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
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.
The gentle waft of spices from a simmering pot does more than just tickle your nose; for eons, these aromatic powerhouses have been deeply entwined with a rich tapestry of myths, folklore, and deeply held superstitions. From warding off malevolent spirits to practically coaxing prosperity from thin air, the humble herb and the exotic spice have transcended their role as mere ingredients. They’ve become fascinating vessels of belief, reflecting humanity’s enduring quest for comfort, control, and, let’s be honest, a little bit of good fortune.
Garlic: The Pungent Protector
Think of garlic, and your mind might jump straight to warding off vampires. And you wouldn’t be wrong! This pungent powerhouse is arguably one of the most universally recognized protective spices. Its unmistakable aroma and potent flavor have long been associated with repelling evil. In much of Europe, particularly in Balkan and Slavic cultures, garlic cloves strategically hung in windows or even worn around the neck were believed to deter everything from vampires to witches and other shadowy, nocturnal entities. This isn’t just movie magic, either; the superstition seeped right into the kitchen. People would use garlic liberally in their dishes, especially during vulnerable times like New Year’s Eve, to purify the food and, by extension, protect those who ate it. Even today, the symbolic might of garlic as a safeguard against unseen forces hangs around in many communities, sometimes just as a playful nod to ancient wisdom.
Salt: More Than Just a Seasoning
And then there’s salt. Ah, salt! It’s so much more than just a seasoning, isn’t it? Since antiquity, this humble crystal has been revered for its purifying and preserving magic. That age-old ritual of flinging a pinch of spilled salt over your left shoulder? It’s not just an old wives’ tale; many genuinely believe it blinds the devil or sends bad luck packing. This tradition likely sprang from ancient beliefs that the devil or evil spirits hung out over your left shoulder, just waiting for an opportunity. In countless cultures, salt gets sprinkled around homes to create invisible barriers against wicked spirits or is lovingly used in blessings for new homes and even new babies. Its use in the kitchen often carries an unspoken reverence for its protective powers, making sure the food stays pure and safe from any unsavory influences.
Cinnamon & Cloves: Sweetness and Fortune
Beyond simply protecting us, some spices are believed to draw in good fortune. Take cinnamon, for instance. With its warm, sweet aroma, it’s often linked directly to prosperity, love, and cold, hard cash. In various traditions, including Hoodoo and certain Asian folk practices, a simple act like sprinkling cinnamon powder on your doorstep or tucking a stick into your wallet is thought to magically attract wealth. So, if you’ve ever wondered why grandma insists on extra cinnamon in her holiday treats, it’s not just for flavor; there’s often an underlying hope for abundance and sweetness baked right in. Similarly, cloves are incredibly versatile in folklore, used for protection, love, and money-drawing. Burning cloves or keeping them in small sachets is a practice rooted in their perceived ability to dispel negative vibes and usher in positive outcomes, extending their role far beyond just flavoring a holiday ham.
Chili Peppers & Bay Leaves: Fire, Fortune, and Future
And let’s not forget the fiery myths of chili peppers. While their heat is undeniably a culinary force, many cultures credit them with protective qualities, especially against the dreaded “evil eye.” In places like Turkey and Greece, you’ll still see strings of dried red peppers proudly hung outside homes or businesses, a vibrant visual shield meant to deflect jealousy and ill will. Their bright color and potent kick are believed to symbolize a forceful rejection of negative energies. In parts of Latin America and Asia, adding chili to dishes isn’t merely about turning up the heat; it’s also about symbolically invigorating the spirit and burning away bad luck.
Less talked about, but equally fascinating, are the beliefs wrapped around bay leaves. The ancient Greeks and Romans held these leaves in high esteem, linking them to Apollo and prophecy. Priestesses would even chew them to induce visions, and it was widely believed they could grant wishes. Today, some folk traditions suggest writing a wish on a bay leaf and either burning it or tucking it under your pillow, hoping to make dreams a reality. So, when a bay leaf finds its way into your stew, it might subtly carry a hidden hope for clarity, success, or just a little spark of inspiration.
These culinary superstitions, carefully passed down through generations, beautifully highlight our innate desire to infuse everyday life with a bit of magic and meaning. Whether they sprang from ancient religious rites, clever observations of natural properties, or simply the comforting embrace of tradition, these beliefs remind us that food is never just about sustenance. It’s a powerful conduit for culture, a shield against the unknown, and often, a whispered prayer for a better tomorrow, seasoned generously with the invisible power of myth and memory.
