Koningsvogel Chili Paste Surinamese Sambal 270 g

✨ Koningsvogel Surinamese Sambal Chili Paste for Bold, Everyday Heat 🌶️

This Koningsvogel chili paste is inspired by Surinamese cuisine, bringing a punchy, savory heat that wakes up weeknight meals without a long list of steps. Use a little for gentle warmth or add more when you want a fuller, lingering chili kick.

It’s an easy way to season noodles, soups, rice dishes, and marinades—stir it in while cooking, spoon it on at the table, or mix it into sauces for instant depth. A small amount goes a long way, so start modestly and adjust to taste.

✅ Key features

• Quick way to add Surinamese-inspired chili heat and savory depth to everyday cooking
• Easy to control: start with a small spoonful, then build up to your preferred spice level
• Great shortcut for boosting flavor in broths, stir-fries, and sauces without extra chopping
• Works as both a cooking ingredient and a finishing condiment for a fresher, brighter kick
• Handy pantry staple when you want consistent heat for multiple cuisines, from Southeast Asian to fusion dishes

🍽️ How to use

• Stir into noodle soups like Tom Yum-style broths, or add to spicy beef noodle soups for a deeper chili backbone
• Mix with oil and a splash of citrus to make a quick drizzle for grilled meat, tofu, or roasted vegetables
• Blend into mayonnaise or yogurt for a spicy sandwich spread or dip for fries and snacks
• Add to marinades for chicken, pork, or tempeh, then grill, pan-sear, or roast
• Fold into fried rice or stir-fried noodles near the end of cooking to keep the chili aroma lively

👩‍🍳 Try our original recipes

• Thai soup Tom Yum
  Tom yum is characterised by its distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth.
• Bún Bò Huế (Vietnamese Spicy Beef & Pork Noodle Soup) — Recipe
  Bún bò Huế is Vietnam’s bold, lemongrass-forward noodle soup from the former imperial city of Huế.
• Beef Rendang Curry (Indonesian Slow-Cooked Coconut & Spice Stew)
  Rendang is Indonesia’s famous slow-cooked beef cooked down in coconut milk, aromatics, and warm spices until the sauce turns deeply concentrated and clings to every piece.

🧾 Ingredients

70% ground red peppers (salt), tamarind paste (water, acid: E270), Madame Jeanette peppers, sugar, flavoring, shrimp powder ( SHELLFISH , palm oil), garlic powder, sunflower oil, preservatives: E202, E211, E260.

🧾 Nutrition facts

Energy (kJ) - 319 kJ

Energy (kcal) - 76 kcal

Fat - 0.7 g, of which saturated 0.1 g

Carbohydrates - 13.4 g, of which sugars 10.2 g

Protein - 3 g

Salt - 9 g

✨ Final touch

Did you know sambal is a broad name for chili pastes across Indonesia and beyond, with each region creating its own signature style?