Chili sauce and chili paste are

condiment A condiment is a preparation that is added to food, typically after cooking, to enhance the Flavoring, flavour, to complement the dish or to impart a specific flavor. Such specific flavors generally add sweetness or pungency, or sharp or piquant ...

s prepared with

chili pepper Chili peppers, also spelled chile or chilli ( ), are varieties of fruit#Berries, berry-fruit plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. They are used as a spice to ...

s. Chili sauce may be hot,

sweet Sweetness is a basic taste most commonly perceived when eating foods rich in sugars. Sweet tastes are generally regarded as pleasurable. In addition to sugars like sucrose, many other chemical compounds are sweet, including aldehydes, ketones, ...

or a combination thereof, and may differ from

hot sauce Hot sauce is a type of condiment, seasoning, or salsa (sauce), salsa made from chili peppers and other ingredients. Many commercial varieties of Mass production, mass-produced hot sauce exist. History Humans have used chili peppers and other ho ...

in that many sweet or mild varieties exist, which is typically lacking in hot sauces. Several varieties of chili sauce include

sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose Glucose is a sugar with the Chemical formula#Molecular formula, molecul ...

in their preparation, such as the Thai sweet chili sauce and Filipino '' agre dulce'', which adds sweetness to their flavor profile.'' Handbook of Vegetable Preservation and Processing''
pp. 162–164.''The Asian Grocery Store Demystified'', Linda Bladholm
pp. 58–61. Sometimes, chili sauces are prepared with red

tomato The tomato (, ), ''Solanum lycopersicum'', is a plant whose fruit is an edible Berry (botany), berry that is eaten as a vegetable. The tomato is a member of the nightshade family that includes tobacco, potato, and chili peppers. It originate ...

as primary ingredients. Many chili sauces may have a thicker texture and viscosity than hot sauces. Chili paste usually refers to a product whose main ingredient is chili pepper. Some are used as a cooking ingredient, while others are used to season a dish after preparation. Some are fermented with beans, as in Chinese

doubanjiang Doubanjiang (, International Phonetic Alphabet, IPA: ), also known as douban, toban-djan, broad bean chili sauce, or fermented chili bean paste, is a hot and savory Chinese bean paste made from fermented Vicia faba, broad beans, chili pepper ...

, and some are prepared with powdered fermented beans, as in Korean

gochujang ''Gochujang'' or red chili paste * is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from '' gochugaru'' (red chili powder), glutinous rice, '' meju'' (fermented soybean) powder, ''yeotgireum'' (barley m ...

. There are regional varieties of chili paste and also within the same cuisine. Chili sauces and pastes can be used as

dipping sauce A dip or dipping sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread, dumplings, crackers, chopped raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato ch ...

s, cooking glazes and

marinade Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. This sauce, called the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine), or enzymatic (made with ingredien ...

s. There are many commercial varieties of

mass-produced Mass production, also known as mass production, series production, series manufacture, or continuous production, is the production of substantial amounts of standardized products in a constant flow, including and especially on assembly lines. ...

chili sauce and paste.

Ingredients

Ingredients typically include

purée A purée (or mash) is cooked food, usually vegetables, fruits or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid. Purées of specific foods are often known by specific names, e.g., appl ...

d or chopped

s, vinegar, sugar and salt, that are cooked, which thickens the mixture. Additional ingredients may include, water, garlic, other foodstuffs, corn syrup, spices and seasonings. Some varieties use ripe red puréed

as the primary ingredient.

Varieties

East Asia

China

Chili oil Chili oil is a condiment made from vegetable oil that has been infused with chili peppers. Different types of oil and hot peppers are used, and other components may also be included. It is commonly used in Chinese cuisine, Mexico, Italy, and el ...

is a distinctive Sichuan flavoring found mainly in cold dishes, as well as a few hot dishes. Chili oil is made by pouring hot oil onto a bowl of dried chilies, to which some Sichuan pepper is usually added. After steeping in hot oil for at least a few hours, the oil takes on the taste and fragrance of chili. The finer the chili is ground, the stronger the flavor (regional preferences vary; ground chili is usually used in western China, while whole dried chili is more common in northern China.) Chinese chili sauces usually come as a thick paste, and are used either as a dipping sauce or in stir frying.

