Is this still sambal?
The modern sambal outside Indonesia explained
Sambal. Fiery, powerful, and bursting with character. A seasoning that instantly evokes memories of Indonesian cuisine for many. But the world is changing—and sambal is changing with it. These days, you see sambal popping up in cuisines far beyond Southeast Asia. In the Netherlands, America, Scandinavia—and even at Mr. Scoville. But can you still call it sambal ?
Here we delve into that question. What makes something sambal—and when is it just a spicy sauce by another name?
👉 Want to know exactly what sambal is? Then read our previous blog post: "Sambal – what is it exactly?"
Traditionally, sambal is a spicy paste made from ground chili peppers, often combined with garlic, onion, salt, sugar, vinegar, and spices. In Indonesia, sambal isn't just a sauce; it's an essential part of the meal. Hundreds of varieties exist—raw, fried, fermented—and are often tailored to specific dishes or regions. Sambal is both culture and custom there.
But the world of sambal now extends beyond Indonesia. In the Netherlands, we've been making sambal for decades, often inspired by the classic style, but with our own unique twist. Think sambals with Carolina Reaper or Habanero, combinations with mango, coffee, or peanuts, or artisanal varieties that are slow-cooked or even smoked. These modern sambals are often locally produced, using honest ingredients and creative recipes. They may no longer be "traditional," but they still capture the essence of sambal: heat, flavor, and character.
So, when can you still call something sambal? There's no official global definition, but there are clear guidelines. In our opinion, something is sambal if chili peppers are the main ingredient, the texture is a paste (not watery like a hot sauce), and there's a balance of spicy, salty, sour, sweet, and umami. Sambal is a seasoning with layers, designed to make your dish more exciting.
Do you call it sambal when there aren't any chilies in it? Or if it's just sweet or sour, without heat or heart? Then you're welcome to call it something else – but then it's no longer sambal. Then you're visiting the realm of chili sauce , chili oil, or hot sauce.
At Mr. Scoville, we believe sambal is an adventure. We respect our roots but aren't afraid to explore new paths. Our sambals are handmade, artisanal, and always with a creative twist. Peanut and habanero sambal? Absolutely. A badjak with a deep, smoky undertone? Absolutely. As long as it tickles the tongue, warms the heart, and challenges your taste buds, it's still sambal to us.
Sambal doesn't necessarily have to come from Indonesia to be sambal. As long as the foundation remains – fiery peppers, texture, and flavor balance – sambal can continue to evolve. Modern sambal is global, experimental, and full of boldness.
And that's exactly what Mr. Scoville stands for. Experience it for yourself in our collection of unique sambals – and discover what spicy really can be.