Popular varieties of chilli paste from different parts of Asia

A variety of condiments, including chilli sauce as well as chilli paste, are made with chilli peppers. There are many sweet and mild variants of chilli sauce, but not many hot sauces. Several types of chilli sauce, like Thai sweet chilli sauce, Filipino agre dulce sauce, etc are made with sugar to provide a sweet flavour. Red tomatoes are often used as a base for chilli sauces. Depending on the recipe, chilli sauces can range from thin and watery to thick and viscous.

To most people, the term "chilli paste" connotes a condiment whose primary constituent is chilli pepper. Depending on the food, some herbs and spices are added during cooking, while others are used as a dressing. Some, like the Chinese doubanjiang, are created using powdered fermented beans, while others, like the Korean gochujang, are fermented with whole beans. Even within a single cuisine, different regions often use somewhat varied versions of chilli paste. Hot sauces and pastes have a wide variety of culinary applications. Chipotle paste and sauce come in a wide variety of store-bought brands. Modern Food Products is the most distinguished as well as reliable Chilli Paste supplier in KSA that can fulfil all of your sauces and condiments needs.

Popular varieties of chilli paste from different parts of Asia: East Asia: - China:

In Sichuan cuisine, chilli oil is used as a characteristic flavouring, mostly in cold dishes but also in some spicy ones. To make chilli oil, heating oil is poured into a bowl containing dried chillies; often Sichuan pepper is also added. Oil takes on the flavour and aroma of Chilli after being steeped in hot oil for a few hours. Grinding chillies to a finer consistency enhances their flavour.

Doubanjiang is a dish from Szechuan, a region of China known for its heavy usage of chilli peppers in cooking. It's typically cooked with a paste of broad beans or soybeans and features a healthy dose of chilli pepper. The term "Chilli bean sauce" is commonly used to describe this condiment in the English language.

• Japan:

Ryu (Chilli oil) is synonymous with la jiao you as well as it is commonly used in Japanese cooking.

Yuzukosh, a traditional Japanese fermented paste, consists of yuzu peel, Chilli peppers, as well as salt.

Okinawan soba, for example, is sometimes served with a savoury condiment called Kōrēgūsu, which is created from chillies infused in awamori rice spirit.

Southeast Asia: - Indonesia, Brunei, Singapore, and Malaysia:

Bruneians, Indonesian, and Malaysians all use the term sambal to refer to their beloved chilli-based sauces of varying styles and origins. The Republic of Singapore and the Republic of Sri Lanka. Based on the recipe, most sambals are prepared with stone mortar and pestle. Unfortunately, in modern times, certain sambal brands have been bottled and mass-produced. For its distinct, spicy, but not overly hot flavour, Saus Cabai or Sos Cili relies on a combination of tomato puree, Chilli juice, sugar, salt, and other spices or seasonings. Bird's eye Chilli and its seeds are used in some rurally produced commercial types to boost the sauce's heat (piquancy). Other variations include a sticky consistency similar to ketchup or tomato sauce, and others stick to the rice like garlic and ginger do in chicken rice. If you are looking for the most trustworthy as well as noted Chilli Paste producer in KSA, Modern Food Products is a distinct name you’ll come across in the market.

Chilli sauce used commercially in Indonesia is called "bottled saus cabai." They're often referred to as "bottled sambal" as well. But the bottled chilli sauce (sambal) comes with a uniform gloppy texture just like the tomato sauce, and a very plain spicy flavour, in contrast to the gritty-grained and deeply flavoured traditional sambal. In contrast to authentic sambal, which makes use of shrimp paste, commercial sambal sauce is typically made with red chilli pepper, garlic, and sugar.

• Thailand:

As an alternative to Chilli sauces, raw Chilies are frequently used in Thai cooking. Sauces with a kick of heat are a popular condiment, but they also have culinary applications.

To create Sriracha sauce, a paste of distilled vinegar, chilli peppers, sugar, garlic, as well as salt is combined with a few other ingredients. The Chonburi Province in Eastern Thailand is where it is said to have been first made for use in meals at the city of Si Racha's seafood restaurants, hence the name.

Thai Sweet Chilli sauce is a sort of Chilli sauce that is used as a marinade, a dipping sauce, and in cooking. Thai dishes frequently feature sweet chilli sauce, which is also occasionally utilised in the making of sushi.

Nam phrik, a family of Thai chilli-based spicy sauces, is sometimes made with added sugar. Modern Food Products is a top-ranking and reputed Chilli Paste supplier in KSA.

• Vietnam:

Tương ớt (Vietnamese chilli sauce) is produced using vinegar, sun-ripened chilli peppers, sugar, garlic, as well as salt. It is often utilised in a broad variety of Vietnamese dishes and is hence quite popular.

South Asia: - India:

The Portuguese introduced many types of chilli to South Asia in the sixteenth century through trade. Chillies in all forms—fresh, semi-dried, and dried—are essential ingredients. Nagaland’s Naga Chilli, Himachal Pradesh’s Chamba Chukh, Andhra Pradesh’s Guntur Chilli, as well as Gujarat’s Jwala Chilli are just a few of the many types that are now widely consumed across the subcontinent. However, true hot sauces did not become popular until the last few decades, when peppers like the naga morich as well as bhut jolokia became household names around the world.

• Nepal:

Nun-khursani is a common seasoning in Nepal that is made by grinding chilli peppers like Akabare and salt using a silauto. It goes well as a chutney with roasted maize, oranges, dal bhat, cucumbers, grilled chicken, as well as many other snacks and dishes.

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