Mole rojo

🇬🇪Georgia

Adjika

Аджика

A pounded paste of hot red pepper, garlic, coriander seed, blue fenugreek and salt, made wet as a sauce or dry as a coarse rub.

🇦🇫Afghanistan

Afghan Chatni

چتنی

Coriander, green chilli, garlic and walnut pounded with vinegar into a fiery green sauce.

🇦🇬Antigua and Barbuda

Antiguan Pepper Sauce

Pepper Sauce

Hot pepper sauce made from scotch bonnet peppers, onions, garlic, vinegar, and local spices; a staple condiment on every Antiguan table; used on everything from fish to fungee; a fiery, flavourful sauce; the pepper sauce of Antigua; the heat of the island; a versatile condiment.

🇩🇴Dominican Republic

Agrio de Naranja

A Dominican condiment of sour orange juice, lime, garlic, and hot sauce, served with sancocho. A tangy, acidic sauce that cuts the richness of the stew.

🇹🇱Timor-Leste

Timorese Chili Paste

Ai-manas

The heartbeat of Timorese food — a spicy chili paste made throughout the country with regional varieties; red or green chilies ground with garlic, lime/lemon rind, red onions, ginger, bilimbi, and other local ingredients; a couple of teaspoons on the plate will fire up any meal; lands on the table with most meals.

🇫🇷Provence, France

Aioli

Aïoli

Provencal garlic mayonnaise made with olive oil, served with vegetables and fish.

🇩🇴Dominican Republic

Ají Criollo

A Dominican hot sauce of ají dulce (sweet chili), garlic, vinegar, and cilantro, served with snacks and meals. A mild, tangy, aromatic condiment, a national staple.

🇨🇴Colombia

Ají de Piña

A Colombian pineapple and chili sauce, sweet and spicy, served with empanadas and grilled meats. A coastal and party condiment, fresh and tangy.