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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.
Frank's RedHot Original [2] Aged cayenne peppers, vinegar, water, salt, garlic powder (product label, 2009) 499 [6] Cincinnati, Hamilton County, Ohio, US: 200 mg of sodium per 5 g serving (8% DV), kosher Frank's RedHot Xtra Hot Sauce Aged cayenne red peppers, distilled vinegar, water, salt, natural flavor, garlic powder 2,085 [7]
Frank's Red Hot makes many variations on hot sauce, so we tried 11 kinds and found the best one for your game day chicken wings. I Tried 11 Frank's RedHot Sauces — This One's Best For Your Super ...
By 1980, the company was producing 72,000 Frank's RedHot sauce a day. In 2017, McCormick acquired the parent company of Frank's RedHot for $4.2 billion. Today, the second most popular hot sauce in ...
Frank's RedHot Original Hot Sauce. $3.26. amazon.com. ... Trappey's Red Devil Cayenne Pepper Sauce 12 Oz Glass Bottle. Trappey's Red Devil topped all of the other Louisiana hot sauces in our taste ...
Crystal Hot Sauce (4,000 SHU) [13] is a brand of Louisiana-style hot sauce produced by family-owned Baumer Foods since 1923. Tabasco sauce (2,500 SHU) [13] The earliest recognizable brand in the hot sauce industry, first appearing in 1868. Frank's Red Hot (450 SHU) [13] Claims to be the primary ingredient in the first Buffalo wing sauce.
Frank's RedHot Original Cayenne Pepper Sauce. $4 on Amazon ... Valentina extra hot, also called black label for obvious reasons, is Valentina's answer to those wanting sauce that's hotter than the ...
Bottled seasoning condiments at a store in Trinidad and Tobago. This is a list of brand name condiments.A condiment is a supplemental food, such as a sauce, that is added to some foods to impart a particular flavor, enhance its flavor, [1] or in some cultures, to complement the dish.
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