Hot Chili sauce
Made In: Thailand Capacity: 700 ml Quantity Per A Package: 12 Kosher: Chatam Sofer Bnei Brak
Catalog Number: 1-6095
Chili peppers were introduced to the Old World after the discovery of America and became one of the most important ingredients in many cultures and peoples. Today, it is hard to imagine Indian, Thai or Chinese cuisine without chili. Chili peppers are often eaten fresh as well as preserved in various forms: dried whole, minced or ground to a powder; pickled; smoked; salted; or preserved in liquid. One of the most common forms of preserving chili is hot chili sauce, and nearly every culinary culture which makes extensive use of chili has its own version for this sauce. The sauces are made through varied methods and techniques – based on vinegar, soy sauce, fish sauce or oil. Chili peppers are sometimes the sole ingredient, while other times other flavoring is added (Thai sriracha sauce, for example, also includes garlic and sugar). Sometimes the peppers are fermented, and sometimes they are used fresh, dried or ground. The hotness of hot chili sauce can sometimes be very mild (As in the case of sweet chili sauce) or extreme at others – all depending on the type of pepper used and the method of preparing the sauce. Hot chili sauces are used in preparing dishes, or as a condiment served along with prepared dishes.