This document provides brief descriptions of sauces from different countries and regions around the world, including their key ingredients. It includes spicy sauces from China, Belize, Barbados, the Caribbean, Louisiana in the USA, Peru, Portugal, and Morocco, listing the primary peppers and spices in each. The sauces showcase the global inspiration to be found in hot sauces from various cultures.

1. CHINA
Spicy Black
Bean Sauce
mixture of black beans, Sichuan
peppercorn, garlic, peanuts,
Chinese five spice, sesame
and soy sauce
BELIZE
Habanero Sauce
onion, garlic, vinegar, carrots,
scotch bonnet chilies, habanero
pepper, lime juice, vinegar
and salt
BARBADOS
Bajan Hot
Pepper Sauce
shallots, onion, turmeric, mustard,
salt, scotch bonnet peppers,
horseradish, garlic
and vinegar
CARIBBEAN
Caribbean
Hot Sauce
scotch bonnet peppers, peaches/
pears, yellow mustard, brown sugar,
molasses, vinegar, cumin, ginger,
salt and black pepper
USA: Louisiana
Honey Hot Sauce
tabasco pepper, vinegar, honey
PERU
Aji Verde Sauce
jalapeno peppers, garlic,
green onion, cilantro, lime juice,
salt and black pepper
PORTUGAL
Piri Piri
crushed chili, citrus peel, onion,
pepper, salt, lemon juice, bay,
paprika, pimiento, basil, oregano
and tarragon
MOROCCO
Harissa Sauce
roasted red peppers, coriander,
caraway and saffron
GLOBAL INSPIRATION FROM