This set of two Malaysian sambals pack a punch of bold flavor pleasant heat. Hot Chili Sambal has a chili-forward flavor and fire that's balanced between the brightness of fresh peppers and earthiness of dried chilies. In addition to garlic, sugar and vinegar, this small-batch sauce also includes shrimp paste, which contributes umami without a fishy flavor. The sambal has a thick, spreadable consistency and incorporates easily into dips, spreads and sauces. Based on a family recipe, Lime Leaf Sambal is a one-of-a-kind tangy and savory chili paste made with makrut lime leaves and lime juice. The clarifying aroma and complex floral notes of the lime complement the chili peppers' fresh, vibrant quality without making the hot sauce taste overwhelmingly citrusy. The sambal is rounded out with pungent garlic, cane sugar and kosher salt for a savory, balanced condiment that has both the brightness of fresh chilies and the depth of cooked chilies.

This small-batch chili paste from Auria's Malaysian Kitchen has a wonderful chili-forward flavor, with a balance between the brightness of fresh peppers and the earthiness of dried chilies that makes it adaptable to all manner of recipes. The spice is rounded out with pungent garlic and a touch of sugar and vinegar, and the producer also uses shrimp paste in its recipe, which contributes umami flavor without any fishiness. As an ingredient for cooking, you can get more mileage out of sambal than hot sauce thanks to its thicker consistency, while its complexity makes it a great powerhouse ingredient for weeknight stir-fries. Try substituting sambal for the red chili flakes in our Thai Stir-Fried Spinach.

Based on a family recipe, Lime Leaf Sambal by Auria's Malaysian Kitchen is a one-of-a-kind tangy and savory chili paste made with makrut lime leaves and lime juice. The clarifying aroma and complex floral notes of makrut lime complement the chili peppers' fresh, vibrant quality without making the hot sauce taste overwhelmingly citrusy. The sambal is rounded out with pungent garlic, cane sugar and kosher salt for a savory, balanced condiment that has both the brightness of fresh chilies and the depth of cooked chilies.

Pandan Kaya is a Southeast Asian coconut jam often eaten on toast or baked into bread and pastries. It has a jiggly, custardy consistency, a spring green color from pandan leaves and a light coconut aroma. The creamy jam has a salted caramel-like character and a lightly herbal quality that is utterly addictive. Auria's Malaysian Kitchen slow-cooks their product in small batches in Brooklyn using a minimal ingredient list and no artificial preservatives or colors. Use Pandan Kaya like you would a custard or curd: Layer between cakes or cookies, use it as a filling for crepes, or smear on waffles with fruit instead of syrup. Try it as a base filling for baked tart shells topped with fruit, or mix with milk and cream and freeze in an ice cream maker

Kaya is a Southeast Asian coconut jam often eaten on toast or baked into bread and pastries. It has a jiggly, custardy consistency and a light coconut aroma. This dairy-free caramel coconut spread has a lovely drizzly texture and a nutty-sweet taste that’s balanced by its toasty, cookie-like coconut flavor. It’s also infused with fresh and floral-flavored pandan leaves, often referred to as the vanilla of Southeast Asia for their exceptional fragrance and mild sweetness. Auria's Malaysian Kitchen slow-cooks their product in small batches in Brooklyn using a minimal ingredient list and no artificial preservatives or colors. Substitute this creamy spread wherever you would use a jam or curd: Layers between cake or spread on a waffle before topping with berries.