Many Tex-Mex, Cajun and Asian recipes contain chillies in some proportions to add from just a little kick to a beer swilling, throat ripping heat.
Thai style sweet chilli sauce or just sweet chilli sauce is a very popular condiment now found across Europe, Australia, Malaysia and America. In Thailand, the sauce is called ‘ nam chim kai ‘ which literally translates as dipping sauce for chicken.
Sichuan pepper is not like any of its namesakes, the smell and taste are unique. It has a citrus aroma, in fact, it is a member of the citrus family and creates a mild pleasant numbness in the mouth.
Doubanjiang or douban is a salty spicy paste made from fermented broad beans, soya beans and rice and red chillies. It is known as ‘ the soul of Sichuan cuisine’
Tofu or bean curd is made from soy milk. In a process similar to making cheese it is first made into curds which are pressed into blocks.
Douchi ( 豆豉 ) are semi-dried fermented and salted black soybeans used in Chinese cooking. The finished taste is both sweet and salty so the beans are used sparingly as a flavouring to dishes.
Kaffir lime leaves are often used in Thai, Indonesian, Indian and Malaysian recipes to give a unique citrus flavour.
The original Tabasco sauce is a hot spicy condiment made only from Tabasco peppers, salt and vinegar. Originally both the peppers and salt came from Avery Island, Louisiana home of the manufacturer, the McIlhenny Company.
Harissa is a popular North African hot chilli paste generally made from a mix of smoky, roasted red peppers, hot chilli peppers, garlic, spices such as coriander and caraway seeds and olive oil.
Worcestershire Sauce is a fermented liquid condiment created in 1837 by two English chemists. It is used in lots of home cooking, burgers, soups, stews and casseroles, principally because of its savoury flavours and as a source of umami. Specifically, Worcestershire Sauce is a principal ingredient in Welsh Rarebit, Caesar Dressing, and the Bloody Mary Cocktail.