Bisnisrakyat.id- Fermented shrimp paste is one of the most distinctive condiments in Southeast Asian cuisine — not just for its intense flavor, but also for its unmistakably strong aroma. For some, the smell is off-putting at first; for others, it’s a sign of deep umami goodness about to elevate a dish. But why does fermented shrimp paste smell so strong? Here are three scientifically and culturally grounded reasons behind its powerful scent.
Read More : Top 3 Health and Culinary Benefits of Fermented Shrimp Paste You Need to Know
The main reason for the strong odor lies in the natural fermentation process. Shrimp or small fish are mixed with salt and left to ferment for weeks or even months. During this time, proteins break down into amino acids and other organic compounds through the action of enzymes and microbes.
One of the by-products of this process is sulfur-containing compounds, particularly hydrogen sulfide and dimethyl sulfide. These are the same compounds responsible for the smell of rotten eggs or overcooked cabbage. While unpleasant on their own, in small amounts they contribute to the deep, savory umami flavor of the paste — but also create the unmistakable pungent aroma.
Unlike other condiments, fermented shrimp paste is made almost entirely from crushed seafood. There are no fillers or dilution — it’s a concentrated mass of shrimp or fish, preserved and aged. When seafood is broken down through fermentation, the result is a highly potent mix of marine aromas intensified by time.
Read More : 3 The Hidden Risks of Eating Too Much Fermented Shrimp Paste
This concentration means that even a small amount of paste releases a noticeable smell. Heating it during cooking amplifies the odor even further as volatile compounds are released into the air.
Many traditional food products are made without artificial preservatives or deodorizing agents, which means the aroma remains raw and unmasked. Unlike processed sauces or seasonings that may use masking agents to reduce odor, fermented shrimp paste retains its natural character — including its smell.
This is especially true for homemade or artisanal versions, which are often sun-dried and fermented in open air. These traditional methods enhance flavor and authenticity but also preserve the strong scent that defines the ingredient.
Read More : Tracing the Origins of Indonesia’s Beloved Fermented Shrimp Paste
Fermented shrimp paste’s powerful smell is a result of natural fermentation, concentrated seafood content, and traditional preparation methods. While the odor might be intense for first-timers, it signals a depth of flavor that has made it a staple in Southeast Asian kitchens for generations. Embracing the aroma is the first step to unlocking the rich, umami-packed experience it offers in your cooking.