Villa Jerada’s Harissa No. 1 is our favorite version of this North African red pepper paste for its bright, complex flavor. While many store-bought varieties have a one-dimensional spicy flavor, this harissa layers acidity and fruitiness with preserved lemons, a touch of vinegar and tomato paste for a lively, tangy condiment. Villa Jerada uses just enough high-quality Moroccan olive oil to make the harissa spreadable and smooth without diluting its flavor, as opposed to conventional brands that contain a high proportion of water and vegetable oil.

This chili sauce is enhanced with preserved black beans, mushroom powder, sesame oil and garlic for a complete flavor profile. The crispy bits of chili, the namesake ingredient of this dish, provide bursts of contrasting texture, making it an ideal tableside topping for stir fries, soups, braises and more.

Gochujang is a Korean hot pepper paste that has a savoriness similar to Japanese miso and is fermented with glutinous rice, which gives it a slightly sticky texture and subtle sweetness. It’s a real powerhouse ingredient that we’ve come to rely on and consider an essential element of the Milk Street pantry. Chung Jung One's version has an approachable, mild heat level for adding to everything from tofu stew to barbecue meats.

Salsa macha is not readily available in grocery stores, but it’s worth it to track some down—especially if it’s this one from Xilli, which is made by hand in small batches. It has clear chili flavor— smokey, fruity, darkly roasted without being burnt—and a satisfying, crunchy texture from ground buttery, roasted peanuts and flakes of tender chili. They’re almost confetti-like suspended in the silky oil. The taste is dark and deep, but without any bitterness. Simple, yet still nuanced, it’s the perfect condiment.

Packing a 3 out of 10 heat level, this unique Pizza Chili Crunch from the Flavor Society adds a crunchy, piquant finish to any dish. Unlike traditional chili crisps, this rendition stands out more for flavor and texture than it does for heat. Taking inspiration from Italian flavors, it stars a blend of chilies, fennel seeds, Italian herbs, fried onion and garlic, all of which get an umami boost from silky chili-garlic oil and mushroom powder. It’s a perfect partner for pizza, but we also love it on vegetables, salads, pasta, breads (like focaccia!), sandwiches or spooned over fish. Mix it into mayo or lemon juice and you may have a favorite new dip for French fries and lobster. The Flavor Society sources premium, non-GMO ingredients grown in the United States, like their organic sunflower seeds—which add a nutty flavor and extra crunch—California garlic, onions grown in Washington and Idaho and dried chilies from Las Cruces, New Mexico.

Savory, spicy gochujang meets sweet plum in Demisaem’s funky, fruity Chojang-Gochujang Sauce. Made in Korea, this red pepper and plum paste is spiked with fermented plum vinegar, Korean chili powder, traditional rice syrup, garlic, ginger and sesame seeds for an aromatic, sweet-sour balance that gives off a quick hit of heat that doesn’t linger on the tongue. The smooth, deep red paste comes packaged in an easy to squeeze bottle, pairing well with noodles, rice, grilled meats, eggs, burgers, burritos, tempura, bibimbap, grilled meats, barbecue and fish. Or use it as a marinade, mixed into sauces or stirred into dressings for a spicy, tangy kick. We especially like it in place of ketchup and sriracha.

Made and bottled in Taiwan, this small-batch hot sauce features Taiwan-grown pineapples sourced from family farms and a hint of miso. Inspired by the flavor of tacos al pastor, savory miso, fruity chilies and bright, acidic pineapple combine to make a mild-to-moderate hot sauce. It’s excellent in a marinade, thanks to pineapple’s natural ability to tenderize; we love it in grilling and basting sauces. It’s also wonderful on pizza, thanks to its smooth and pourable consistency.

This duo of small-batch hot sauces from Taiwanese brand Empress has something for everyone: a spicy, zippy Passion Fruit Mustard Hot Sauce and a milder, fruitier Pineapple Miso Hot Sauce. Both feature hand-selected, Taiwan-grown fruit and chilies (and they make a great gift).

Passionfruit Mustard Hot Sauce: Made from passion fruit grown in the mountains of Taiwan, this bright, small-batch hot sauce is fermented naturally with hand-selected chili peppers. This unusual sauce packs a hot punch; it delivers the heat with Chinese-style hot mustard, pairing well with tropical top notes of subtly sweet coconut and tart passion fruit, finished with Caribbean jerk spices. The texture of the sauce is thick but pourable. Try it with grilled meat, seafood, fried foods, eggs, dim sum, rice, root vegetables and more for a fruity, zingy kick. The sauce also is excellent stirred into spreads, poured on to oysters, added to marinades for steaks or even in cocktails, for some zippy heat.

Pineapple Miso Hot Sauce: Made and bottled in Taiwan, this small-batch hot sauce features Taiwan-grown pineapples sourced from family farms and a hint of miso. Inspired by the flavor of tacos al pastor, savory miso, fruity chilies and bright, acidic pineapple combine to make a mild-to-moderate hot sauce. It’s excellent in a marinade, thanks to pineapple’s natural ability to tenderize; we love it in grilling and basting sauces. It’s also wonderful on pizza, thanks to its smooth and pourable consistency.

Made from passion fruit grown in the mountains of Taiwan, this bright, small-batch hot sauce is fermented naturally with hand-selected chili peppers. This unusual sauce packs a hot punch; it delivers the heat with Chinese-style hot mustard, pairing well with tropical top notes of subtly sweet coconut and tart passion fruit, finished with Caribbean jerk spices. The texture of the sauce is thick but pourable. Try it with grilled meat, seafood, fried foods, eggs, dim sum, rice, root vegetables and more for a fruity, zingy kick. The sauce also is excellent stirred into spreads, poured on to oysters, added to marinades for steaks or even in cocktails, for some zippy heat.