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The last pair of kanji in the name, koshō (胡椒), normally refers to black pepper; in the Kyushu dialects, however, they refer to chili peppers. Normally green chili peppers are used, but some versions use red peppers. Yuzu koshō made from green chilis is green, while using red chilis yields an orange paste.
'Spicy stick/spicy strip') is a popular Chinese snack. Latiao consists of strips made with wheat flour (especially wheat gluten), flavored with chili pepper. It is chewy, spicy, [1] and tangy. [2] Latiao is commercially produced by extrusion from a mixture of gluten-rich dough. [3] Beyond chili pepper, salt, sugar, and other spices are commonly ...
A jar of commercially produced shichimi. Shichi-mi tōgarashi (七 味 唐辛子, seven-flavor chili pepper), also known as nana-iro tōgarashi (七 色 唐辛子, seven-color chili pepper) [1] [2] or simply shichimi, is a common Japanese spice mixture containing seven ingredients. [3]
A type of chili sauce is Thai sweet chili sauce, [24] [25] which is used as a dipping sauce, a marinade, and for cooking, such as in stir fried dishes. [25] The company Mae Ploy is a major manufacturer of Thai sweet chili sauce. [24] Most major supermarket chain stores in North America carry Thai sweet chili sauce. [25]
Shao Kao sauce (烧烤酱, Cantonese: Siu Haau) – a thick, savory, slightly spicy BBQ sauce generally known as the primary barbecue sauce used within Chinese and Cantonese cuisine. Shacha sauce ( 沙茶酱 ) – A sauce or paste that is used as a base for soups, hotpot, as a rub, stir fry seasoning and as a component for dipping sauces.
Chili and pepper infused oils are used widely as a condiment in Turkish cuisine. Turkish dumpling mantı is served with chili infused oil poured over the garlic yogurt sauce. [14] The oil is prepared with mixing chili paste (Turkish: biber salçası) and certain spices and herbs such as black pepper, chili flakes or powder, dried mint and cumin.
Ají is a spicy sauce that contains ají peppers, oil, tomatoes, cilantro (coriander), garlic, onions, and water. It is served as a condiment to complement main dishes, most oftentimes in Latin American cuisines , and prepared by blending its ingredients using a food processor or blender.
Korean chili peppers, of the species Capsicum annuum, are spicy yet sweet, making them ideal for gochujang production. According to, [ 17 ] gochujang is typically made from 25% red pepper powder, 22.2% glutinous rice, 5.5% meju powder (60% cooked soybeans and 40% non-glutinous rice), 12.8% salt, 5% malt, and 29% water.