Doubanjiang Doubanjiang (, International Phonetic Alphabet, IPA: ), also known as douban, toban-djan, broad bean chili sauce, or fermented chili bean paste, is a hot and savory Chinese bean paste made from fermented Vicia faba, broad beans, chili pepper ...

originates from

Sichuan cuisine Sichuan cuisine or Sichuanese cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine (, Standard Mandarin pronunciation: ) is a style of Chinese cuisine originating from Sichuan province and the neighboring Chongqing munic ...

in which chilis are used liberally. It is made from broad bean or soybean paste, and usually contains a fair amount of chili. It is often referred to in English as "chili bean sauce".

Guilin Guilin (Standard Zhuang: ''Gveilinz''), postal map romanization, formerly romanization of Chinese, romanized as Kweilin, is a prefecture-level city in the northeast of China's Guangxi, Guangxi Zhuang Autonomous Region. It is situated on the we ...

(Kweilin) chili sauce (''Guìlín làjiāojiàng'' 桂林辣椒醬) is made of fresh chili, garlic and fermented soybeans; it also is marketed as soy chili sauce (la jiao jiang and la dou ban jiang are not the same thing, though they look vaguely similar in the jar). ''Duo jiao'' (duò jiāo 剁椒) originates from

Hunan cuisine Hunan cuisine, also known as Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province in China. It is one of the Eight Great Traditions of Chinese cuisine and is well known for its hot and s ...

, which is reputed to be even spicier than Sichuan cuisine. ''Duo'' means chopped, and ''jiao'' means chili. ''Duo jiao'' is made of chopped red chilis pickled in a brine solution, and has a salty and sour pickled taste; it is the key flavoring in the signature Hunan dish ''duòjiāo yútóu'' (剁椒魚頭), fish head steamed with chopped chili. XO sauce is spicy seafood sauce from

Hong Kong Hong Kong)., Legally Hong Kong, China in international treaties and organizations. is a special administrative region of China. With 7.5 million residents in a territory, Hong Kong is the fourth most densely populated region in the wor ...

. It is commonly used in southern Chinese regions like

Guangdong ) means "wide" or "vast", and has been associated with the region since the creation of Guang Prefecture in AD 226. The name "''Guang''" ultimately came from Guangxin ( zh, labels=no, first=t, t= , s=广信), an outpost established in Han dynasty ...

province. Yongfeng chili sauce is a traditional fermented hot sauce. ''You la jiao'' (油辣椒, fried chili in oil) is a

Guizhou ) , image_skyline = , image_caption = , image_map = Guizhou in China (+all claims hatched).svg , mapsize = 275px , map_alt = Map showing the location of Guizhou Province , map_caption = Map s ...

-style chili oil sauce, with fried bits of ground chili and other crispy ingredients. Chili crisp is a similar condiment mainly composed of crunchy soybeans and chili. Lao Gan Ma is a famous maker of both products.

Japan

Rāyu Chili oil is a condiment made from vegetable oil that has been infused with chili peppers. Different types of oil and hot peppers are used, and other components may also be included. It is commonly used in Chinese cuisine, Mexico, Italy, and el ...

'' (chili oil), is the same as ''la jiao you'', and is often used for dishes such as ''

gyoza ''Jiaozi'' or Gyoza (; ) are a type of Chinese dumpling. ''Jiaozi'' typically consist of a ground meat or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. ''Jiaozi'' can be ...

