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 frys, soups, braises and more.

This all-purpose condiment layers the spicy elements with salty-sweet soy sauce, umami-rich mushroom powder and brown sugar for a robust, well-rounded sauce; you can think of it as a variation of Sichuan chili oil with just as much bold aroma but less heat. Fly by Jing uses regional Sichuan dried chilies and mouth-tingling Sichuan peppercorns for a classic mala profile that defines much of Sichuan cooking.

We. Put. This. On. Everything. This spice mix celebrates mala—the pleasant mouth-numbing sensation signature to Sichuan cuisine—and is not only spicy, but salty, savory and sweet. Mushroom powder and seaweed powder add a rich base of umami, too. The texture is on the finer side, so it can easily be incorporated on or in anything. We haven’t found anything like it before—it’s a one-and-done seasoning powder.

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A deep marigold yellow, this mild, Sonoko Sakai’s Japanese-style curry powder lingers on the palate with notes of warm spices such as cardamom, black pepper and cayenne. Each small batch is made by hand—blending 16 different sustainably-sourced spices (and no artificial additives) to achieve the perfect harmony of tastes. If you stop and savor its deeply-layered aroma, you can nearly identify every ingredient due to the freshness of each spice and seasoning. The sweetness of clove and cinnamon are given a grounded base by the mustard, black pepper and cumin, with earthy and herbal notes shining through with tumeric and coriander. What truly sets this curry powder apart from others, though, is the hint of rich umami brought by infusing the powder with kombu and mushrooms.

Acclaimed cook and food writer Sonoko Sakai developed and fine-tuned this balanced blend over the course of many months, keeping in mind versatility and concentrated flavor. This curry powder is perfect for making traditional curry bricks—the Japanese curry equivalent to bouillon cubes—or adding an aromatic kick to any recipe. Incorporate into a rub for meat, bloom with other aromatics when sauteeing, or perhaps stir into a soup such as our Black Eyed Pea and Tomato Stew. Combine with butter or ketchup to craft a condiment with a kick, or add to entrees like Ed Lee’s Coconut Curry Braised Fish or our Japanese-Style Beef Curry—substituting the curry powder in place of the garam masala.

We love this fish sauce because it is smoother and more complex than other varieties, with a unique nutty quality. To make it, Red Boat ferments wild-caught black anchovies with sea salt for 12 months in wooden barrels, then presses out and bottles the resulting liquid—that's it. All of its flavor comes from the natural aging process, not added sugar like with most commercial fish sauces. Its name is a reference to degrees N: the scale used to measure the amount of nitrogen in fish sauce, which correlates to protein content and thereby flavor. Forty degrees is up to three times the amount of protein of other brands because the company doesn't dilute its product with water, another indicator of Red Boat's superior quality. Though the initial aroma is intense and pungent, the flavor of this fish sauce isn't fishy, but rather a bold and complex hit of umami. Use this fish sauce as a savory complement to aromatic Southeast Asian curry flavors, such as in our Lemon Grass-Coconut Tofu or Singaporean Shrimp and Chicken Noodle Soup (Laksa). It's also a key flavoring for our Thai Fried Rice and adds savory notes to sweet shrimp in our Thai Grapefruit Salad with Shrimp (Som Tom O) and Grilled Skewered Cilantro-Lime Shrimp. You can also make dipping sauces, such as the dressing of our Grilled Cilantro-Lime Skirt Steak inspired by our travels in Cambodia. Or try our Southeast Asian Chicken Salad with Cashews and Coconut or Vietnamese-inspired Caramel-Braised Chicken with Ginger and Lime to add a rich, savory element to chicken.

A twist on a classic vinegar-based hot sauce using the rare datil pepper, Zab’s is nothing like anything we’ve ever found in run-of-the-mill grocery stores. The sauce is made from datil peppers grown in their native St. Augustine, Florida before it’s cooked and bottled by hand. We love its texture—not too thick or runny—and its unique heat, which lingers on the palate but doesn’t overwhelm. The flavor is tangy and a bit vegetal like a tomato with an up-front sweetness. And of course, the datil’s taste shines through—a bit fruity like a habanero, but with a bit more sweetness. The final pop of flavor is black pepper, which yields an earthy fruitiness and a different type of heat. Not too spicy, a slow bloom that’s easily tempered and almost mustard-like.

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Zab’s is nothing like anything we’ve ever found in run-of-the-mill grocery stores. The sauce is made from rare datil peppers grown in their native St. Augustine, Florida before it’s cooked and bottled by hand. This sauce in particular is meant to be a love letter to the regional sauces made there. We love its texture—not too thick or runny—and its unique heat, which lingers on the palate but doesn’t overwhelm. It’s tangy and sweet, thanks to the additions of pineapple and tomato, along with the carrot and fruity cider vinegar. Extra earthiness from hits of turmeric, mustard and earthy-sweet molasses make it a complex but completely versatile hot sauce.

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Only eight islands in Japan produce Okinawan brown sugar, or kokuto, a raw smoky sugar that is made by slow-cooking sugarcane juice in a centuries-old production method protected by the Okinawa Prefecture. It is smoky and intense, with a tobacco-like aroma and a perfect balance of sweet and bitterness. The Japanese sugarcane imparts a slight fruity aftertaste, and its naturally high mineral content is not only healthier for you but also translates into complex warming spice notes. Use Okinawan brown sugar as a smoky alternative to dark brown sugar, or take advantage of its spicy, bitter notes to add depth to savory recipes. Try it in rich meat braises, swapping out some of the molasses in our Sweet Soy-Braised Pork—it pairs wonderfully with the umami of soy sauce. Similarly, try it in recipes with fish sauce, such as our Stir-Fried Beef and Ginger with Garlic and Scallions or Stir-Fried Black Pepper Chicken with Green Beans; in both cases, substitute an equal amount of Okinawan brown sugar for the white sugar the recipe calls for.