Category
Smoky roasted red peppers, walnuts, and pomegranate molasses. Levantine, deeply addictive, and the dip you make once and then find yourself making for everything.
Indonesian green chilli sambal — fresh, bright, kaffir lime fragrant, and the reason we mostly go to Batam for the food, if we're being honest about it.
Deeper, warmer, more comforting than sambal hijau. Makes you immediately want more rice. The sambal I bottled as Lunar New Year gifts.
Bright, sharp, herbal, garlicky. The olive oil makes it almost creamy without any cream. Accidentally elite with salt and vinegar chips.
Saudi salsa — fresh, bright, garlicky, minty. Goes on absolutely everything. Throw a whole peeled lime in the blender. Yes really.
Guntur chillies, coarse-ground spices, and a jar worth keeping in the fridge forever. Makes everything taste more interesting.
Rose in harissa. Still undecided about it emotionally, but it's interesting, it's Ottolenghi-adjacent, and the gulkand addition actually works.
You eat this. You do not put it in your hair. Earthy, nutty, curry-leaf-forward. Eat it daily with ghee on rice and call it wellness.
Spicy, jammy, citrusy — the Lunar New Year version of marmalade if marmalade developed a personality disorder and became obsessed with chilli.
Herbal, slightly peppery coconut chutney made from Indian borage leaves. Born from a sore throat and an Ayurvedic Instagram reel. On toast with labneh.
