Chili sauce and paste

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Chili sauce and paste are condiments made from chili peppers and other ingredients. They are used to add spice and flavor to dishes. These sauces and pastes are popular in many cuisines around the world, including Asian, Latin American, and Caribbean cuisines.

Varieties

There are numerous varieties of chili sauce and paste, each with its unique flavor profile and level of spiciness. Some of the most well-known types include:

• Sriracha: A type of hot sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. It originated in Thailand and is named after the coastal city of Si Racha.
• Sambal: An Indonesian and Malaysian chili paste typically made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, palm sugar, and lime juice.
• Harissa: A North African chili paste made from roasted red peppers, Baklouti pepper, spices and herbs such as garlic paste, coriander seed, saffron, rose, or caraway.
• Gochujang: A Korean fermented chili paste made from chili powder, glutinous rice, fermented soybeans, and salt. It is a staple in Korean cuisine.

Ingredients

The primary ingredient in chili sauce and paste is chili peppers. Other common ingredients include:

• Vinegar
• Garlic
• Sugar
• Salt
• Tomatoes
• Onions
• Spices and herbs

Uses

Chili sauce and paste are versatile condiments used in various ways:

• As a dipping sauce for appetizers and snacks.
• As a marinade for meats and vegetables.
• As an ingredient in soups, stews, and sauces.
• As a topping for dishes such as noodles, rice, and tacos.

Health Benefits

Chili peppers, the main ingredient in chili sauce and paste, contain capsaicin, which has several health benefits:

• Pain relief: Capsaicin is used in topical ointments to relieve pain.
• Weight loss: Capsaicin can boost metabolism and reduce appetite.
• Heart health: Capsaicin may help lower blood pressure and improve heart health.

Related Pages

• Hot sauce
• Pepper sauce
• Chili pepper
• Condiment
• Cuisine