Sambal is a generic term for many varieties of chili-based sauces popular in Indonesia, Malaysia and Sri Lanka. Most of sambals are traditionally made using stone pestle and mortar, according to each recipe. Nevertheless, there are some bottled mass-produced sambal brands today. "Saus Cabai" (Indonesia) or "Sos Cili" (Malaysia), a category of its own, uses tomato puree, chili juice, sugar, salt and some other spices or seasonings to give the spicy, but not too hot, taste. Some countryside commercial varieties use bird's eye chili ("cili padi", "cabai rawit" or "burung") together with its seeds to raise the level of heat (piquancy) of the sauce. Variants include the typical concoctions with ginger and garlic (for chicken rice) and variants that are made into gummy consistency as with ketchup/tomato sauce.