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Kōrēgusu (Japanese: コーレーグス from Okinawan: 高麗胡椒 こーれーぐす kooreegusu, a type of hot chili pepper), also called kōrēgūsu (コーレーグース) and kōrēgusū (コーレーグスー), is a type of Okinawan chili sauce made of chilis infused in awamori rice spirit and is a popular condiment to Okinawan dishes such as Okinawa soba.
Trappey's Louisiana Hot Sauce [2] Red jalapeño peppers 1,200 to 1,600 [23] New Iberia, Iberia Parish, Louisiana, US: Glass bottle Trappey's INDI-PEP Pepper Sauce: Red jalapeño, red cayenne and red tabasco peppers with a variety of spices, onion and garlic 2,000 - 2,400 [23] New Iberia, Iberia Parish, Louisiana, US: Glass bottle Trappey's MEXI ...
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They mixed spices, vinegar, garlic and cayenne peppers and aged them, creating the original blend of Frank's RedHot, which entered the market in 1920. [3] 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.
A bottle of hot sauce claimed to have 16 million SHU sold for US$595. [12] Chiliheads make YouTube videos showing themselves eating super-hots as a means of providing entertainment or marketing the heat of a particular pepper. [6] [12] In Nagaland, India, the annual Hornbill Festival includes a ghost pepper-eating competition. [4]
It was originally sold under the name of "Melinda’s Hot Sauce", a reference to the Melinda family farm, which is located within the Melinda Reserve, at #1 Melinda Road. Marie's recipe was the first habanero pepper sauce to achieve national distribution in the United States, with the Reese Finer Foods distribution network in 1989.
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The Original Louisiana Brand Hot Sauce is prepared using aged long cayenne peppers, which undergo the aging process for a minimum of one year. [1] [2] The product is among hot sauces manufactured in the "Louisiana style," whereby cooked and ground chili peppers are combined with vinegar and salt, and then left to ferment during the aging process.