Spice up meals with these condiments

• Use diverse condiments to customise spice levels at the table
• Options include chili crisp, gochujang, sambal, harissa and achar
• These sauces add unique textures and flavours to elevate any meal

It’s a common dilemma: you’ve cooked a beautiful meal, but some crave a spicy kick while others prefer it mild. Instead of making two versions, the solution is at the table. Here’s how to empower every diner to find their perfect heat level.

Chili Crisp: The All-Rounder

This isn't just chili oil; it's a textural condiment full of crunchy fried bits of chili, garlic, and other aromatics. Originating from Chinese cuisine, chili crisp delivers a multi-layered experience of spice, savoury umami, and an addictive crunch. Its versatility is its greatest strength. Spoon it over fried eggs, swirl it into soups, toss it with noodles, or even drizzle it over pizza. Unlike some sauces that just bring heat, chili crisp adds flavour and a satisfying texture that can elevate the simplest of dishes, from steamed vegetables to vanilla ice cream.

Gochujang: Sweet & Savoury Heat

A cornerstone of Korean cooking, gochujang is a fermented chili paste made from red chili powder, glutinous rice, and fermented soybeans. This gives it a unique flavour profile that is spicy, savoury, and slightly sweet. It’s a thick paste, so a little goes a long way. While often used in marinades and stews, it can be thinned with a little water, soy sauce, or sesame oil to create a dynamic finishing sauce for grilled meats, rice bowls, or as a dipping sauce. It provides a complex, umami-rich warmth rather than a sharp, one-note heat.

Sambal Oelek: Bright & Fiery

Hailing from Indonesia and Malaysia, sambal oelek is a minimalist chili paste typically made from raw crushed red chilies, a little vinegar, and salt. Its flavour is bright, fresh, and straightforwardly spicy. Because it isn’t fermented or loaded with other ingredients, it delivers a clean chili flavour that can cut through rich dishes. A small dollop stirred into a noodle soup, mixed into mayonnaise for a spicy spread, or served alongside grilled fish can instantly liven up a meal without muddying its original flavours.

Harissa: Smoky & Aromatic

This North African chili paste is deeply aromatic and complex. Made from a blend of hot peppers (which are often smoked), garlic, olive oil, and spices like cumin, coriander, and caraway, harissa has an earthy, smoky flavour. Its intensity varies, but it always brings more than just heat. Whisk it into yogurt for a cooling dip, rub it on vegetables before roasting, or stir a spoonful into a hearty stew or soup for an instant flavour boost. Rose harissa, which includes rose petals, offers a more fragrant and delicate version.

Indian Chili Pickle: Complex & Tangy

Known as 'achar,' Indian pickles are a universe of flavour, and the chili version is a standout condiment. Typically, green or red chilies are pickled in oil with a potent mix of spices like mustard seeds, fenugreek, turmeric, and fennel. The result is intensely spicy, sour, and fragrant. It’s not a sauce to be used sparingly. A small piece of pickled chili and its infused oil can transform a simple meal of dal and rice, add a kick to a sandwich, or be mixed with yogurt to create a punchy raita.

Classic Hot Sauces: Vinegar-Forward & Versatile

Never underestimate the power of a good, straightforward hot sauce. Brands like Tabasco or Frank's RedHot offer a vinegar-forward tang that can brighten and season a dish while adding a familiar kick. These types of sauces are especially good with anything rich or fried, like eggs, fried chicken, or in a chili. Their relatively thin consistency allows them to be dashed on with precision, letting each person control the fire on their own plate. The key is the blend of salt, vinegar, and pepper, which adds flavour, not just overwhelming heat.