It’s July. It’s hot. With heat and travel on my mind, I thought it would be cool to share a few hot, spicy sauces from around the world to add even more heat to your summer. Flavor is the primary reason to add these spicy sauces to your diet, but there may be some health benefits, too.
Capsaicin, the active component of chili peppers, delivers the heat as well as some health benefits. Studies suggest capsaicin may help curb appetite. It may also stimulate the release of endorphins to naturally combat pain and stress. Nutritionally, chili peppers are high in vitamin C and also provide potassium, vitamin A and flavonoids and carotenoids like beta-carotene.
Here are a few spicy sauces to add a little more heat to your summer — the kind that won’t (usually) make you sweat:
Sriracha, the spicy sauce common in Thai and Vietnamese cuisine, is still hot. From sriracha ketchup at the supermarket to sriracha-spiked dishes in restaurants, this sauce might have a permanent place at the American table. Keep a bottle of sriracha on hand to add flavor anywhere you’d typically use hot sauce. While sriracha becomes a household name, others are gaining momentum.
Harissa is a chili paste native to North Africa, where it’s been used as a condiment for years. It’s a blend of toasted spices (typically coriander, cumin and caraway), lemon juice, garlic, olive oil and spicy peppers. I’ve blended up my own harissa to keep the heat to my tolerance, and it was worth the work. I love the complexity and versatility. Add a dollop to soup for a little extra flavor, rub harissa onto carrots before roasting or drizzle it over avocado stuffed deviled eggs for a spicy, creamy snack. The options are only limited by your imagination.
Gochujang is starting to make its mark on U.S. tables. Sweet, spicy and complex (to say), gochujang is a Korean fermented chili paste made from fermented soybeans, rice and chilies. Best mixed into dishes versus drizzled on top, gochujang can be added to dressings, mixed into sauces for roasted vegetables and meat and even to a Bloody Mary. Gochujang delivers umami at its best.
Sambal Oelek is a chili paste from Indonesia made of red chiles and a little salt, sugar and vinegar. Unlike some hot sauces with a strong vinegar undertone, sambal oelek gives you true pepper flavor. A little goes a long way. Add it to stir fries, noodle dishes, sauces and more for flavorful heat.
Get sambal oelek and any of these sauces in the ethnic foods aisle at your supermarket or local Asian foods market. These spicy sauces are just the beginning. Experiment with these in the kitchen, or enjoy a dash of hot sauce over eggs at brunch or by the pool in a spicy-yet-cool cocktail this summer.
More from U.S. News
Tasty, Healthy Ways to Use Raw Cacao
The Best Spices for your Health
Your Healthy (But Still Tasty) Cookout Menu
No Sweat: These Spicy Sauces Bring the Heat and Flavor originally appeared on usnews.com
