Fermented chilli
Chillies preserved by salt and fermentation, the base of gochujang, sriracha and many hot sauces.
Also: chilli paste, gochujang, sambal, harissa, sriracha
Fermenting chillies means salting them, often with garlic, and leaving lactic bacteria to sour them over days or months. The result is a tangy, complex paste. Korean gochujang ferments chilli powder with glutinous rice, soybean and salt; Thai sriracha was first made in the town of Si Racha with a fermented chilli mash; Louisiana-style hot sauces age mash in barrels for years; sambal tempoyak in Sumatra uses fermented durian; Chinese doubanjiang ferments broad beans with chilli. Fermentation adds umami, softens harshness and preserves colour. Salt level and cleanliness control safety, and recipes from tradition should be followed with care.