Satsivi slightly tart, as sweeteners are not usually used by Georgians in their cooking. "Satsivi" () is a Georgian dish made of walnuts sauce and served cold, either as a dipping sauce for boiled or fried turkey or chiken. Traditionally, satsivi is made of walnuts, water, garlic, a combination of dried herbs, vinegar, cayenne pepper, and salt to taste. In this way, satsivi in the Caucasus is similar to the nut and/or legume-based paste sauces to the south, such as the hummus (which often contains garlic, lemon juice as a souring agent, and tahini, or sesame butter/paste) varieties found in Syrian,
Shrimp paste raw), and rujak (Indonesian style hot and spicy fruit salad). On the island of Lombok, Indonesia, a more savory and sweet shrimp paste called "lengkare" is made. "Bagoong alamang", simply bagoong, or "Ginamos" (in Western Visayas) is Filipino for shrimp paste, made from the same "Acetes" shrimp as in Indonesian and Malaysian variants (known in Filipino/Tagalog as "alamang") and is commonly eaten as a topping on green mangoes or used as a major cooking ingredient. Bagoong paste varies in appearance, flavor, and spiciness depending on the type. Pink and salty bagoong alamang is marketed as "fresh", and is essentially the