicy sauces, there is a doubanjiang variety that is toned down and not as hot. However, it is mainly added for its complexity of flavor, which is a perfect blend of umami, savory, tangy, and spicy. Since it has a very vibrant, dominant red color, doubanjiang is often added to dishes to add some color. While there are different varieties of doubanjiang, it is normally quite spicy. Miso Paste & Cayenne Pepper Powder & Soy SauceĪs we’ve already mentioned, doubanjiang is a combination of fermented broad beans as the main ingredient, soybeans, and hot chilies that give it that distinctive kick of heat.
