Immerse yourself in a world of fiery flavours with our handpicked range of Asian chilli sauces and pastes. Choose from an exciting range including Japanese and Chinese chilli oils, chilli jams, Sriracha, and Korean gochujang. We're confident you will find your perfect balance of heat and tantalising taste as these condiments will enable you to transform your dishes into culinary masterpieces.
What are chilli sauces?
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.
What are the most popular Asian chilli sauces?
There are many chilli sauces from Asia, each offering a unique combination of spiciness and flavours. Identifying the most popular and acclaimed chili 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 chili 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 chili 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.
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