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is it JUST a condiment, or is it used in cooking itself? presence of FISH and SHRIMP makes me think this is similar to harm ha/bagoong/belachan. even if leaving out the seafood, is it close to SAMBAL (which, again, is used heavily IN COOKING and not as an afterthought on the table)?
also, what's with the last section? says the ground version might not contain pepper, while then INCLUDING it in the list of ingredients! worse yet, it leaves out ALL of the fishy stuff; is this standard among ground versions?
i'd suggest someone who knows this stuff (i do not) revamp article heavily to sort out: 1) basic sauce, 2) non-pepper version, 3) non-fish version, [4) non-pepper AND non-fish version?] ...and THEN mention which of these are routinely made into dried/ground versions. for all i know, all 8 may exist!
maybe it's a language issue. "peppers" in english are soft and colorful (red green yellow, sometimes others). generally either "bell peppers" or "chili peppers".
"pepper", otoh, is a little round BLACK thing, ground up further to make a black powder. sometimes they are also GREEN; these are usually called "peppercorns". there is also a (much rarer) WHITE version.
if your intent by saying "peppers" was these various TYPES of PEPPER, use either "types of pepper" or "peppercorns". using "peppers" makes the reader think u mean BELL PEPPERS and CHILI PEPPERS.