Sriracha has had its time in the sun. It’s splashed across everything from street tacos to haute cuisine, tattooed on hipsters’ arms, and—let’s be honest—sometimes overused to the point where the food beneath becomes an afterthought. But the chilli world is vast, and there’s an entire constellation of fiery, tangy, smoky, and funky sauces just waiting to burn your lips in new and exciting ways. Forget the green-topped bottle for a moment and let’s take a globe-trotting look at some less-famous chilli companions.
Gochujang: Korea’s Fermented Firework
If Sriracha is a sharp jab, gochujang is a slow burn. This Korean paste is thick, sticky, and deep red—like a chilli sauce that’s gone to university, studied fermentation, and returned with a PhD in umami. Made from chillies, glutinous rice, and fermented soybeans, it’s equal parts heat, sweetness, and funk.
It’s not something you pour straight onto pizza, but it forms the backbone of dishes like bibimbap and tteokbokki. Stir it into a marinade for chicken wings or whisk it with sesame oil and vinegar for a dressing that makes even plain lettuce taste exciting. Think of it as the grown-up cousin in the chilli sauce family—complex, balanced, and slightly mysterious.
Berbere Paste: Ethiopia’s Fiery Soul
Berbere isn’t just a sauce—it’s a cultural experience. This blend of chillies, garlic, ginger, fenugreek, and a cavalcade of spices is often pounded into a thick paste, used as the heart and heat of Ethiopian cooking.
The flavour is bold, smoky, and aromatic—perfect for slow-cooked stews like doro wat (a rich chicken and egg dish that might change your life). It’s the kind of heat that doesn’t just tingle on the tongue; it warms your chest, seeps into your bones, and makes you feel like you’ve been hugged by fire itself.
Chamoy: Mexico’s Sweet-Sour Kick
Now for something playful. Chamoy is Mexico’s answer to “what if chilli sauce wasn’t just hot, but also fruity, sour, and mischievously tangy?” Made from pickled fruit (often apricots, plums, or mangos) blended with chillies and lime, chamoy is the condiment equivalent of a cheeky wink.
You’ll find it drizzled over fresh fruit, slathered on snacks, or rimmed around beer glasses. It’s not just spicy; it’s a sensory circus. One bite and your tastebuds go from sweet to sour to hot in seconds. Honestly, it’s less of a sauce and more of a rollercoaster.
Zhug: Yemen’s Green Lightning Bolt
If you’ve never tried zhug, imagine pesto, but someone swapped out basil for coriander, went heavy on the chillies, and turned the flavour dial up to eleven. This Yemeni sauce is green, herby, garlicky, and unapologetically fiery.
Traditionally spooned onto flatbreads, falafel, or grilled meats, it’s a sauce that cuts through richness and adds a bright, herbal punch. The coriander makes it fresh, the garlic makes it bold, and the chillies make sure you don’t forget it. In short: it’s chaos in the best way.
Nam Prik Pao: Thailand’s Smoky Secret
Thailand may be famous for sriracha, but it has another chilli treasure up its sleeve: nam prik pao. Unlike its glossy cousin, this sauce is dark, jammy, and a little bit mysterious. It’s made by roasting chillies, shallots, and garlic until they’re smoky and sweet, then pounding them into a paste.
It’s often hidden inside tom yum soup, lending its depth without taking centre stage. But spread it on toast with a fried egg, and you’ll wonder why you ever bothered with plain butter. It’s proof that heat doesn’t need to shout; sometimes it whispers, low and smoky, and still gets your attention.
Molho Apimentado: Brazil’s Bright Bite
Every Brazilian family seems to have their own version of molho apimentado, a fresh chilli sauce that sits casually on tables, waiting to wake up your beans, rice, or grilled meats. It’s usually made with vinegar, fresh chillies, onions, and a good squeeze of lime.
Unlike some sauces that cling and smoulder, this one is sharp and perky—like a squirt of chilli vinaigrette. It’s the taste of a backyard barbecue, sweaty beers, and someone’s uncle singing badly off-key. In other words, joy in a bottle.
Why Bother Beyond Sriracha?
Sriracha is fine—no one’s taking it away from you. But clinging only to that red squeeze bottle is like listening to one pop song on repeat and pretending you know music. Exploring these global chilli sauces opens up new textures, new layers of heat, and entirely new ways to play with food.
