Sambal, Southeast Asia's essential chili paste, gets a Malaysian mango twist that opens the heat up with fruity sweetness.

• Sambal: This foundational hot sauce of Malaysian cooking is a powerful paste of fresh and dried chilies and aromatics.
• Belacan from Malacca: The fermented shrimp paste is sourced directly from Malacca, a coastal Malaysian city with centuries of seafood paste tradition.
• Mango mashup: Sweet-tangy mango balances the heat and umami of the sambal base.
• Handmade by Auria's Malaysian Kitchen: Made in Brooklyn by Auria Abraham ("The Sambal Lady") using her mother's family recipe adapted from Seremban, Malaysia.

For the cook who wants to upgrade everyday cooking with Southeast Asian depth, and for anyone who's tasted sambal at a Malaysian restaurant and wanted to bring that heat and umami home.

Origins

Sambal is as central to Malaysian cooking as ketchup is to American food; every family has their version, shaped by regional and generational differences. Auria Abraham brings her mother's recipe from Seremban to Brooklyn, using belacan from Malacca, one of the most prized sources of fermented shrimp paste in Southeast Asia, for deep, authentic umami depth.

Taste: Spicy, Fruity, Umami, Sweet.

How to enjoy

• Stir into stir-fries, noodles, or fried rice as a flavor base
• Use as a dipping sauce for grilled meats, seafood, or spring rolls
• Whisk into salad dressings with lime juice and fish sauce

Details

• Size: 8 oz (237g)
• Key ingredients: Fresh chilies, mango, fermented shrimp paste (belacan, from Malacca), garlic, cane sugar, vinegar, salt
• Dietary notes: Gluten-free; contains shellfish (shrimp paste)
• Allergens: Contains shellfish (shrimp)
• Storage: Refrigerate after opening