Ingredients typically include puréed or chopped chili peppers, vinegar, sugar and salt, that are cooked, which thickens the mixture.

[7] Additional ingredients may include, water, garlic, other foodstuffs, corn syrup, spices and seasonings.

Duo jiao is made of chopped red chilis pickled in a brine solution, and has a salty and sour pickled taste; it is the key flavoring in the signature Hunan dish duòjiāo yútóu (剁椒魚頭), fish head steamed with chopped chili.

[9] Kōrēgūsu, made of chilis infused in awamori rice spirit, is a popular condiment to Okinawan dishes such as Okinawa soba.

The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process.

[11] Traditionally, it has been naturally fermented over years in jangdok (earthenware) on an elevated stone platform, called jangdokdae, in the backyard.

Ssamjang is a thick, spicy paste eaten with grilled meat, often in ssam (vegetable wraps), in Korean barbecue.

Sambal is a generic term for many varieties of chili-based sauces popular in Brunei, Indonesia, Malaysia.

Saus Cabai (Indonesia) or Sos Cili (Malaysia and Brunei), a category of its own, uses tomato puree, chili juice, sugar, salt and some other spices or seasonings to give the spicy, but not too hot, taste.

Some countryside commercial varieties use bird's eye chili (cili padi, cabai rawit or burung) together with its seeds to raise the level of heat (piquancy) of the sauce.

Unlike sauces in other Southeast Asian regions, most sawsawan are not prepared beforehand, but has to be assembled on the table according to the preferences of the diner.

[12] The most common is the traditional Filipino sweet and sour sauce known as agre dulce (or agri dulci) which is made from cornstarch, salt, sugar, labuyo chilis, and tomato or banana ketchup.

It is named after manong, a term of respect used for an older man in Tagalog and the most common way of addressing street food vendors.

It takes on a flavor similar to Chinese chili oil infused dim sum sauces, which is its ultimate origin.

Nam chim chaeo uses ground dried chili peppers to achieve its spiciness.

It is named after the coastal city of Si Racha, in the Chonburi Province of Eastern Thailand, where it was possibly first produced for dishes served at local seafood restaurants.

[25] The company Mae Ploy is a major manufacturer of Thai sweet chili sauce.

[24] Most major supermarket chain stores in North America carry Thai sweet chili sauce.

[27] Some versions of Nam phrik, a range of chili-based, hot sauces typical of Thai cuisine, are sweetened with sugar.

Chili (Hindi: mirch), fresh, semi-dried or dried, is a crucial ingredient throughout South Asia, with multiple strains having arrived through Portuguese trade from the sixteenth century.

Hot sauces proper, however, were not common until recent decades, as varieties such as bhut jolokia and naga morich attained global fame.

In Nepal, Nun-khursani is a popular condiment made with salt and chilli peppers like Akabare on a grinding stone called a silauto.

This is often used as a chutney and can be eaten with many meals and snacks like dal bhat, roasted corn, grilled chicken, cucumbers, oranges, and more.

Shatta (Arabic: شطة shaṭṭah) is a popular hot sauce made from wholly grounded fresh chili peppers by mixing them with oil (usually olive).

The degree of hotness varies according to the type of chili used and preference of the maker (homemade Shatta is usually hotter than commercial brands).

It is popular both in Yemen and in Israel, where it was brought by Yemenite Jews, and where it is called סחוג s'khug.

Harissa is a chili paste based on roasted red peppers and olive oil, seasoned with garlic, coriander seed and other herbs.

Common styles available in supermarkets are: The Pacific Islands are influenced by Asian and European cuisines.