Whether you want fermented funk, smoky whispers, tangy fruit explosions, or herby fire, there’s a sauce for you. So next time you reach for that familiar rooster bottle, pause. Maybe swap it out for a jar of gochujang, a spoon of zhug, or a splash of chamoy. Your taste buds will thank you—once they’ve stopped sweating.
Photo by Ted Eytan — CC BY-SA 2.0
If you’ve ever stared blankly into the cupboard at seven o’clock on a Wednesday evening, you’ll know the sinking feeling: a row of dusty spice jars, each containing exactly one teaspoon less than a recipe calls for. By the time you’ve measured, chopped, toasted, and blended, the enthusiasm for dinner has collapsed into thoughts of toast.
Enter the humble homemade spice paste. Not the shop-bought tubes that taste vaguely of vinegar, but jars of flavour you can build yourself and keep ready in the fridge. They’re the secret handshake of good weeknight cooking: an easy curry base to save you from takeaway menus, a punchy harissa recipe that perks up veg, or a za’atar marinade that makes chicken taste like it came from somewhere far more glamorous than your grill pan.
Why Turn Spices Into Pastes?
Because spices are at their most charming when given a bit of oil and company. Left alone in jars, they fade. Mixed into a paste with garlic, lemon, or onion, they stay vibrant and spread evenly through food. Oil acts like a bodyguard, keeping air out and flavour in.
There’s also the small matter of laziness. A spoonful of paste is infinitely easier than rummaging for six spice jars while the onions threaten to burn. It’s cooking insurance, or call it meal prep for busy cooks.
The General Formula
Almost every paste, no matter the cuisine, follows a similar outline:
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Dry spices – roasted or freshly ground.
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Aromatics – garlic, onion, ginger, chillies if you like them.
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Something sharp – lemon, lime, vinegar, tamarind.
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Oil – olive, sunflower, or whatever’s friendly with your chosen flavours.
Everything goes into a blender, and out comes a smooth, fragrant paste. Simple.
Three Pastes Worth Keeping on Hand
1. Harissa
A fiery North African blend that perks up couscous, grilled veg, or even a fried egg.
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Soaked dried chillies, cumin, coriander, caraway.
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Garlic and roasted red peppers.
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Olive oil and lemon juice.
Blend until thick and red, then cover with a drizzle of oil in the jar. This harissa recipe is especially good spread under cheese on toast for a quick, spicy snack.
2. Curry Base
The all-rounder. Build almost any curry—or cheat your way to something resembling one—just by starting here.
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Onions (cooked until soft), garlic, ginger.
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Ground coriander, cumin, turmeric, and chillies if you want heat.
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Tomatoes, blended in for body.
This easy curry base benefits from a quick simmer before storing, to mellow the onions. Spoon it into ice cube trays if you want neat little portions ready to toss into a hot pan.
3. Za’atar Marinade
Usually a dry spice mix, but much more versatile when you turn it into paste.
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Za’atar blend (thyme, sesame, sumac).
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Garlic, lemon juice, olive oil.
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Optional: yoghurt for creaminess.
Brush this za’atar marinade over chicken, toss it with roast potatoes, or smear it on flatbread before baking.
Keeping Them Fresh
Here’s where the science bit sneaks in.
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Use clean, sterilised jars. A quick boil in water or a dishwasher cycle works.
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Always smooth a layer of oil across the top of the paste. It keeps out oxygen.
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Store in the fridge for up to three weeks.
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Or freeze in small portions for several months.
The freezer method is especially handy—imagine a bag of little flavour bombs waiting to be dropped into a pan of beans or soup.
How They Make Life Easier
You get home late. The fridge holds one zucchini, half a block of tofu, and eggs. Normally, this ends with toast or cereal. But if you’ve got curry paste, dinner suddenly looks respectable: stir-fry the tofu, add a spoon of paste, splash in coconut milk. Done.
Or it’s barbecue season, and instead of fussing with marinades, you just paint za’atar paste onto skewers. Guests think you’ve worked hard; really, you worked smart last Sunday when you blended the batch.
Spice pastes are less about culinary brilliance and more about looking after your tired, hungry future self.
