This sauce, inspired by the Sambals of Southeast Asia, starts with a fermented chili paste layered with flavors that pull from the umami elements of Asia to the sweet and smoky notes from the American South. It is the best of both worlds. Put it on anything where you want a spicy, savory, umami kick.

Ingredients List: Fermented Cayenne Pepper Mash, Water, Hot Pepper Bean Paste, (water, corn syrup, wheat flour, wheat, salt, red pepper powder, roasted soybean powder, spirits, garlic, monosodium glutamate, soybean, onion, soybean cultured with Aspergillus Oryzane, seed malt) Fish Sauce (anchovy extract, salt, water, fructose, and hydrolyzed vegetable protein) Vinegar, Sorghum, Soy Sauce (water, soybeans, salt, wheat flour) and Cultured Dextrose