This Fiery Hot Sauce Uses A Pepper Lost To History | KQED Beyond the Menu

Have a glass of milk ready, because sambal is bringing the heat.
There is no ONE sambal. Although there are over 200 different varieties of this spicy hot sauce in Indonesia alone, the chili pepper has been the one common key ingredient in every recipe for centuries . . . or so we thought. There’s evidence of sambal hundreds of years before the chili pepper arrived in Asia. So what the heck did they put in sambal back then? Watch this video to find out!
Thanks to Siska Silitonga, owner of ChiliCali, for taking us on a delicious sambal journey.
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📖 Chapters:
0:00 There is no ONE sambal -- there are HUNDREDS
0:42 Before the chile pepper, what went into sambal?
1:02 Indonesia: Where sambal was born
2:41 Chiles come from the Americas and spread around the world
3:30 Siska Silitonga of ChiliCali makes sambal merah
4:32 Watch Cecilia taste sambal merah
5:09 Early on, people confused chile pepper with black pepper
6:50 Siska Silitonga of ChiliCali makes sambal matah
7:36 Watch Cecilia taste sambal matah
7:50 Long pepper used in ancient sambals
8:57 How long pepper vanished from a lot of foods
9:43 Making base genep with long pepper instead of chiles
Read More
The diversity of sambals
journalofethnicfoods.biomedce...
How the chile pepper conquered the world
affiliations.si.edu/a-plant-f...
Pepper naming confusion
www.atlasobscura.com/articles...
The story of black pepper
www.tastingtable.com/1066195/...
The story of long pepper
www.atlasobscura.com/foods/lo...
#hotsauce #sambal #foodhistory
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About Beyond The Menu:
The story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s popular dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.
Beyond the Menu is produced by KQED, check out all episodes here: www.kqed.org/beyondthemenu

[@KQEDFood]

Sambal is a chili-based Indonesian hot sauce that's hundreds of years old. What's your go-to hot sauce? #teamsriracha

[@amirakhavi]

1q1112

[@NSXTypeRGTRLM]

Thanks for the content! It's a fun show to watch!

[@KQEDFood]

Thanks for watching! We appreciate you.

[@shahesfelazi8549]

Before chilli we had pepper and different types of peppers

[@MiloBanks79]

im nso confused

[@duckswrld2381]

17k views and 7 comments? 7 COMMENTS?

[@KQEDFood]

Thanks for bumping it up from 6! 😅

[@duckswrld2381]

i actually bumped it up from 7.

[@lienlethi7986]

Chào bạn nhìn 2 bạn vui quá cảm ơn bạn chia sẽ hãy đến thăm tôi nha bạn của tôi 🎉🎉🎉

[@pepecoto]

I’m in this

[@prodigalfraudaddy-es1gl]

Long pepper is from north india ,black pepper from south india and red long pepper is from indonesia...romans used long pper from north india first then shifted to south indian blak pepper or black gold that made south india the richest province in world for almost a millenia.the long pepper tastes like black pepper mixed with ginger garlic paste (slight sourness)..greeks and romans used it for medicine,food and also to flavour wine.

[@Bootes_Void]

Chili Pepepers are literally from Mexico.