A chili bar is a culinary playground, a delicious celebration of all things chili. It’s perfect for parties, game days, or even a cozy weeknight dinner with endless customization. This guide will equip you with everything you need to create an impressive chili bar that caters to every taste bud.
Chili Choices: Variety is Key
The foundation of your chili bar ideas lies in the chilis themselves. Offer a selection that ranges from mild to fiery, vegetarian to meat-packed. Here are some ideas to get you started:
- Classic Beef Chili: This hearty chili is a crowd-pleaser, packed with ground beef, kidney beans, tomatoes, and a blend of warm spices.
- Turkey Chili: A lighter alternative to beef chili, this version uses ground turkey and offers a similar flavor profile.
- Vegetarian Chili: Packed with vegetables like black beans, corn, peppers, and lentils, this chili is bursting with flavor and perfect for meatless eaters.
- White Chicken Chili: Creamy and comforting, this chili uses white beans, chicken, and often corn and green chiles.
- Spicy Black Bean Chili: For those who crave heat, this chili features black beans, tomatoes, and a generous amount of chili peppers.
- Chicken Poblano Chili: This unique chili incorporates poblano peppers for a smoky and slightly sweet flavor twist.
- Slow Cooker Buffalo Chicken Chili: This trendy chili takes inspiration from buffalo wings, with shredded chicken, blue cheese crumbles, and a touch of hot sauce.
Don’t Forget the Toppings!
A well-stocked chili bar is all about customization. Provide a variety of toppings to allow your guests to personalize their bowls. Here are some classic and creative options:
- Cheese: Sharp cheddar, Monterey Jack, queso fresco, and crumbled feta cheese all offer different textures and flavors.
- Creamy Toppings: Sour cream, plain Greek yogurt, and guacamole add a cooling and creamy element.
- Fresh Accents: Chopped red onion, sliced scallions, fresh cilantro, and diced avocado bring a burst of freshness.
- Pickled Delights: Pickled red onions, jalapenos, and radishes add a tangy and crunchy counterpoint to the chili.
- Hot Stuff: For spice enthusiasts, offer a variety of hot sauces, sriracha, and chopped fresh jalapenos.
- Dipping Delights: Cornbread, Fritos, tortilla chips, oyster crackers, and even baked potato wedges provide delicious vessels for scooping up chili.
- Unique Options: Consider crumbled bacon, chopped peanuts, chopped fresh fruit like pineapple or mango, or even shredded lettuce for a surprising twist.
Pro Tip: Label your toppings clearly, especially for those with dietary restrictions. Indicate if something is spicy or contains dairy.
Beyond the Bowl: Sides and Drinks
A successful chili bar doesn’t stop at the chili and toppings. Round out your menu with some delicious sides and refreshing beverages. Here are some ideas:
- Sides: Cornbread is a classic chili companion. You can also offer crusty bread, a green salad, coleslaw, or rice.
- Drinks: Beer is a natural pairing for chili. For non-alcoholic options, offer iced tea, lemonade, or flavored sparkling water.
Setting the Stage: Presentation Makes a Difference
The way you present your chili bar can elevate the entire experience. Here are some tips:
- Use attractive serving dishes: Crockpots or chafing dishes will keep your chili warm. For toppings, use clear bowls or dishes to showcase the vibrant colors.
- Tiered stands: These are a great way to add height and visual interest to your table.
- Labels: Label your chilis and toppings clearly. You can even include a brief description of each chili for those who might be unfamiliar with a particular variety.
- Themed Decor: Get creative! Use chili pepper lights, red and green tablecloths, or hang chili pepper garlands for a festive touch.
Chili Bar Party Tips:
- Consider a competition: Encourage your guests to bring their own chili recipe and have a friendly competition. Guests can vote for their favorite chili.
- Make it interactive: Provide small bowls and spoons for guests to sample all the different chili varieties before creating their final bowl.
- Have fun! A chili bar is a casual and festive gathering. Relax, enjoy the company, and savor all the delicious flavors.
Bonus: Fun and Creative Chili Bar Ideas
Take the concept of a chili bar and turn it on its head! Offer a selection of sweet “chilis” like a chocolate chili (think warm spices and a hint of chili powder in a rich chocolate pudding), a cinnamon apple chili (a chunky apple compote with warming spices), or a pineapple “chili” (crushed pineapple with coconut milk and a touch of ginger). Pair these with toppings like crumbled cookies, whipped cream, chopped nuts, and mini marshmallows.
- Global Chili Tour: Take your guests on a tastebud adventure with a selection of international chili-inspired dishes. Offer a Moroccan lentil stew with warm spices and apricots, a Korean-inspired kimchi jjigae (spicy pork and kimchi stew), or a smoky chipotle black bean chili with a Tex-Mex flair.
