This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.

Many barbecue teams create their own seasonings. This one was developed by the Raccoon Flats BBQ team.

This recipe and others can be found in the following article:

From the Netherlands Antilles' island of Saba comes this simple, 
steeped hot sauce that graces seafood dishes or simple rice. Malt 
vinegar, made from malted barley, is the secret taste ingredient. 
Because of the vinegar, this sauce can be kept for a month or so in the 
refrigerator.

This recipe is from the article Mighty, Mysterious Mauritian Mazavaroo By Leyla Loued-Khenissi

This is the sauce that commonly is bottled in liquor bottles and sold in 
the mercados and at roadside stands in central and northern Mexico. It 
is sprinkled over nearly any snack food, from tacos to tostadas.

From Tlaxcala comes a wonderful sauce that utilizes chipotles, or any 
type of smoked chile. Most commonly, chipotles are smoked red jalapeños. 
This is a table sauce served at room temperature to spice up any main 
dish, including meats and poultry.

This is a very basic sauce that can be easily changed to create a variety of different pasta dishes. For example, substitute feta cheese for the mozzarella, oregano for the basil, add some kalamata olives and chopped capers and you have Greek pasta. This dish can be served hot or at room temperature making it great for summer entertaining.

This recipe is traditionally served with anticuchos (grilled beef heart) 
and corn on the cob, but it's a great accompaniment for any grilled meat.