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 Originally Posted by Lukie
Someone educate me here.
I have never used sambal oelek that I can remember, but from what I gather here it is basically just chilies with no other salt/spices/herbs, and it's used with the intent of making food hotter while not altering the taste.
Personally I use some 99cent spice classics ground red pepper. Sometimes I use cayenne pepper instead. Actually the spice classics ground red pepper might actually be cayenne pepper. Either way it's pretty much the same idea that it adds heat without adding flavor. Other times I use crushed red pepper-- same idea basically
Is there any pressing reason to use sambal instead? I guess it would go better on a sandwich or something where you need a little moisture.
Sambal is fairly neutral, but has way more flavor than cayenne or crushed red pepper. Dried crushed red pepper also tends to distribute the heat unevenly compared to sambal. Try it, I like it a fair bit more as a general heat than either cayenne or dried red pepper.
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