Zhug

I tasted this relish in Israel, where it was brought by Yemenite immigrants. It is so strong that a tiny drop picked up on the tip of my little finger set my throat on fire.

Grind and blend the following to a paste: 1 teaspoon black pepper, 1 teaspoon caraway seed, 3–4 cardamom pods, 4 strong dried peppers soaked in water for an hour, 1 whole head garlic, a good bunch of coriander leaves and salt. Use it to flavour soups and stews or simply to dip your bread in.