Beyond the Basics
Once you get into the habit, it’s hard to stop. Green curry paste (lemongrass, coriander, galangal), chimichurri paste (parsley, garlic, vinegar), or a ginger-scallion paste to drizzle over noodles. You’ll start inventing your own, tailored to what you actually cook.
The beauty of these homemade spice pastes is that they travel across cuisines without fuss. A spoon of harissa in lentil soup, a smear of za’atar on roasted aubergine, or curry cubes keeping weeknights interesting.
Final Word
Making spice pastes is like writing a love letter to your future appetite. It doesn’t take long, but it pays back every time you’re too tired to chop, measure, and toast. Build a few jars, tuck them into your fridge or freezer, and let them be the small act of kindness that rescues your weekday dinners.
Image from Pixabay.
We all know olive oil. It’s the A-lister of the oil world. Shows up at every dinner party, hogs the spotlight in salad dressings, and insists on being “extra virgin” (a bit smug, if you ask me). Then there’s sunflower oil, vegetable oil, and the ever-dramatic coconut oil, which went through its celebrity “superfood” phase before being quietly side-eyed by nutritionists.
But what about the lesser-known bottles? The quiet wallflowers sitting on the lower shelf, waiting to be noticed? It turns out there’s a whole gang of uncommon oils—nutty, seedy, and gloriously fragrant—that deserve their moment in your frying pan, salad bowl, or drizzle bottle. Let’s meet them.
Hazelnut Oil: Like Liquid Nutella Without the Guilt
Hazelnuts aren’t just for chocolate spreads that you secretly eat with a spoon at 11 p.m. The oil pressed from them is golden, nutty, and ever so slightly sweet. It’s not a heavy hitter for cooking—think of it more like a finishing flourish.
Drizzle a bit on roasted veggies and suddenly they taste like they’ve gone to finishing school in Paris. Whisk it into a vinaigrette and your salad goes from “sad desk lunch” to “Michelin-star audition”. Just don’t cook it over high heat unless you enjoy the smell of burnt nuts (and not in a charming way).
Pro tip: Hazelnut oil + roasted root veg = applause from guests who will think you’ve taken a short course in French cuisine.
Macadamia Oil: The Rich Aunt of the Oil World
Macadamia nuts are posh. They’re the nut equivalent of someone who owns a summer home and insists on calling it a “cottage”. Their oil is buttery, smooth, and frankly a little indulgent. But here’s the kicker—it’s also surprisingly practical.
Unlike hazelnut oil, macadamia oil laughs in the face of high heat. Frying? Searing? Roasting? No problem. It’s got a high smoke point, which basically means you won’t set off your smoke alarm every time you use it.
The flavour is subtle—lightly nutty, a bit creamy—so it won’t overpower your food. It’s brilliant for stir-fries or even baking. Some people even rub it on their skin, but unless you fancy smelling like a fancy cookie all day, I’d stick to the frying pan.
Pumpkin Seed Oil: The Goth Kid of the Pantry
Pumpkin seed oil looks different. Deep green with a reddish shimmer, it could be bottled vampire blood. Don’t be fooled though—it’s not scary, it’s delicious. Rich, nutty, almost earthy, it has a bold flavour that can stand up to hearty dishes.
It’s best raw or just gently warmed. Splash some over a bowl of soup and suddenly it looks like you’ve been trained by Gordon Ramsay himself. Austrians famously pour it over vanilla ice cream, which sounds mad until you try it. Sweet, creamy ice cream with nutty, green oil? Magic.
Warning: it stains everything. Your clothes, your wooden spoons, possibly your soul. Wear an apron.
Walnut Oil: For the Sophisticated Snackers
Walnut oil is basically autumn in a bottle. Toasty, rich, slightly bitter in the best way. It’s not for frying unless you want to waste money and anger walnuts everywhere. Instead, think salad dressings, pasta finishing touches, or drizzling over cheese plates to make yourself look more cultured than you really are.
Pair it with blue cheese, pears, and walnuts themselves if you’re feeling meta. Or just splash some over roasted Brussels sprouts and wait for someone to say, “Who made these?!”
Avocado Oil: The Overachiever You Forgot About
Alright, avocado oil isn’t exactly unknown anymore, but it deserves a nod. It’s like that kid in school who was good at everything: smart, athletic, and could also play the guitar. With its high smoke point and creamy taste, it works in everything from roasting potatoes to making mayonnaise.
