A paste is cooking is a very finely pulverized or ground moist food preparation.
It can be made from a single item, such as fruit, some meat pastes and some nut purées are.
Or, it can be a mixture of ingredients, such as a curry paste.
Marzipan and tahini are pastes.
Meat pastes are also called Potted Meats. Fish and meat pastes were very popular in the Victorian era as an afternoon tea dish. They were often packed in decorative, collectable ceramic pots.
Wheatpaste is a flour glue made from flour and water. Other starches can be used instead of wheat flour.
In the Hidalgo region of Mexico, a “paste” (“el paste / los pastes”) is a small pastry, savoury or sweet.
In “100 years of California Cooking” (1949), Martha Lee, the author, classifies pasta and noodle recipes under “pastes.”
In much older English, paste was used as another word for “dough.”