PONZUImagine soy sauce with a citrus kick, and you’ve got the basic flavor of this Japanese staple. International markets carry it by the bottle, but try making it at home for a fresher. Use it as a salad dressing, as a meat marinade, or as a dipping sauce for seafood.

SAMBALSriracha fans should try this Indonesian favorite that combines peppers, herbs, citrus, and fish sauce. Traditionally made with a mortar and pestle, it’s chunkier and less acidic than many southeast Asian hot sauces while still packing a mean punch.

MOLHO APIMENTADOBrazilians enjoy this versatile sauce as a marinade, as a seasoning, and as a dip for vegetables and grilled meats. It’s known as a hot sauce, but you can vary the heat to your liking while still retaining the fresh, flavorful taste. Try it with a hearts of palm salad and a New Orleans twist courtesy of Chef Emeril Lagasse.

TKEMALIThis plum sauce is the equivalent of ketchup for many Georgians (the country, not the state). Sour and tangy—The Kitchn calls it “a cross between ketchup and chutney”—it’s often served with potato dishes and meats, and mixed in with stews. The flavor profile varies based on the ripeness of the plums being used, from tart green plums to milder red ones.

GOCHUJANGThis complex hot sauce from South Korea combines chilis, fermented soybeans and sticky rice. It’s too thick and potent to use as a finishing sauce like Sriracha, but it’s perfect for cooking. Try adding it to miso soup or using it to coat grilled or fried vegetables.