A puree is cooked food, usually vegetables, fruits or legumes, that has been ground, pressed or blended to the consistency of a creamy paste or liquid. Purees of specific foods are often known by specific names, e.g., apple sauce or hummus. Purees are generally cooked, either before or after grinding, in order to improve flavour and texture, remove toxic substances, and/or reduce their water content. Purees are commonly used in cooking as a base for soups, sauces, or as baby food. Common purees include apples, plums, and other fruits smashed or mashed for their juice content.

A paste is a thick, smooth mixture made by grinding or blending ingredients until they get dense. Pastes are often used in cooking and baking as a base or thickening agent in sauces, marinades, or fillings. Common examples include tomato paste, curry paste, and nut butters.

Unlike a puree, which is generally smooth and more liquid, a paste usually has a thicker and denser texture, often holding its shape more firmly.

Pastes and purees can be shipped in both compact and stable HydroCube. There are multiple factors such as mode of transportation, type of equipment, weight limits in deciding on the optimal type. Please contact us to determine which type would suit your project better.