Five Unique Sauces From Around The World

Sauces have a way of capturing the heart of a culture’s cuisine. The right combination of spices, herbs, and textures can bring out the richness of any dish. Here are five lesser-known but incredible sauces from around the world, each with its unique history and flavour profile.

1. Zhoug – Yemen:

Zhoug (pronounced "zoog") is a spicy, herb-forward sauce hailing from Yemen. It’s made from a bold blend of fresh green herbs, green chilies, garlic, cardamom, and olive oil. Zhoug has become a staple in Middle Eastern cuisine, prized for its bright flavour and balanced heat.

Ingredients: Cilantro, parsley, green chilies, garlic, olive oil, and ground cardamom

How It’s Used: Often served as a condiment for grilled meats, falafel, and shawarma, or stirred into soups for a spicy kick.

Flavour Profile: Vibrant, fresh, with a warming heat and a hint of earthiness from cardamom.

2. Ssamjang – South Korea:

Ssamjang is a thick, savoury paste from South Korea, known for its rich umami punch. Made from a blend of doenjang (fermented soybean paste), gochujang (Korean chili paste), garlic, sesame oil, and sometimes a touch of honey, ssamjang is the ideal sauce for Korean barbecue.

Ingredients: Doenjang, gochujang, garlic, sesame oil, and sometimes honey or sugar

How It’s Used: Traditionally served with Korean barbecue, it’s spread on lettuce leaves to wrap grilled meats, but it’s also great with vegetables or as a dip.

Flavor Profile: Savoury, with a balance of salty, spicy, and slightly sweet flavours, underscored by earthy umami.

3. Romesco – Spain:

Romesco sauce, originating from Catalonia in Spain, is a smoky, nutty sauce made from roasted tomatoes, red peppers, almonds or hazelnuts, garlic, olive oil, and a hint of vinegar. Traditionally, it was paired with fish, but its unique flavour profile makes it ideal for a variety of dishes.

Ingredients: Roasted red peppers, tomatoes, almonds or hazelnuts, garlic, olive oil, sherry vinegar, and smoked paprika

How It’s Used: As a dip for grilled vegetables, a sauce for seafood, or even spread on sandwiches.

Flavour Profile: Smoky and slightly sweet, with a creamy texture and an underlying nuttiness that’s balanced by a touch of acidity.

4. Aji Verde – Peru:

Aji Verde is Peru’s spicy and creamy green sauce, made from aji amarillo (Peruvian yellow chili), cilantro, garlic, lime, mayonnaise, and sometimes queso fresco or Parmesan. It’s a staple condiment in Peruvian cuisine, giving dishes a bright, herbaceous, and spicy kick.

Ingredients: Aji amarillo, cilantro, lime juice, garlic, mayonnaise, and optional cheese (like queso fresco or Parmesan)

How It’s Used: Commonly served alongside roasted chicken or grilled meats, but it also works well as a dip for fried plantains or yucca.

Flavour Profile: Creamy with a mild heat, complemented by fresh herbs and a slight tang from the lime.

5. Mole Negro – Mexico:

Mole negro is a complex, deeply flavoured sauce originating from Oaxaca, Mexico. This dark, almost black sauce combines over 20 ingredients, including dried chilis, spices, chocolate, and nuts, resulting in an earthy, spicy, and slightly sweet sauce with a rich, velvety texture.

Ingredients: Dried chilis (such as ancho, pasilla, and mulato), dark chocolate, almonds or peanuts, cinnamon, cloves, and black pepper

How It’s Used: Poured over meats (especially turkey or chicken), tamales, or enchiladas for a decadent, festive meal.

Flavour Profile: Rich, smoky, with a gentle sweetness and notes of chocolate, spices, and a mild heat.