Joined in 2023 
82 
63 About this deal
Food Network chefs can take the heat" (PDF). Food Network. Archived from the original (PDF) on 2010-11-23.
Simply put, it’s endorphins. We can’t actually taste spice as a flavour, but we do feel pain from it through receptors in our mouths – the ones that are normally responsible for sensing heat. The majority of spicy peppers, such as jalapenos and naga chillies, contain the chemical capsaicin which, when consumed, combines with these pain receptors to cause a reaction not unlike scalding your mouth with a hot drink. Scientists believe that, just like when the body is hurting on other occasions, this chilli pain causes endorphins to be released – the body’s natural pain-killing compounds. We’ve been hearing about Zab’s — which makes an Original and St. Augustine sauce — for years. Both kinds are in this tasting set, and both are favorites of pro cooks and Strategist staffers alike for their well-balanced mix of heat and vinegar. White Bark Workwear owner Charlie Pennes says neither is too spicy, which lends to their versatility. Habanero peppers, pepper extract, apricot nectar (water, apricot pulp and juice, corn syrup, sugar, citric acid, ascorbic acid), mustard flour, garlic, allspice and spices (product label, The Final Answer, 2011) Quality of ingredients is another important player in the hot sauce game. Regardless of which sauce you choose, you’ll likely see peppers are the first ingredient, but pay attention to the additional ingredients, too. Some hot sauces are made with all organic ingredients, while others have added sugar. There’s no right or wrong here, but if you’re on a specialized diet, it’s important to look at the label carefully. Since hot brings the heat, it’s important to narrow it down to the spice level you can handle. Some hot sauces are practically flaming, while others give a barely-there bite that really just elevates the flavor of the dish. Most hot sauces will have some indication on the label, maybe fire or pepper icons, to let you know how hot they are. Make sure you’re paying attention to this, and choosing one that’s appropriate for your taste level.
Water, red peppers, salt, spices, garlic, acetic acid, xanthan gum, sodium benzoate (product label 2009) If you're looking for a middle-of-the-road hot sauce in terms of spiciness—and one that will add the perfect flavor to a variety of meals—you can't go wrong with Secret Aardvark Habanero Hot Sauce. Looking for something more gourmet to treat yourself or to gift a foodie? We suggest trying Red Clay Original Hot Sauce and the brand’s suite of other delicious options. What to Look for in Hot Sauce Spice Level Chili peppers, sugar, garlic, vinegar, salt, xanthan gum. Sometimes potassium sorbate, sodium bisulfate (product label, 2009) Distilled vinegar, Trinidad scorpion pepper, cane sugar, TABASCO brand pepper sauce (distilled vinegar, red pepper, salt), salt, guava purée, pineapple, guava powder, pineapple powder [18]
I reached out to some of the hot sauce makers I know and asked them what advice they would give to would-be sauce makers looking to break into the market. Here is what they had to say. Water, tomato paste, jalapeño peppers, vinegar, salt, spices dehydrated onion, xanthan gum, sodium benzoate, soy (product label, 2009)
Top 5 Hot Sauces
Water, tomato puree, vinegar, <2% salt, chili peppers, spices, xanthan gum, sodium benzoate, soy lecithin, natural flavor (product label, 2009) The Best-Selling Condiments in the U.S.: No. 13 Best-Selling Condiment: McIllhenny Tabasco Sauce". BusinessWeek. Archived from the original on 2013-04-28 . Retrieved 2013-04-14. Tabasco peppers - Sauces made with tabasco peppers are generally hotter than cayenne pepper sauces. Along with Tabasco, a number of sauces are made using tabasco peppers. In the United States, commercially produced chili sauces are assigned various grades per their quality. [10] These grades include U.S. Grade A (also known as U.S. Fancy), U.S. Grade C (also known as U.S. Standard) and Substandard. [10] Criteria in food grading for chili sauces in the U.S. includes coloration, consistency, character, absence of defects and flavor. [10] Original Tabasco red pepper sauce
Great Deal 
New Comment