''. '' Yuzu koshō'' is a Japanese fermented paste made from chili peppers,

yuzu Yuzu (''Citrus'' × ''junos'', from Japanese language, Japanese or ; ) is a citrus fruit and plant in the family Rutaceae of China, Chinese origin. Yuzu has been cultivated mainly in East Asia, though it has also recently been grown in New Z ...

peel, and salt.Ono, Tadashi and Salat, Harri
''The Japanese Grill''
Random House, 2011, p. 7 '' Kōrēgūsu'', made of chilis infused in '' awamori'' rice spirit, is a popular condiment to Okinawan dishes such as

Okinawa soba is a type of noodle produced in Okinawa Prefecture, Japan. Okinawa soba is a regional collective trademark of The Okinawa Noodle Manufacturing Co-op. On Okinawa, it is sometimes simply called ''soba'' (or ''suba'' in the Okinawan language), alt ...

. The word "''kōrē''" refers to Korea (

Goguryeo Goguryeo (37 BC – 668 AD) (; ; Old Korean: Guryeo) also later known as Goryeo (; ; Middle Korean: 고ᇢ롕〮, ''kwòwlyéy''), was a Korean kingdom which was located on the northern and central parts of the Korea, Korean Peninsula an ...

Korea

used in

Korean cuisine Korean cuisine is the set of foods and culinary styles which are associated with Korean culture. This cuisine has evolved through centuries of social and political change. Originating from ancient Prehistoric Korea, agricultural and nomad ...

is made by adding ''

gochugaru Korean chili peppers or Korean hot peppers, also known as Korean red, Korean dark green, or Korean long green peppers according to color (ripening stages), are medium-sized chili peppers of the species ''Capsicum annuum''. The chili pepper is lon ...

'' ( Korean chili powder/flakes) to hot oil (usually

sesame oil Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. ...

and/or

vegetable oil Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of edible plants. Like animal fats, vegetable fats are ''mixtures'' of triglycerides. Soybean oil, grape seed oil, and cocoa butter are examples of seed ...

) in the final stage of stir-frying and before adding water, in soup dishes like '' yukgaejang'' and '' sundubu-jjigae''. '' Dadaegi'' is a chili paste made by mixing ground or minced red, and dried red chili peppers (or chili powder/flakes) along with ground or minced garlic, onions, ground black pepper, salt or soy sauce, sugar, meat stock, sesame oil, and toasted sesame seeds. It is added to dishes like ''

naengmyeon ''Naengmyeon'' * (, in South Korea) or ''raengmyŏn'' (, in North Korea) is a noodle dish of North Korean origin which consists of long and thin handmade noodles made from the flour and starch of various ingredients, including most commonly bu ...

'' (cold noodle soup) or '' dwaeji-gukbap'' (pork soup with rice) to add spiciness. ''

Gochujang ''Gochujang'' or red chili paste * is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from '' gochugaru'' (red chili powder), glutinous rice, '' meju'' (fermented soybean) powder, ''yeotgireum'' (barley m ...

'', or red chili paste, * is a savory, sweet, and spicy fermented

made with

chili powder Chili powder (also spelled chile, chilli, or, alternatively, powdered chili) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (in which case it is also sometimes known as chili p ...

glutinous rice flour Domestication syndrome refers to two sets of phenotypic traits that are common to either domesticated plants or domestication of animals, domesticated animals. Domesticated animals tend to be smaller and less aggressive than their wild counterp ...

, ''

meju ''Meju'' () is a brick of dried fermented soybeans. While not consumed on its own, it serves as the basis of several Korean condiments, such as '' doenjang'' (soybean paste), '' ganjang'' (soy sauce), and gochujang (chili paste). ''Meju'' is prod ...