- Breakfast Chili Bar: Who says chili is just for dinner? Set up a breakfast chili bar with a mild chili base (like a sausage and white bean chili) and breakfast-inspired toppings like shredded cheese, scrambled eggs, chopped bell peppers, salsa, and crumbled breakfast sausage. Don’t forget the hash browns or breakfast potatoes for dipping!
- Build-Your-Own Chili Dog Bar: Elevate the classic chili dog by offering a selection of chili varieties (classic beef, vegetarian black bean, or a spicy chorizo chili) alongside all the fixings for the perfect hot dog. Include toppings like shredded cheese, chopped onions, diced tomatoes, sliced jalapenos, relish, mustard, ketchup, and a variety of hot sauces. Let your guests unleash their inner hot dog artist!
- Leftover Magic: Chili is a fantastic dish for leftovers. Plan ahead and make a large batch of chili for your bar. The leftover chili can be transformed into other delicious dishes. Use leftover chili to stuff bell peppers, top baked potatoes, or create a hearty chili cheese pie.
Final Thoughts
Pro Tip: When planning your chili bar, consider the dietary restrictions of your guests. Offer a selection of vegetarian and gluten-free chili options, and have dairy-free toppings like cashew cream or vegan cheese available.
By following these tips and letting your creativity run wild, you can create a chili bar that’s not only delicious but also a memorable experience for your guests. So fire up the crockpots, gather your favorite toppings, and get ready to enjoy the ultimate chili feast!
Hungarian, Iranian, and Spanish paprika are three popular types of paprika used in cuisines around the world. While they may look similar, they differ in terms of flavour, colour, and heat level. Understanding the differences between these types of paprika can help you choose the right one for your dish.
Hungarian Paprika
Hungarian paprika, also known as sweet paprika, is a ground spice made from sweet red peppers. It has a vibrant red colour and a sweet, slightly earthy flavour. Hungarian paprika is a key ingredient in many Hungarian dishes, such as goulash and chicken paprikash.
The peppers used to make Hungarian paprika are typically grown in the southern region of Hungary, which has the ideal climate and soil for producing high-quality peppers. The peppers are harvested in late summer and early fall and are then dried, smoked, and ground into a fine powder.
Hungarian paprika comes in different grades, ranging from mild to hot. The mild variety is the most common and is used in most Hungarian dishes. The hot variety is spicier and is often used in dishes that call for a little extra heat.
Iranian Paprika
Iranian paprika, also known as Persian paprika, is made from a variety of chilli pepper called Neyriz pepper. These peppers are native to the southwestern region of Iran and are known for their deep red colour and mild, slightly fruity flavour.
The peppers are harvested in late summer and early fall and are then sun-dried until they are completely dry. Once they are dry, the peppers are ground into a fine powder.
Iranian paprika is used in a variety of Persian dishes, such as kebabs, stews, and rice dishes. It adds a mild flavour and a vibrant red colour to these dishes. Iranian paprika is also used in some Middle Eastern and Mediterranean cuisines.
Spanish Paprika
Spanish paprika, also known as pimentón, is made from a variety of chilli pepper called Capsicum annuum. These peppers are native to South America but were brought to Spain by Christopher Columbus in the 16th century.
Spanish paprika comes in three varieties: sweet, bittersweet, and hot. Sweet paprika has a bright red colour and a mild, sweet flavour. Bittersweet paprika has a deeper colour and a slightly smoky flavour. Hot paprika is made from spicier chilli peppers and has a more intense heat.
The peppers used to make Spanish paprika are typically grown in the Extremadura region of western Spain. They are harvested in late summer and early fall and are then dried and smoked over oak wood to give them their unique flavour.
Spanish paprika is a key ingredient in many Spanish dishes, such as chorizo sausage, paella, and patatas bravas. It adds a smoky flavour and a deep red colour to these dishes.
Choosing the Right Paprika
When choosing paprika for your dish, it’s important to consider the flavour and heat level you want to achieve. Hungarian paprika is best for dishes that require a sweet and slightly earthy flavour, while Iranian paprika is best for dishes that require a mild, slightly fruity flavour. Spanish paprika is more versatile, with three varieties to choose from, each with its own unique flavour and heat level.
In addition to flavour and heat level, the colour of the paprika can also be important. Hungarian paprika is bright red and adds vibrant colour to dishes, while Spanish paprika can range from bright red to deep red, depending on the variety.
