Dried shrimp. The use of these dried medium or small sized crustaceans can be compared to the use of glutamat nuts or the fish flavor.

In both Africa and many Asian countries, dried and sometimes smoked shrimp are added whole or powdered to gravies, dips and soups to give the flavor of the sea.

Today even in the countries of origin this kind of ingredients is giving way to aromatic preparations produced by industries.

Thais consume a variety in paste , with a very intense smell, ready for use, called blachan or kapi, the Filipino bagoong alamang.