Anniversary Spice - Nam Prik

Nam Prik, a hot and fruity wok seasoning for our 25th anniversary

Nam Prik is our dry blend inspired by the Thai original, and it brings you pungent heat, fruity sweetness and roasted depth in a single move. We compose and fill it in our manufactory in Klingenberg am Main, as a spice made for our 25th anniversary. The profile: roasted garlic and onion sweetness on the opening, fruity mango and lime in the middle, clear chilli heat with a smoky paprika note on the finish. A seasoning for anyone who likes heat, but not only heat.

An old idea, thought through again

The story of our Nam Prik goes back to the Altes Rentamt. It was there that the cook Nu brought the Thai seasoning idea into Ingo Holland's kitchen. Inspired by it, Ingo developed his own Nam Prik paste. In the restaurant it came to the table with bread, butter and salt, and it became the base for creations of his own such as the much-loved Nam Prik scrolls. Later the paste found its way into the range of Altes Gewürzamt as well.

It has not been available for many years. The requests for it never stopped. So for our 25th anniversary we picked the idea up once more: our development team took its cue from the Nam Prik of those days and made something new out of it, a savoury dry blend with a recipe of its own.

Not a reissue. A memory of back then, reinterpreted for today.

How to use it

Scatter it over wok dishes with beef, chicken or vegetables, stir it into marinades for poultry and fish, or build sauces and dips with it. It works fried in as well as sprinkled over the finished plate: fried in, the roasted notes and garlic step forward, added late the lime and mango stay fresher.

Important: the blend already contains roasted components that darken quickly in high heat. Add it towards the end of cooking, or scatter it over the finished dish.

Wok vegetables with Nam Prik in 5 steps

1. Cut 500 g of mixed vegetables such as pepper, carrot, sugar snap peas and spring onion into narrow strips.
2. Heat the wok hard, add two tablespoons of neutral oil and stir-fry the vegetables for two to three minutes.
3. Deglaze with three tablespoons of water and let it draw briefly.
4. Take the wok off the heat and fold in two heaped teaspoons of Nam Prik dry blend.
5. Scatter with black sesame seed and serve with rice.

What is in it?

The backbone is roasted garlic, by far the largest share of the blend. Alongside it sit mango powder and fried onions for fruit and sweetness, black fermented garlic for dark, almost balsamic depth, lime granules for acidity, plus red chilli and smoked paprika for heat and smoke. You will find the complete ingredient list on the tin and in the ingredients field.

Properties

• Spice preparation inspired by the Thai original
• Hot and fruity with roasted notes, lime acidity and a smoky paprika edge
• Ready to sprinkle, straight from the tin
• Made and filled in our manufactory in Klingenberg am Main
• No flavour enhancers

What goes with it?

Black fermented garlic is already in the blend and deepens it further if you add it separately. Bird's Eye chilli pushes the heat up when you want it properly Thai. Togarashi is the Japanese alternative in the same place, black sesame seed adds bite and nuttiness on top, and freeze-dried garlic reinforces the base. To browse, see our spice blends.

Frequently asked questions

What is Nam Prik?
In Thailand, Nam Prik is the umbrella term for pungent chilli preparations served as a seasoning and dip with rice, vegetables, meat and fish. Our version is a dry spice preparation rather than a wet paste, so it stays sprinklable and keeps for a long time. The character is the same: hot, fruity, roasted.

Why is Nam Prik only back now?
Because the original Nam Prik paste has not existed for many years, while the requests for it never stopped. For the 25th anniversary our development team picked the idea up again and turned it into a dry blend of its own. It is deliberately not a reissue of the old paste but a new recipe in its spirit.

What does the Nam Prik blend go with?
It goes with meat, poultry, fish and vegetables, and works especially well in wok dishes. It is also a strong base for sauces, dips and marinades. Sprinkle it over rice, noodles or fried eggs if you like.

What is the difference between Nam Prik and Togarashi?
Nam Prik is Thai in character and lives on roasted garlic, mango and lime, while Togarashi is Japanese and lives on chilli, sesame and citrus peel. Nam Prik is fruitier and sweeter, Togarashi is cleaner and nuttier. Both are table seasonings you add to the finished dish.

How should I store the blend?
Dry, dark and in a tightly closed tin. Moisture is the biggest enemy of the roasted components, so never go in with a damp spoon. That way the heat and the fruit stay intact for the whole shelf life.