This brand also claims to be "the very first commercially available Cajun food products" and the "first hot sauce to use the state's name. Tabasco 's original sauce might not be the hottest brand around, but it's certainly the oldest! Founded in Avery Island, Louisiana in , the sauce was originally packaged using discarded cologne bottles. Crazy, right? I just hope those bottles were thoroughly cleaned! In other words, they know how to serve up some heat when they want to.
Everyone's got some Texas Pete sitting around in their pantry, right? This is a great option for when you want something a little hotter than normal but you also want to feel your tongue at the end of the day. Texas Pete was founded in in North Carolina. This is the wooden-topped brand I see in almost every Mexican restaurant I go to, and for good reason it's satisfyingly HOT.
To honor its Mexican roots, Cholula Hot Sauce was named after a 2,year-old city in Mexico — "the oldest inhabited city in North America. Ah, Sriracha. Not for the faint of heart like me.
Seriously, Californians stick this shiz on everything! Capsaicin, which is the chemical that makes chilis hot, does cause tissue inflammation so the stomach or intestines might be damaged by a sufficiently large dose. But still, your body would stop the intake before that happens.
So, yes. A hot enough hot sauce can indeed kill you. The Taste. While Tabasco sauce is more Cajun-inspired and is composed of only distilled vinegar, red pepper, and salt, Sriracha is more ketchup-y with a laundry list of ingredients including chili, sugar, and garlic. Meanwhile Sriracha shines with a variety of Asian-inspired dishes.
Tabasco' Sweet and Spicy seems, in some ways, like a response to the Raspberry Chipotle flavor—Tabasco took the best parts of that experiment and distilled it into a new sauce. What follows is not a ranking of which ones I think are best, but a breakdown of what you can expect from each, because they all have different roles to play, and I think it's important to point those out. Some have vinegar-forward profiles, while others prefer to hang back and let the chile heat build slowly.
How did I taste them? Edmund McIlhenny founded this classic American hot sauce company back in Unlike most Louisiana-style hot sauces that use cayenne chiles, Tabasco uses tabasco chiles. I was surprised by how much spicier Tabasco was than its competitors. It has an official count of 2, to 5, SHU. The thin sauce has a heat that lingers on the tongue for a long time.
I also picked up on a slightly smoky background, perhaps from the wood barrel aging. Tabasco only has 35 milligrams of salt per teaspoon, which is the second least of the sample group. But it has a strong initial rush of flavor thanks to a lot of salt.
In fact, at milligrams per teaspoon, it takes the prize as the saltiest hot sauce I sampled. But if the dish is already salty, it might be overkill.
Ingredients: Aged cayenne chiles, distilled vinegar, water, salt and garlic powder. It has a stronger vinegar kick than Louisiana, and seems slightly milder even though several websites claim that the Scoville rating is about the same. This is probably due to the addition of garlic powder, which provides a rounder, sweeter base. Because it uses cayenne chiles, Crystal Hot Sauce has a flavor profile close to Louisiana, albeit with a much bigger cayenne kick. The heat lingers confidently on your tongue for quite a while.
Crystal also has a more prominent dark chile flavor, and a slightly subdued vinegar profile compared to Tabasco. This can oddly make it seem less spicy at first, before the chile heat begins its ascent.
Valentina is thick and complex, with an intriguing citrus note that comes at the end. This is what I drizzle on my avocado toast at home.
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