'' (fermented soybean) powder, barley

malt Malt is any cereal grain that has been made to germinate by soaking in water and then stopped from germinating further by drying with hot air, a process known as "malting". Malted grain is used to make beer, whisky, malted milk, malt vinegar, ...

powder, and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process. Traditionally, it has been naturally fermented over years in '' jangdok'' (earthenware) on an elevated stone platform, called '' jangdokdae'', in the

backyard A backyard, or back yard (known in the United Kingdom as a back garden or just garden), is a Yard (land), yard at the back of a house, common in suburban developments in the Western world. It is typically a residential garden located at the ...

. ''

Ssamjang ''Ssamjang'' () is a thick, spicy paste used with food wrapped in a leaf in Korean cuisine. The sauce is made of fermented soy beans ('' doenjang''), red chili paste ('' gochujang''), sesame oil, onion, garlic, green onions, and optionally br ...

'' is a thick, spicy paste eaten with grilled meat, often in ''

ssam ' () are dishes in Korean cuisine where one food is wrapped in another. A common variety is meat such as pork wrapped in a leafy vegetable.Korean barbecue. It is made of ''

doenjang ''Doenjang'' * () or soybean paste is a type of fermented bean paste made entirely of soybean and brine used in Korean cuisine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish. History The earliest soyb ...

'' (soybean paste), ''

'' (chili paste),

, onion, garlic, green onions, and optionally sugar.

Southeast Asia

Laos

Jaew bong is a sweet and spicy Laotian chili paste.

Brunei, Indonesia, Malaysia and Singapore

Sambal is a generic term for many varieties of chili-based sauces popular in

Brunei Brunei, officially Brunei Darussalam, is a country in Southeast Asia, situated on the northern coast of the island of Borneo. Apart from its coastline on the South China Sea, it is completely surrounded by the Malaysian state of Sarawak, with ...

Indonesia Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania, between the Indian Ocean, Indian and Pacific Ocean, Pacific oceans. Comprising over List of islands of Indonesia, 17,000 islands, including Sumatra, ...

Malaysia Malaysia is a country in Southeast Asia. Featuring the Tanjung Piai, southernmost point of continental Eurasia, it is a federation, federal constitutional monarchy consisting of States and federal territories of Malaysia, 13 states and thre ...

Singapore Singapore, officially the Republic of Singapore, is an island country and city-state in Southeast Asia. The country's territory comprises one main island, 63 satellite islands and islets, and one outlying islet. It is about one degree ...

and

Sri Lanka Sri Lanka, officially the Democratic Socialist Republic of Sri Lanka, also known historically as Ceylon, is an island country in South Asia. It lies in the Indian Ocean, southwest of the Bay of Bengal, separated from the Indian subcontinent, ...

. Most of sambals are traditionally made using stone pestle and mortar, according to each recipe. Nevertheless, there are some bottled mass-produced sambal brands today. ''Saus Cabai'' (Indonesia) or ''Sos Cili'' (Malaysia and Brunei), a category of its own, uses tomato puree, chili juice, sugar, salt and some other spices or seasonings to give the spicy, but not too hot, taste. Some countryside commercial varieties use

bird's eye chili Bird's eye chili or Thai chili ( owing to its shape) is a chili pepper variety (botany), variety from the species ''Capsicum annuum'' that is native to Mexico. Cultivated across Southeast Asia, it is used extensively in many Asian cuisines. It m ...

(''cili padi'', ''cabai rawit'' or ''burung'') together with its seeds to raise the level of heat (piquancy) of the sauce. Variants include the typical concoctions with ginger and garlic (for chicken rice) and variants that are made into gummy consistency as with ketchup/tomato sauce. In

, the bottled commercially available chili sauce is known as bottled ''saus cabai''. They are also commonly known as bottled '' sambal''. However, unlike the coarse textured and richly flavored traditional ''sambal'', this bottled ''sambal'' or chili sauce has an even gloppy texture similar to those of tomato sauce, and rather simple hot flavor. Unlike traditional ''sambal'', enrichened with

shrimp paste Shrimp paste or prawn sauce is a Fermentation, fermented condiment commonly used in Southeast Asian cuisine, Southeast Asian and Coastal Chinese cuisines. It is primarily made from finely crushed Shrimp and prawn as food, shrimp or krill mixed ...