And unlike its more famous cousin olive oil, avocado oil doesn’t dominate the flavour. It’s like a polite guest at a dinner party—it mingles but doesn’t hog the conversation.
Why Bother with These Oils?
You might be thinking: “Do I really need to shell out for fancy nut and seed oils when the supermarket bottle of canola works just fine?” Fair question. But here’s the thing—these oils are like the seasoning cast of your kitchen. You don’t use them every day, but when you do, they elevate your dish from decent to memorable.
Think of them as culinary mood lighting. You wouldn’t flood your house with neon pink bulbs all year, but you’d put them on for a party. Likewise, you’re not cooking chips in pumpkin seed oil (unless you’re Jeff Bezos), but you aredrizzling a few drops over soup to show off.
Final Drizzle
So, while olive oil will always be the Beyoncé of the pantry, it’s worth making space for the other band members. Hazelnut, macadamia, pumpkin seed, walnut, avocado—they bring nuance, depth, and a touch of showmanship.
Next time you’re in a specialty shop and spot one of these bottles, don’t walk by. Grab it, experiment, and for heaven’s sake, wear an apron if it’s pumpkin seed oil.
Your taste buds will thank you. Your friends will think you’ve joined a secret cooking society. And you’ll never look at a sad salad the same way again.
Photo by Simi, A Creative Commons image on PixaHive
Spices have always had a way of stirring things up—sometimes literally, sometimes politically. They’ve flavoured soups, sparked wars, inspired travel, and even ruined royal stomachs. From kings with extravagant tastes to entertainers who couldn’t resist a bit of chilli heat, spice lovers have popped up in every corner of history. Let’s take a wander through their peppery passions.
Monarchs Who Wouldn’t Settle for Bland
Medieval rulers adored spices. They weren’t just a seasoning; they were a status symbol. If you were rich, you didn’t just sprinkle cinnamon—you poured it on like confetti at a parade.
Take King Richard II of England. His kitchen records show he went through saffron like it was table salt. Saffron remains the most expensive spice in the world today. Imagine his cooks: “Your Majesty, we’ve used today’s entire supply in one pie. Should I order another cartload?”
Over in France, Louis XIV had an entire court culture that revolved around showy food, with nutmeg, cloves, and cinnamon making their way into every dish. Spices were as much about power as taste—if you could afford them, you could show off.
And let’s not forget Queen Elizabeth I. She had such a fondness for gingerbread that she even had biscuits shaped like her own face. If that’s not the ultimate ego snack, what is?
Explorers with Pepper Fever
Spices didn’t just stay in kitchens. They launched ships. Christopher Columbus went west looking for pepper and cinnamon. He didn’t find them, but he did stumble across chilli peppers in the Americas, which Europeans quickly adopted. They liked the heat but were a bit puzzled—where were the “real” spices?
Vasco da Gama actually did manage to find India by sea, opening the floodgates for the Portuguese spice trade. He brought back black pepper, cinnamon, and other wonders that suddenly made European dishes taste less like boiled cabbage and more like something you’d actually want to eat.
Even Magellan’s crew, though most of them didn’t survive the voyage, managed to return with a shipload of cloves. That single haul of spice was worth more than the expedition itself. Imagine being one of the few sailors who lived: “I’ve lost all my friends, but at least I’m sitting on a fortune in cloves.”
Chefs Who Went Heavy-Handed
Of course, without cooks, all that pepper and cinnamon would just gather dust in jars. Some chefs throughout history have been true spice fanatics.
Take Apicius, the Roman food writer. His cookbook, De Re Coquinaria, is filled with spice-heavy recipes—pepper was everywhere, often drowning out the other flavours. Roman diners apparently enjoyed food that scorched their tongues and wallets in equal measure.
Fast-forward to the 20th century and you get Julia Child, who introduced French cooking to North America with lashings of herbs and spices. She wasn’t shy about garlic either, declaring that no proper cook should be afraid of it. The woman was practically a garlic activist.
And then there’s Madhur Jaffrey, who revolutionised how Western audiences thought about Indian spices. Her recipes showed that cumin, coriander, turmeric, and cardamom could transform the dullest stew into something extraordinary.
Entertainers Who Craved Heat
It’s not just monarchs and explorers—performers have also been spice enthusiasts.
