Chilli Sauces and Pastes

Chilli sauces and pastes are condiments made from a variety of hot peppers, offering a spectrum of heat levels and distinctive flavours. Chilli sauces are widely used across Asian cuisine and bring an irresistible kick to your favourite recipes.

There are many chilli sauces from Asia, each offering a unique combination of spiciness and flavours. Identifying the most popular and acclaimed chilli sauces will always spark a heated debate, however, here are some of our favourites:

Sriracha: Originating from Thailand, Sriracha is a hot sauce made from a blend of chilli peppers, vinegar, garlic, sugar, and salt. It is most commonly used as a dipping sauce, marinade, and cooking sauce.

Gochujang: A savoury, sweet, and spicy condiment from Korea, made from Korean red chilli peppers and is the secret behind most spicy Korean dishes.

Sambal: An Asian hot sauce popular in Indonesia, Malaysia and Singapore, primarily made from chillies with a combination of herbs and aromatics such as onion and garlic. Great for squid and prawn dishes, Malaysian nasi lemak, as well as curry laksa.

Chilli bean sauce: A condiment in Chinese cuisine, particularly Sichuan, this sauce is made from fermented soybeans, broad beans, and hot chilli peppers.

Sweet chilli sauce: Also known as Thai sweet chilli sauce or simply sweet and sour sauce, this is a popular condiment in Thai, Malaysian, and even Western cuisines. It's commonly used as a dipping sauce for dishes like spring rolls and chicken.

Yuzukosho: A hot Japanese condiment made from chilli peppers, yuzu peel, and salt, which is then allowed to ferment. It's most commonly used in Japanese cuisine, notably for flavouring soups or sashimi.

Chilli sauces and pastes are versatile and can be used in many ways:

• Marinades: Add them to marinades for meats, tofu, or vegetables to infuse spicy flavour.
• Stir-fries: Mix them into stir-fry dishes for an extra layer of heat.
• Dipping sauces: Use chilli sauces as a dip for spring rolls, dumplings, or grilled meats.
• Condiments: Drizzle over noodles, rice bowls, or soups to enhance the overall taste.

The spice levels of chilli sauces vary depending on the type and brand. Some sauces, like sweet chilli sauce, are milder, while others, like gochujang and Sriracha, offer a medium level of heat. Sambal and chilli bean sauce can be quite spicy. Always start with a small amount if you're unsure of the spice level.

Once opened, chilli sauces and pastes should be stored in the refrigerator to maintain freshness. Unopened bottles can be stored in a cool, dry place, away from direct sunlight.

Yes, combining different chilli sauces can create complex and layered flavours. For example, mixing Sriracha with sweet chilli sauce can balance heat with sweetness. Experiment with combinations to find your preferred taste.