Yemeni in origin, brought to Israel by Yemeni Jewish immigrants in the mid-20th century. Now a cornerstone of Israeli street food culture. The name derives from the Arabic word for hot sauce or relish.
Zhug — also spelled schug, zhoug, or zhough — is the Yemeni hot sauce that has become fundamental to Israeli street food and Middle Eastern cooking broadly: a vivid green chilli paste of fresh green chillies, coriander, garlic, cardamom, cumin, and olive oil that delivers both immediate heat and a deeply aromatic complexity that sets it apart from any other chilli sauce in the world. The cardamom is the element that surprises — floral, slightly sweet, intensely perfumed — and it is this that gives zhug its distinctive Yemeni character. Yemen's culinary tradition is one of the least-known great spice traditions in the world, and zhug is its most accessible ambassador. Brought to Israel by Yemeni Jewish immigrants, it became the essential accompaniment to falafel, shawarma, sabich, and the entire canon of Israeli street food. It is now found in every shuk (market) in Israel, always alongside hummus and tahini, spooned liberally onto anything that needs heat and life. The fresh green version uses green chillies, coriander, and parsley — raw, pounded in a mortar or blended to a rough paste. A red version (zhug adom) uses dried or roasted red chillies and has a smokier, deeper character. The ratio of chilli to herb determines heat versus flavour; a more herb-forward version is gentler and more versatile. A more chilli-forward version is aggressive and needs food to stand up to it. The mortar-and-pestle method produces a coarser, more textured paste with better aroma release — the crushing action releases volatile oils from the herbs and spices differently than blade chopping. Blending produces a finer, more homogeneous paste suitable for service where uniformity matters.
Fiercely hot, herbaceous, and floral — the cardamom and fresh chilli combination is unique in the world of hot sauces
Cardamom is non-negotiable — it is the flavour signature that separates zhug from any other chilli sauce Use fresh green chillies for the traditional colour and brightness — jalapeño, serrano, or bird's eye work Pound in a mortar for the coarsest, most aromatic result; blend for a finer paste Both coriander and parsley work — coriander alone is more assertive, parsley tempers the heat Allow to rest 15–30 minutes before serving — the flavours unify and the harsh edges of raw garlic mellow
A teaspoon of zhug stirred into hummus or yoghurt creates a dip of remarkable complexity For a red zhug (adom), use a combination of dried guajillo and fresh red chillies, toasted cumin, and cardamom Zhug freezes well in ice cube trays — an on-demand flavour bomb for soups and stews Diluted with more olive oil and a squeeze of lemon, zhug becomes an excellent marinade for lamb For an Israeli-style breakfast, pair with fried eggs, tahini, and fresh flatbread
Omitting the cardamom — produces a green chilli sauce that could be from anywhere; the cardamom is what makes it Yemeni Using dried chillies for the green version — loses the brightness and fresh character Over-blending to a uniform liquid — the paste should have texture Under-seasoning — zhug needs salt to bring the chilli and herb flavours forward Not resting — serve immediately and it can taste raw and harsh