Fish sauce is often made from anchovies, salt, and water, and is intensely flavoured. Anchovies and salt are arranged in wooden barrels to ferment and are slowly pressed, yielding the salty, fishy liquid. The salt extracts the liquid via osmosis. Southeast Asians generally use fish sauce as a cooking sauce. However, there is a sweet and sour version of this sauce which is used more commonly as a dipping sauce (see "nước chấm"). Fish sauce in Burma is called "ngan bya yay" (ငံပြာရည်). In Cambodia, fish sauce is known as "teuk trei" (ទឹកត្រី), of which there are a variety of sauces using
Mole sauce to resemble the Portuguese word "molho", which means "sauce". While chili pepper sauces existed in pre-Hispanic Mexico, the complicated moles of today did not. They did not contain chocolate, which was used as a beverage, and in all of the writings of Sahagún, there is no mention at all of it being used to flavor food. Most likely what occurred was a gradual modification of the original molli sauce, adding more and different ingredients depending on the location. This diversified the resulting sauces into various types. Ingredients that have been added into moles include nuts (such as almonds, peanuts, or