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Sambal oelek, the most important spicy sauce of Indonesia
Each country has its 'own' spicy sauce. We call the sauce of Indonesia sambal. Sambal exists in different variants. In the Netherlands the most famous is the sambal oelek. This is the basic variant where only salt is used in addition to chilli peppers. Sambal oelek is very spicy because, unlike some other varieties, it is not fried before it is served. You use this sambal as an ingredient in Indonesian meals, or as a condiment. You can order it online at Natural Spices in a package of 3 kilos. Sambal oelek contains no sugar and is vegan.
Sambal oelek: neutral and spicy at the same time
The red colour of the sambal oelek indicates the level of spiciness of this sauce. The redder, the spicier. The seeds in the sauce also provide a 'hot' taste experience. Sambal oelek gives your dishes a spicy bite, while it still keeps a neutral taste. That is why it suits many different ingredients and can be added to many dishes. You add the sambal to taste. Keep in mind that a seemingly small amount can already add a lot of spiciness. So always be careful with the proportions and if in doubt, add the sauce in stages when you process it through a dish. Once the packaging has been opened, keep it in the fridge.
The difference between sambal oelek and other types
Sambal oelek is the most commonly used sambal. Besides this variant there are several other types which all differ slightly from each other. The basis for each type of sambal is formed by the peppers. The ingredients that are added further determine the name of each specific sauce. Some types, in contrast to the sambal oelek, are fried before they are eaten. Sambal badjak is slightly milder because a part of the chillies has been replaced by onion. Sambal brandal, on the other hand, is quite spicy. Besides the usual amount of chilli peppers you will also find garlic, onion and kemiri nuts in it. Due to the addition of sugar, Sambal manis is sweet and the mildest variety.
Nutritional values per 100 grams
|of which saturated fatty acids||0,1 gram|
|of which sugars||2,7 gram|
- UsageDepending on application.
- Ingredientschili, salt, food acid: E260, preservative: E211
- Country of originThe Netherlands
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