Kimball chilli sauce (صلصة حارة) in a 340 g glass bottle, a bright red table sauce for fries, spring rolls, burgers, noodles and wraps.
A tall glass bottle of bright red sauce with a yellow label: Kimball in a red oval, a long red chilli, and Chilli Sauce beneath, with the Arabic name repeated on the neck label under a silver cap. The bottle holds 340 g, and the record lists Malaysia as the origin. The gallery shows two of its most common jobs, a dip for golden potato wedges and a sauce for crisp vegetable spring rolls. As general background, chilli sauce may be hot, sweet or a mix of both, and many sweet or mild varieties exist, which sets chilli sauce apart from most hot sauces. A bottle like this typically earns a place on the table in fast-food outlets, cafeterias and family restaurants, where guests add as much or as little as they like. Commonly, kitchens pour it into ramekins for fries, nuggets, samosas and spring rolls, squeeze it into burgers, shawarma and wraps, and stir it into fried rice, noodles and stir-fries for gentle heat. It also mixes with mayonnaise for a quick spicy dip. Shake the bottle before use, wipe the neck, and keep it capped once opened.