, the commercial sambal sauce usually uses finely blended red chili pepper and garlic, and sometimes a little bit of sugar, without any addition of shrimp paste.

Philippines

The generic term for dipping sauces in the

Philippines The Philippines, officially the Republic of the Philippines, is an Archipelagic state, archipelagic country in Southeast Asia. Located in the western Pacific Ocean, it consists of List of islands of the Philippines, 7,641 islands, with a tot ...

is ''sawsawan'', which may or may not include chilis. Unlike sauces in other Southeast Asian regions, most ''sawsawan'' are not prepared beforehand, but has to be assembled on the table according to the preferences of the diner. As such, chilis are usually optional. However, there are also native sauces and pastes which utilize chilis as main ingredients. The most common is the traditional Filipino sweet and sour sauce known as '' agre dulce'' (or ''agri dulci'') which is made from

cornstarch Cornflour, cornstarch, maize starch, or corn starch (American English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken s ...

, salt, sugar,

labuyo chili ''Siling labuyo'' is a small chili pepper cultivar that developed in the Philippines after the Columbian Exchange. It belongs to the species ''Capsicum frutescens'' and is characterized by triangular fruits that grow pointing upwards. The fruit ...

s, and tomato or

banana ketchup Banana ketchup, also known as banana sauce (in export markets), is a Philippine fruit ketchup condiment made from banana, sugar, vinegar, and spices. Its natural color is brownish-yellow but it is often dyed red to resemble tomato ketchup. ...

. It is the traditional dipping sauces of fried dishes like ''

lumpia ''Lumpia'' are various types of spring rolls commonly found in Indonesian cuisine, Indonesian and Filipino cuisine, Filipino cuisines. Lumpia are made of thin paper-like or crêpe-like pastry skin called "lumpia wrapper" enveloping savory or ...

'' or '' okoy''. A similar sauce used for fried street food appetizers is known simply as "manong's sauce" or "fishball sauce". It is named after ''manong'', a term of respect used for an older man in Tagalog and the most common way of addressing street food vendors. It is made with flour or cornstarch, sugar, soy sauce, garlic, labuyo chilis, ground pepper, and '' muscovado'' or

brown sugar Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content or produced by t ...

. Lime or lemon-flavored carbonated

soft drink A soft drink (see #Terminology, § Terminology for other names) is a class of non-alcoholic drink, usually (but not necessarily) Carbonated water, carbonated, and typically including added Sweetness, sweetener. Flavors used to be Natural flav ...

s may also be used. Another spicy condiment used for street food is the "siomai sauce" or "chili garlic sauce". It is usually eaten with Philippine '' siomai''. It uses minced labuyo chilis, garlic, and powdered dried shrimp or finely minced meat simmered in water and then oil. It takes on a flavor similar to Chinese

chili oil Chili oil is a condiment made from vegetable oil that has been infused with chili peppers. Different types of oil and hot peppers are used, and other components may also be included. It is commonly used in Chinese cuisine, Mexico, Italy, and el ...

infused dim sum sauces, which is its ultimate origin. It is typically spritzed with calamansi before eating. Among the

Maranao people The Maranao people (Maranao language, Maranao: ''Bangsa'' ''Mëranaw''; Filipino language, Filipino: ''mga'' ''Maranaw''), also spelled Meranaw, Maranaw, and Mëranaw, is a predominantly Muslim Filipino people, Filipino ethnic groups of the ...

, another notable condiment is the ''

palapa Palapa is a series of communications satellites owned by Indosat, an Indonesian telecommunications company (formerly by Telkom Indonesia, Perumtel and then by PT Satelit Palapa Indonesia/Satelindo). The first satellite was launched in July 197 ...

