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Chilies in Southeast Asian cuisines

Sambel pedes. Original file: [Sambal kemangi.jpg](https://commons.wikimedia.org/wiki/File%3ASambal_kemangi.jpg). Creator: Wiwik P. License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0). Attribution: Wiwik P. Downloaded from the verified Commons file page; unaltered image. Checked 2026-10-25.
A sambal is a chili based sauce which is normally used as a condiment. Sambals are popular in Indonesia, Malaysia, Singapore, the southern Philippines and Sri Lanka, as well as in the Netherlands and in Suriname through Indonesian influence. It is typically made from a variety of peppers, although chili peppers are the most common. It is sometimes a substitute for fresh chilis. It can be extremely spicy for the uninitiated. Some ready-made sambals are available at exotic food markets or gourmet departments in supermarkets in many countries.. Original file: [Sambalcabe.JPG](https://commons.wikimedia.org/wiki/File%3ASambalcabe.JPG). Creator: Hariadhi. License: CC BY-SA 3.0 (https://creativecommons.org/licenses/by-sa/3.0). Attribution: Hariadhi. Downloaded from the verified Commons file page; unaltered image. Checked 2026-10-25.
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Sambel pedes. Original file: [Sambal kemangi.jpg](https://commons.wikimedia.org/wiki/File%3ASambal_kemangi.jpg). Creator: Wiwik P. License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0). Attribution: Wiwik P. Downloaded from the verified Commons file page; unaltered image. Checked 2026-10-25.

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Chilies are important in many Southeast Asian cuisines, but they are not literally present in every dish across the region. Indonesian sambals, for example, include many regional recipes with different chili varieties; other dishes may be mild.