Off the top of my head:
India:
Sugar
Pepper
Basil
Mangoes
Bananas
Ginger
(Ceylon) Cinnamon
SEA:
(Cassia) Cinnamon
Mace
Nutmeg
Oranges
Lemons
Limes
Central Asia:
Apples
Carrots (Afghanistan, could be considered MENA or India but the MENA category is too OP)
East Asia:
Peaches
Soy Sauce
Ketchup
Soy sauce
Sesame oil
Africa:
Coffee
Coca-Cola
Palm oil
Americas:
Chocolate
Vanilla
Blueberries
Potatoes
Tomatoes
Corn
Pineapple
Strawberries
god damn i'm jealous. i have a handful of supermarket ones, but mostly it's stuff I've had to import from latin america or asia. hot sauce availability in canada is mid.
:yea: I guess maybe go ask your local Latin American restaurant (if there is one) wether you can buy their sauce? Long shot I guess
I'm pretty sure it's fucking all tapatio lmao. On the better side of store bought, but I live in the tiniest province so availability of basically anything interesting is low and there are like 3 Latin American restaurants I don't have to take a ferry to another province to visit.
I going to pour one out for you, rip
Ok, may I play the World's Smallest Violin for ye, on the isle you call the most wee of all provinces...
What brocht ye there, exile, ... cheap property rent? Why do you live there lmao....
Cyclable-ness and needing the ocean. Much like a 19th century sick person in a cosmic horror story, I was told the sea air would do me good, and it has. The only weird thing I've discovered in the Maritimes has been Newfies, unfortunately.
Why so, don't you have Nova Scotians, langoustines and the like, in your proximity?
I tease out of love, people out here are really friendly. There's just a tragic lack of Lovecraftian mysteries for me to unravel to give my life meaning and then drive me into all-consuming madness. I was hoping for Azathoth of Green Gables and instead all I got was cheap fish and really good seasonal produce.
If you have the time/space and fresh chilies available to you, lacto fermenting chilies with some spices and garlic, then blending them makes for amazing hot sauces that you can tailor to your tastes. It's remarkably easy and safe to do.
I did this with habaneros, onion, and garlic and it turned out amazing. Only thing I would change would be stopping the fermentation at like 7-10 days instead of letting it go for two and a half weeks. Too fermented for me, but my friends love it.