Dawn Sauce

While there are many other Khanates' condiments, no other is found throughout the Black Desert. Certainly, it would be strange or even rude for a host not to provide it for his guests. Being from the east, I found its often extreme spiciness took some getting used to.

The sauce is complex. At first, it warms your tongue with the earthiness of cumin and oregano. Underneath there is an intricate blend of sweet acidic fruits: oranges, lemons, peaches, cantaloupe, and apricots. It takes a moment, but then, a crescendoing tingle. Pain dances upon your tongue as fire erupts in your mouth. I suggest tea with much honey if you aren't used to the sauce. It helps .... a little.

There are many types of peppers that grow in the black desert. So to be fair, the sauce can range from a little hotter than the Principalities' mustard to something I can't fathom a human ingesting voluntarily. The most popular is made with these shiny red peppers smaller than a woman's pinky. I don't understand how such tiny fruits could contain so much fire. When they are in season, cooks use the peppers fresh. Otherwise, they buy it dried and powdered in the spice market. I will send a sample with the sauce.

It should be noted, despite its name, dawn sauce is eaten at all meals, from breakfast to supper. When I first visited the Khanates, I asked my guide about its name. Enigmatically, he said, "Look at the horizon tomorrow morning." I did so, and his point was clear. The sauce is that color in the sunrise somewhere between rose and orange.