🫙 Pastes & sauces

Adjika is a hot, salty paste of red or green chillies, garlic, coriander, blue fenugreek and other herbs and spices from Abkhazia and western Georgia, rubbed on meat and …

Chermoula is a North African marinade and sauce of coriander, parsley, garlic, cumin, paprika, lemon and olive oil, best known in Morocco as the classic seasoning for fis…

Chilli crisp is a Chinese condiment of oil packed with crunchy fried chilli, shallot, garlic, fermented black beans and Sichuan pepper, spooned over noodles, dumplings, e…

Chimichurri is an uncooked sauce of parsley, garlic, oregano, chilli, vinegar and oil from Argentina and Uruguay, spooned over grilled beef and nearly everything else coo…

Ginger-garlic paste is fresh ginger and garlic ground together, usually in equal amounts, with a little salt and oil. It is the starting point of countless curries, marin…

Gochujang is a thick, sticky Korean paste of chilli powder, glutinous rice, fermented soybean powder and salt, aged for months. It is sweet, savoury and hot, and seasons …

Green chutney is a fresh Indian sauce of coriander, mint, green chilli, ginger, lemon and salt, blended smooth. It is served with samosas, pakoras, chaat, sandwiches and …

Gremolata is a dry Milanese condiment of chopped parsley, lemon zest and garlic, scattered over ossobuco and other braises at the last moment to add freshness and lift.

Harissa is a hot North African paste of dried red chillies pounded with garlic, caraway, coriander seed, salt and olive oil. It is Tunisia's national condiment and a UNES…

Hot sauce is any thin, pourable chilli sauce, usually of chillies, vinegar and salt, often fermented. Styles range from aged Louisiana cayenne sauces to fruity Caribbean …

Mint sauce is a British condiment of finely chopped fresh mint steeped in vinegar with sugar and a little boiling water. It is the traditional sharp accompaniment to roas…

Mojo is the name for garlicky oil-and-vinegar sauces from the Canary Islands, red with chilli and paprika or green with coriander, and for Cuba's sour-orange, garlic and …

Mole is a family of rich Mexican sauces of dried chillies ground with nuts, seeds, spices, fruit and often chocolate. Mole poblano from Puebla and the moles of Oaxaca are…

Persillade is a French mixture of finely chopped parsley and garlic, stirred into sautéed potatoes, mushrooms, snails and roasts at the end of cooking, sometimes bound wi…

Pesto alla genovese is a raw sauce of basil, garlic, pine nuts, hard cheese, olive oil and salt, pounded in a mortar. It is Liguria's great contribution to the world's pa…

Recado rojo is a Yucatecan paste of ground annatto seeds, spices, garlic and sour orange juice. It colours and seasons cochinita pibil and other dishes of Mexico's Yucatá…

Salsa verde is a sharp, uncooked green sauce of parsley and other herbs with capers, anchovy, garlic, mustard and vinegar or lemon, served in Italy with boiled meats, fis…

Sambal is the family of chilli-based relishes of Indonesia, Malaysia and neighbouring countries, from plain sambal oelek to shrimp-paste sambal terasi and raw Balinese sa…

Sriracha is a smooth, bright red chilli sauce of chillies, garlic, sugar, salt and vinegar, named after the Thai coastal town of Si Racha and made world-famous by an Amer…

Thai green curry paste is a pounded paste of fresh green chillies, lemongrass, galangal, makrut lime zest, coriander root, shallots, garlic, spices and shrimp paste, frie…

Thai red curry paste is a pounded paste of soaked dried red chillies, lemongrass, galangal, makrut lime, coriander root, shallots, garlic, spices and shrimp paste, the ba…

Zhoug is a hot Yemeni relish of fresh coriander, green chillies, garlic and warm spices, carried to Israel by Yemenite Jews and now a fixture of falafel stands across the…