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Xanthan Gum is a slime produced by the bacteria Xanthomonas campestris that has been dried out for culinary use. Xanthomonas eats corn syrup, but it doesn't have to be corn syrup; in the wild, Xanthomonas mostly likes crucifers like cabbage (much to the annoyance of cabbage farmers).

Is that style of hot sauce uniquely Malaysian? Are there any other pepper syrup sauces that get their consistency using sugar alone rather than gums?