Zhug is its more aromatic and subtle Yemenite cousin
Zhug (Yemenite hot sauce)
1 tsp black pepper
1 tsp caraway seeds
3-4 cardamom pods
4 hot dried chili peppers, soaked in water for an hour
1 head garlic, peeled and separated into cloves
a large bunch of fresh coriander (essential)
salt
Blend it in a food processor. Add it to soups, stews, or spread it on bread.
One of my former flatmates knew a Yemenite woman who had this stuff on toast every morning for breakfast. (FWIW, he was never sufficiently interested in her chest to see if this put hair on it.)
Avital