'', a very spicy condiment made from '' sakurab'' (native scallions), ginger,

turmeric Turmeric (), or ''Curcuma longa'' (), is a flowering plant in the ginger family Zingiberaceae. It is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between and high ...

, and labuyo chilis. It is an ubiquitous accompaniment to Maranao meals.

Thailand

Thais put raw chilies on a very wide variety of food, in lieu of chili sauces. Chili sauces are eaten as condiments but they can also be used as an ingredient. ''

Nam phrik ''Nam phrik'' (, ) is a type of Thailand, Thai Spice, spicy chili sauce typical of Thai cuisine. Usual ingredients for ''nam phrik'' type sauces are fresh or dry chilies, garlic, shallots, Lime (fruit), lime juice and often some kind of Fish past ...

'' is the generic name for a Thai chili dip or paste. A Thai cookbook from 1974 lists over 100 different recipes. ''Nam phrik phao'' (roasted chili paste), ''nam phrik num'' (pounded grilled green chili paste) and ''nam phrik kapi'' (chili paste made with fermented

) are some of the more well-known varieties. Many Thai dipping sauces (''

nam chim ''Nam chim'' or ''nam jim'' (, ) is Thai for " dipping sauce". It can refer to a wide variety of dipping sauces in Thai cuisine, with many of them a combination of salty, sweet, spicy and sour. ''Nam chim'' tend to be more watery in consistency ...

'') contain chili peppers. ''Nam chim chaeo'' uses ground dried chili peppers to achieve its spiciness. Available worldwide is ''nam chim kai'', also known as "chili sauce for chicken" or "Thai sweet chili sauce". ''Phrik nam pla'' is

fish sauce Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, L ...

(''nam pla'') with chopped raw chilies, lime juice and sometimes garlic. Sriracha sauce is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. It is named after the coastal city of Si Racha, in the Chonburi Province of Eastern Thailand, where it was possibly first produced for dishes served at local seafood restaurants. A type of chili sauce is Thai sweet chili sauce,HOT! - Make Your Own Sauce! - Justin Thyme
p. 36.''Thai Cooking: A Step-by-Step Guide to Authentic Dishes Made Easy'', Darlene Anne Schmidt
p. 18. which is used as a dipping sauce, a marinade, and for cooking, such as in stir fried dishes. The company Mae Ploy is a major manufacturer of Thai sweet chili sauce. Most major supermarket chain stores in North America carry Thai sweet chili sauce. Sweet chili sauce is used in

Thai cuisine Thai cuisine (, , ) is the national cuisine of Thailand. Thai cooking places emphasis on lightly prepared dishes with aromatics and spicy heat. The Australian chef David Thompson (chef), David Thompson, an expert on Thai food, observes that ...

, and is also sometimes used in the preparation of

sushi is a traditional Japanese dish made with , typically seasoned with sugar and salt, and combined with a variety of , such as seafood, vegetables, or meat: raw seafood is the most common, although some may be cooked. While sushi comes in n ...

. Some versions of ''

'', a range of chili-based, hot sauces typical of

, are sweetened with sugar.

Vietnam

Vietnamese ''tương ớt'' (chili sauce) is made from sun-ripened chili peppers, vinegar, garlic, sugar and salt. It is very popular in Vietnamese cuisine, often used in a wide variety of foods.

South Asia

Chili (Hindi: mirch), fresh, semi-dried or dried, is a crucial ingredient throughout

South Asia South Asia is the southern Subregion#Asia, subregion of Asia that is defined in both geographical and Ethnicity, ethnic-Culture, cultural terms. South Asia, with a population of 2.04 billion, contains a quarter (25%) of the world's populatio ...

, with multiple strains having arrived through Portuguese trade from the sixteenth century. Many varieties are now popular in different parts of the sub-continent such as Naga Chilli from

Nagaland Nagaland () is a States and union territories of India, state in the northeast India, north-eastern region of India. It is bordered by the Indian states of Arunachal Pradesh to the north, Assam to the west, Manipur to the south, and the Naga Sel ...