Elvis Presley famously adored fried peanut butter and banana sandwiches, but he was also partial to spicy southern dishes loaded with cayenne and paprika. Maybe that hip-shaking wasn’t just rhythm—it could’ve been indigestion.
In more recent years, Chrissy Teigen has built an empire partly on her love of hot, spicy food. Her cookbooks celebrate chillies and bold flavours, proving that spice is as Instagrammable as it is tasty.
Even George Clooney has dipped into the spice game, though via tequila. Agave isn’t exactly a spice, but tequila cocktails often involve chilli salt rims and spicy syrups. If Clooney is serving them, they count.
Spice: The Great Connector
What’s striking is how universal spice love has been. Monarchs hoarded it, explorers chased it, chefs worshipped it, and entertainers flaunted it. Spices were currency, medicine, and magic dust all rolled into one.
They’ve also been troublemakers. Empires were built and torn apart over nutmeg. Cooks were fired (or worse) for skimping on saffron. And even today, friendships can be tested over who can handle the hottest curry.
So, whether you’re tossing cinnamon into porridge, splashing chilli oil on dumplings, or sipping a spiced cocktail, you’re part of a long, quirky tradition. History isn’t just written in battles and treaties—it’s written in peppercorns and gingerbread biscuits too.
Lettuce wraps are the perfect vehicle for delivering fresh, flavour-packed meals that are low in carbs and calories but high in protein. Whether you’re following a keto plan, cutting calories, or just looking for a satisfying way to eat more greens, lettuce wraps offer a crunchy, refreshing alternative to bread or tortillas—without sacrificing taste or satiety.
At the heart of a great lettuce wrap is a filling that balances lean protein with bold flavour. Think grilled meats, tofu, or legumes, spiced and sauced to perfection. Skip the heavy sauces or sugary marinades, and instead, lean into herbs, spices, vinegars, and citrus to keep things light but lively. Add crunch with vegetables like cucumbers, shredded carrots, or radishes, and finish with a topping like chopped nuts or seeds for texture.
When choosing proteins, go for options like grilled chicken breast, turkey, shrimp, tuna, tofu, or even lean ground meats. Many of these can be prepped ahead for quick weeknight meals. They’re all excellent sources of protein and, when prepared simply, keep calories and carbs in check.
Another advantage? Lettuce wraps are endlessly customizable. You can go Asian, Mediterranean, Mexican, or keep things clean and classic. Butter lettuce, romaine, or even cabbage leaves all make great wraps, and you can build them to suit your taste or dietary goals.
Below are ten easy, healthy lettuce wrap recipes to get you started.
10 No-Fuss Lettuce Wrap Recipes
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Garlic Lime Turkey
Ground turkey browned with garlic, a squeeze of lime, and chopped scallions. Add shredded carrots and wrap in butter lettuce. Sprinkle with sesame seeds.
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Avocado Tuna Crunch
Canned tuna, mashed avocado, diced celery, and a little Dijon mustard. Serve in romaine leaves with a sprinkle of paprika.
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Spicy Shrimp Slaw
Pan-seared shrimp tossed with chili oil and garlic. Add a vinegar-based cabbage slaw and wrap in crunchy iceberg lettuce.
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Lemon Herb Chicken
Leftover grilled chicken tossed with lemon juice, chopped parsley, and cucumber. Wrap in romaine with a smear of hummus if you like.
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Smoky Tofu & Veg
Crispy tofu cubes tossed with smoked paprika, zucchini ribbons, and a drizzle of tahini. Best in butter lettuce.
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Buffalo Chicken
Shredded chicken breast mixed with hot sauce and Greek yogurt. Add celery sticks and wrap in crisp iceberg.
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Egg & Dill Salad
Chopped hard-boiled eggs, fresh dill, and a spoonful of yogurt or light mayo. Serve in romaine with sliced radish on top.
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Salmon & Arugula
Flaked cooked salmon, lemon zest, arugula, and chopped capers. Wrap in butter lettuce or cabbage leaves.
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Beef & Radish Wraps
Thin slices of cold roast beef with horseradish, arugula, and pickled onions. Serve in romaine or iceberg.
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Chickpea Herb Smash
Mashed chickpeas, chopped mint and parsley, garlic, and a dash of olive oil. Spoon into crisp lettuce with cherry tomato halves.
