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A fermented hot sauce. A wide variety of hot sauces seen in a store in 2004. Hot sauce is a type of condiment, seasoning, or salsa made from chili peppers and other ingredients. Many commercial varieties of mass-produced hot sauce exist.
Korea. A fermented soybean paste used in Korean cuisine that contains both whole and ground soybeans. Doenjang. Korea. A thick bean paste that includes fermentation in its preparation. Doubanjiang. China. A spicy, salty paste made from fermented broad beans, soybeans, salt, rice, and various spices. Douchi.
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. 135 mg of sodium per 5 g serving (6% DV), kosher. Crystal Hot Sauce Extra Hot.
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.
Frank's RedHot is the primary ingredient in many Buffalo wing recipes, but was probably not the hot sauce that was used in the original 1964 Anchor Bar recipe. [4] [5] In 1977, Frank's RedHot was sold to Durkee Famous Foods. [3] Following the purchase of the Durkee brand in 1995, it was owned by Reckitt Benckiser until 2017.
The Tapatío Hot Sauce company was started in 1971 by Jose-Luis Saavedra Sr. in a 750-square-foot (70 m 2) warehouse in Maywood, California. [1] In 1985, the company moved to an 8,500-square-foot (790 m2) facility in Vernon, California, 5 miles (8.0 km) from Downtown Los Angeles. Although larger than the first location, the new factory had a ...
Gochujang[a] or red chili paste[3] is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes ...
Doubanjiang (Chinese : 豆瓣酱; pinyin : dòubànjiàng, IPA: [tôʊpântɕjâŋ]), also known as douban, toban-djan, broad bean chili sauce, or fermented chili bean paste, is a hot and savoury Chinese bean paste made from fermented broad beans, chili peppers, soybeans, salt and flour. Characteristically used in Sichuan cuisine, it has ...
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