, Chamba Chukh from

Himachal Pradesh Himachal Pradesh (; Sanskrit: ''himācāl prādes;'' "Snow-laden Mountain Province") is a States and union territories of India, state in the northern part of India. Situated in the Western Himalayas, it is one of the thirteen Indian Himalayan ...

, Guntur Chilli from

Andhra Pradesh Andhra Pradesh (ISO 15919, ISO: , , AP) is a States and union territories of India, state on the East Coast of India, east coast of southern India. It is the List of states and union territories of India by area, seventh-largest state and th ...

, Jwala Chilli from

Gujarat Gujarat () is a States of India, state along the Western India, western coast of India. Its coastline of about is the longest in the country, most of which lies on the Kathiawar peninsula. Gujarat is the List of states and union territories ...

among others. Hot sauces proper, however, were not common until recent decades, as varieties such as

bhut jolokia The ghost pepper, also known as ''bhut jolokia'' ( or 'Ghost pepper' in Assamese language, Assamese), is an interspecific hybrid chili pepper cultivated in Northeast India. It is a hybrid of ''Capsicum chinense'' and ''Capsicum frutescens''. In ...

and naga morich attained global fame. In Nepal, Nun-khursani is a popular condiment made with salt and chilli peppers like Akabare on a grinding stone called a . This is often used as a

chutney A chutney () is a spread typically associated with cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt, or curd, cucumber, spicy coconut, spicy onion ...

and can be eaten with many meals and snacks like dal bhat, roasted corn, grilled chicken, cucumbers, oranges, and more. Chilli Chutney is an Indian chilli pepper condiment with spices and herbs.

Middle East and
North Africa North Africa (sometimes Northern Africa) is a region encompassing the northern portion of the African continent. There is no singularly accepted scope for the region. However, it is sometimes defined as stretching from the Atlantic shores of t ...

Levant and Arabia

Shatta (

Arabic Arabic (, , or , ) is a Central Semitic languages, Central Semitic language of the Afroasiatic languages, Afroasiatic language family spoken primarily in the Arab world. The International Organization for Standardization (ISO) assigns lang ...

: شطة ''shaṭṭah'') is a popular hot sauce made from wholly grounded fresh chili peppers by mixing them with oil (usually

olive The olive, botanical name ''Olea europaea'' ("European olive"), is a species of Subtropics, subtropical evergreen tree in the Family (biology), family Oleaceae. Originating in Anatolia, Asia Minor, it is abundant throughout the Mediterranean ...

). Vinegar, garlic, or other spices are commonly added. There are two varieties of Shatta: green and red. The red variety is made with tomatoes. It is made from

piri piri Piri piri ( ), often hyphenated or as one word, and with variant spellings peri-peri () or pili pili, is a cultivar of ''Capsicum frutescens'' from the malagueta pepper. It was originally produced by Portuguese explorers in Portugal's form ...

, or similarly hot peppers. The degree of hotness varies according to the type of chili used and preference of the maker (homemade Shatta is usually hotter than commercial brands). Commonly used in

falafel Falafel (; , ) is a deep-fried ball or patty-shaped fritter of Egyptian origin that features in Middle Eastern cuisine, particularly Levantine cuisines. It is made from ground fava beans, chickpeas, or both, and mixed with herbs and spic ...

sandwiches,

hummus Hummus (, ; , , also spelled hommus or houmous), (full name: Hummus Bi Tahini) is a Levantine cuisine, Levantine Dip (food), dip, spread (food), spread, or savory Dish (food), dish made from cooked, mashed chickpeas blended with tahini, le ...

dishes, or as a condiment. Muhammara ( ''muḥammarah'') is a hot pepper dip made from

Aleppo pepper The Aleppo pepper (, ALA-LC: ''fulful Ḥalabī''; ) is a moderately spicy variety of ''Capsicum annuum'' used as a spice, particularly in Turkish, Middle Eastern and Mediterranean cuisine. Also known as the Halaby pepper, its pods are ripened ...

