Skhug

Skhug (also spelled Schug, Zhug or S'hug) is a hot sauce originating from Yemen. It is now a staple of Yemeni cuisine, as well as being widely used in Israeli cuisine due to the large Yemeni Jewish community in Israel. Skhug is made from fresh hot peppers seasoned with coriander, garlic, salt, black cumin and various spices.

History

Skhug has its roots in Yemen, where it is a traditional condiment often used to flavor dishes. The sauce was brought to Israel by Yemeni Jews, who began immigrating to the country in the late 1940s and early 1950s. Today, it is a common condiment in many Israeli households and restaurants.

Varieties

There are three main types of skhug: Skhug Adom (red skhug), Skhug Yarok (green skhug), and Skhug Chum (brown skhug). Skhug Adom is made with red peppers, Skhug Yarok is made with green peppers, and Skhug Chum is made with brown peppers. Each variety has a distinct flavor profile and heat level.

Preparation

The preparation of skhug involves grinding the peppers and then mixing them with the other ingredients. The mixture is then typically left to sit for at least a few hours to allow the flavors to meld together. Some recipes call for the addition of olive oil or lemon juice to the mixture.

Usage

Skhug is often used as a condiment for falafel, shawarma, and other Middle Eastern dishes. It can also be used as a marinade for meat or fish, or as a spicy addition to soups and stews.

Health Benefits

Skhug is rich in vitamin C due to the high content of fresh peppers. It also contains antioxidants from the various spices used in its preparation.

See Also

• List of hot sauces
• Middle Eastern cuisine
• Yemeni cuisine
• Israeli cuisine