Cooking Paste is a semi-liquid colloidal suspension, emulsion, or aggregation that is either consumed directly as a spread or utilised in the preparation of food. This is frequently turned into a preserve for future use, is frequently quite spicy or aromatic, and is frequently prepared well in advance of its actual use. Cooking Paste must be cooked in hot oil when used because the spices are added raw. As with making a curry from scratch, this allows the liquid foundation and the major ingredients to be added.