, ground walnuts, dried bread, and olive oil. Other spices and flavorings may be added. It is served as a dip or spread for bread or as a sauce for fish and meat. The dish is also known in Turkey, where it may be called ''acuka''.

Maghreb

Harissa is a popular hot sauce used in Tunisia and elsewhere in the Maghreb (especially Algeria and Libya). It is usually made from ground red birdseye chili peppers with olive oil, garlic, cumin and coriander although caraway is sometimes used instead of cumin and recipes vary. The sauce is of a dark red grainy texture. It is sometimes spread on bread rolls but also used as a condiment with a variety of meals. Tunisian Harissa is much hotter than that found in neighboring countries. Cap Bon is a popular brand of Harissa. Harissa is often sold in tin cans. Harissa is also popular in Israeli cuisine, Israel, on account of immigration of Maghrebi Jews.

Turkey

Biber salçası is a Turkish red pepper paste.

Yemen

Sahawiq is produced by grinding fresh peppers with garlic, coriander, and sometimes other ingredients. It is popular both in Yemen and in Israel, where it was brought by Yemenite Jews, and where it is called סחוג ''s'khug''.

Africa

Ghana

Shito is a Ghanaian chili sauce.

Malawi

Nali Sauce is a style of piri piri chili sauce.

Somalia

Shigni is a Somali chili sauce or

, made from

s, onion, garlic,

, lemon juice, cilantro and so on.

South Africa

Peri Peri sauce is a style of

chili sauce used by Nando's Chicken fast food restaurants.

Tunisia

Harissa is a chili paste based on roasted red peppers and olive oil, seasoned with garlic, coriander seed and other herbs.

Europe

Ajika, Adjika Mingrelian and Adjika Abkhazian (Georgia)

Hungary

''Erős Pista'' (lit. "Strong Steve") and ''Piros Arany'' (lit. "Red Gold") hot pepper paste, both made from minced hot paprika (Capsicum annuum L.); paprika is commonly grown in Hungary and both hot and mild paprika are in common usage there.

Portugal

''Piri piri'' is the popular chili sauce; the term "''piri piri''" came to English through the Portuguese language through contact with Portuguese Mozambique.

Oceania

New Zealand

Many influences reflecting the increasingly diverse ethnicity of its population. Common styles available in supermarkets are: * Sweet chili sauce – a Thai cuisine, Thai style sweet dipping sauce (debatable as to whether this can be called a hot sauce). * Hot sauces based on North and Latin American types (Tabasco, Huffman, Kaitaia Fire are most commonly available but Mexican and Peruvian branded sauces may also be found). * Malaysian chili sauces with Indian influence. * ''Peri Peri'' sauce is a Portuguese cuisine, Portuguese style ''piri piri'' sauce that is also common in South Africa. * Chinese style sauces such as black bean and chili.

Pacific Islands

The Pacific Islands are influenced by Asian and European cuisines. Hot chili sauce is a thick Chinese cuisine, Chinese style sauce. Sweet chili sauce is a Thai cuisine, Thai style sweet dipping sauce. Peri Peri sauce is a Portuguese cuisine, Portuguese style ''piri piri'' sauce.

Americas

Andes

Ají (sauce), Ají is a spicy sauce that often contains tomatoes, cilantro (coriander), ají pepper, onions, and water. It is prepared in Andean countries such as Bolivia, Colombia, and Peru. Peru and Bolivian medium hot, frutal rocoto sauces are popular.

Caribbean

Hot sauces are used extensively in the Caribbean.

Mexico

Mexican chili sauces are known as Salsa (food), salsa (literally "sauce").

United States

Pepper jelly is made in the United States.

Ingredients

Varieties