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  2. List of hot sauces - Wikipedia

    en.wikipedia.org/wiki/List_of_hot_sauces

    Cholula Hot Sauce: Water, peppers (árbol and piquin), salt, vinegar, spices and xanthan gum (product label, 2010) 500–1,000 [1] Chapala, Jalisco, Mexico: 85 mg of sodium per 5 g serving (3% DV) Crystal Hot Sauce [2] Aged red cayenne pepper, vinegar, salt (product label, 2009) Mid-City New Orleans, New Orleans, Louisiana, US

  3. Scoville scale - Wikipedia

    en.wikipedia.org/wiki/Scoville_scale

    The Scoville scale is a measurement of pungency ... whereas Tabasco sauce has a water content of 95%. ... plants (spurges). Since it is 1,000 times as hot as ...

  4. Cholula Hot Sauce - Wikipedia

    en.wikipedia.org/wiki/Cholula_Hot_Sauce

    Cholula Hot Sauce is a brand of chili-based hot sauce, based in Stamford, Connecticut, manufactured in Chapala, Jalisco, Mexico by SANE, and licensed by McCormick. According to its manufacturers, Cholula hot sauce rates 1,000–2,000 on the Scoville scale. [2] The product is packaged in a glass bottle with a distinctive round wooden cap.

  5. The most popular hot sauces in the US—and the history ... - AOL

    www.aol.com/most-popular-hot-sauces-us-183000063...

    The stateside hot sauce market skyrocketed 150% between 2000 and 2014, a more significant growth spurt than four other condiments combined (barbecue sauce, ketchup, mayonnaise, and mustard ...

  6. The World's 10 Spiciest Hot Sauces - AOL

    www.aol.com/lifestyle/food-worlds-10-spiciest...

    But be careful: these sauces are spicy (Scoville Units are measured through a complicated dilution process; for example, a pepper whose extract needs to be diluted 10,000 times before capsaicin is ...

  7. Hot sauce - Wikipedia

    en.wikipedia.org/wiki/Hot_sauce

    By comparison, Tabasco sauce is rated between 2,500 and 5,000 Scoville units (batches vary) - with one of the mildest commercially available sauces, Cackalacky Classic Sauce Company's Spice Sauce, weighing in at less than 1000 Scoville units on the standard heat scale.

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