Moroccan Blog

Standing in the pantry aisle, you will see tomato paste labeled "double concentrated" and "triple concentrated" and wonder whether it matters. It does, a little. The difference comes down to how much water has been cooked out of the tomatoes, and that changes how much paste you should put in the pot.

What "Concentrated" Means

Tomato paste is made by cooking tomatoes down and straining out skins and seeds. The more water that is removed, the thicker and more intense the paste becomes. "Double" and "triple" are the labels brands use for how far that reduction goes. As a rule of thumb, double concentrated paste is often around 28–30% tomato solids, while triple concentrated is usually 36% or more. Exact figures vary by brand, so check the label of the jar or tube you buy.

Double vs Triple Concentrated: Side by Side

• Flavor: Both taste of cooked tomato. Triple is deeper and a little sweeter because it is more reduced.
• Texture: Triple is thicker and stiffer. Double is easier to spoon and stir in.
• How much to use: You need less triple concentrated paste for the same flavor.
• Packaging: Triple concentrated paste is usually sold in tubes. Double concentrated is common in jars and cans.

How to Swap One for the Other

If a recipe calls for double concentrated and you only have triple, start with about two-thirds of the amount and add a splash of water, then taste. Going the other way, use a little more double concentrated paste than the recipe asks for. These are rules of thumb, not exact conversions, so adjust to taste as the dish cooks.

Which One Should You Use?

• Tagines, harira and stews: Double concentrated is a good fit. It dissolves easily into the broth and gives color and body without making the sauce heavy.
• Pasta sauces and pizza bases: Either works. Triple gives a thicker base, double gives you more room to adjust.
• Braises and slow-cooked dishes: Fry a spoonful in oil for a minute before adding liquid. This deepens the flavor with either type.
• Shakshuka and chili: Double concentrated is easier to measure by the spoonful for these quick dishes.

A Moroccan Pantry Option

For everyday Moroccan cooking, a double concentrated paste in a jar is practical, because you can scoop out what you need and reseal it. The Aicha Double Concentrated Tomato Paste in 720ml glass jars (pack of 6) is made for exactly that kind of cooking, from tagines to pasta sauce, and the glass jars keep it fresh between uses. Its listing states there are no artificial colors or preservatives.

Storing Leftover Paste

Once opened, keep paste in the refrigerator in a clean glass jar and cover the surface with a thin layer of olive oil to slow spoilage. You can also freeze leftover paste in tablespoon-sized portions and drop them straight into the pot.

The Short Answer

Triple concentrated is stronger, so you use less. Double concentrated is easier to measure and stir into stews. Both make good food. Pick the one that matches how you cook, and adjust the amount rather than the recipe.

Looking for more pantry staples for Moroccan cooking? Browse the Aicha collection.