There are thousands of varieties of hot sauce

Hot sauce, chili sauce, or pepper sauce refer to any spicy sauce made from chili peppers and other ingredients. There are many varieties around the world. Promo shot of Philip Hot Sauce Champion for AND1 Philip Champion (born June 16, 1976 in Jacksonville, Florida) also known as Hot Sauce, is an American basketball player who has played on the Streetball AND 1 Mixtape Tour. ... Image File history File links Download high resolution version (2592x1944, 711 KB) Photo by Tom Harpel source File links The following pages link to this file: Hot sauce ... Image File history File links Download high resolution version (2592x1944, 711 KB) Photo by Tom Harpel source File links The following pages link to this file: Hot sauce ... For other uses, see Sauce (disambiguation). ... For other uses, see Chili. ...

Ingredients

There are countless recipes for chili sauces, and the only thing they share in common is the use of chili peppers. The peppers are infused in anything from vinegar, oil, and alcohol to fruits and vegetable pulp. Additional ingredients are often used, including, on occasions, those used to add extra heat, such as pure capsaicin extract and mustards. Capsaicin (8-methyl-N-vanillyl-6-nonenamide) is the active component of chilli peppers, which are plants belonging to the genus Capsicum. ... Species See text. ...

Styles of chili sauce

• United States: Most often called hot sauces, they are typically made from chili pepper, vinegar and salt. Peppers used are often of the varieties Cayenne, Jalapeño and Habanero. Chipotles (smoked jalapeños) are also common. Some hot sauces, notably Tabasco sauce, are aged in wooden casks similar to the preparation of wine and fermented vinegar. Other ingredients, including fruits and vegetables such as raspberries, mangoes, carrots, and chayote squash are sometimes used to add flavor, mellow the heat of the chilis, and thicken the sauce's consistency.
  • Louisiana-style: the most popular style in America. Louisiana-style hot sauce contains red chili peppers (Tabasco and/or Cayenne are the most popular), vinegar and water. Occasionally salt and/or Xanthan gum or other thickeners are used.
    • Frank's RedHot
    • Louisiana Hot Sauce
    • Crystal Hot Sauce
    • Texas Pete
    • Tabasco sauce
    • Trappey's Hot Sauce
    • Chili Pepper Water: Used primarily in Hawaii, this concoction is ideal for cooking. It is made from whole chilies, garlic, salt, and water. Often homemade, the pungent end product must be sealed carefully to prevent leakage.
  • A comparatively mild chili sauce is produced by Heinz and other manufacturers, and is frequently found in cookbooks in the U.S. This sauce is based on tomatoes, green and/or red bell peppers, and spices. Chili peppers may or may not be included in the recipe, but if so, in relatively small proportions. This sauce is more akin to tomato ketchup and cocktail sauce than predominantly chili pepper based sauces.^{[1] [2]}
  • New Mexico: New Mexican style chile sauces differ from others in that they contain no vinegar. Almost every traditional New Mexican dish is served with red or green chile sauce. The sauce is often added to meats, eggs, vegetables, breads, and some dishes are in fact mostly chile sauce with a modest addition of pork, beef, or beans.
    • Green chile: This sauce is prepared from any fire roasted native green chile peppers, Hatch, Santa Fe, and Big Jim are common varieties. The skins are removed and peppers diced. Onions are fried in lard and a roux is prepared. Broth and chile peppers are added to the roux and thickened. It's consistency is similar to gravy, and it is used as such. It also is used as a salsa. It is generally preferred over red chile.
    • Red chile: A roux is made from lard and flour. The dried ground pods of native red chiles are added. Water is added and the sauce is thickened.
• Mexico - Mexican hot sauce typically focuses more on flavor than on intense heat. The sauces are hot, but the individual flavors of the peppers are pronounced. Vinegar is used sparingly or not at all. Chipotles (dried and smoked jalapeño peppers) are a very popular ingredient of Mexican hot sauce. Some sauces produced in Mexico are high-vinegar-content Louisiana-style sauces. Mexican-style sauces are also produced internationally (e.g. Huffman's Hot Sauce & Kaitaia fire from New Zealand).
  • El Yucateco, the best selling sauces in Mexico
  • Valentina, a traditional Mexican sauce
  • Búfalo, a popular Mexican sauce
  • Cholula hot sauce, a versatile Mexican Hot Sauce
  • Tapatío hot sauce, the most common Mexican salsa picante in the US
  • Pico Pica, a good example of Mexican hot sauce without vinegar
  • Chile de Arbol very hot, similar to cayenne peppers, used in the popular Torta Ahogada dish
• Asia
  • China. Chinese chili sauces usually come as a thick paste, and are used either as a dipping sauce or in stirfrying.
    • Dou Ban Sauce (Dou ban jiang 豆瓣醬), originates from Szechuan cuisine in which chilis are used liberally. It is made from broad bean paste, and usually contain a fair amount of chili. Often referred to in English as Chili Bean Sauce.
    • Pao La Jiao, Yu La Jiao (泡辣椒， 鱼辣椒）Dipped Chili or Fish Chili. Made by pickling whole, fresh red chilis in a brine solution, this sauce is the key ingredient in the famous Sichuan dish YuXiang Rousi （鱼香肉丝），Julienned Pork in Fish Fragrance Sauce). The key to this pickle is to add a live crucian carp to the pickling pot along with the chilis, hence the name Fish Chili. The carp is supposed to lend its fragrance and 'umami' to the pickle.
    • La Jiao You or Hong You （辣椒油， 红油）Chili Oil or Red Oil, is another distinctive Sichuan flavoring found mainly in cold dishes as well as a few hot dishes. Chili oil is made by pouring hot oil onto a bowl of dried chilis, to which some Sichuan pepper is usually added. After steeping in hot oil for at least a few hours, the oil takes on the taste and fragrance of chili. The finer the chili is ground, the stronger the flavor (regional preferences vary:ground chili is usually used in Western China, while whole dried chili is more common in Northern China.)
    • Guilin chili sauce (Guìlín làjiāojiàng 桂林辣椒酱), made of fresh chili, garlic and fermented soya beans. Also marketed as soy chili sauce.
    • Duo Jiao sauce (Duo Jiao 剁椒） originates from Hunan cuisine, which is reputed to be even spicier than Sichuan cuisine. "Duo" means chopped, and "Jiao" means chili. Duojiao is made of chopped red chilis pickled in a brine solution, and has a salty and sour pickled taste. Duo Jiao is the key flavoring in the signature Hunan dish Duo Jiao Yu Tou (剁椒鱼头）， Fish Head steamed with Duo Jiao.
  • Thailand
    • Sriracha - made from sun-ripened chili peppers, vinegar, garlic, sugar and salt. Traditionally used as a dipping sauce for seafood in Thailand, but often used elsewhere in a wide variety of foods. It is commonly put on french fries in California.
    • Thai sweet chili sauce. Used as a dipping sauce. Mae Ploy is a leading manufacturer.
  • Japan
    • Okinawa - Kōrēgūsu (コーレーグース, 高麗胡椒), made of chilis infused in awamori rice spirit, is a popular condiment to Okinawan dishes such as Okinawa soba.
• West Indies - Hot pepper sauces, as they are most commonly known there, feature heavily in Caribbean cuisine. Like American-style sauces, they are made from chili peppers and vinegar, with fruits and vegetables added for extra flavor. The most common peppers used are habanero and scotch bonnet, the latter being the most common in Jamaica. Both are very hot peppers, making for strong sauces (e.g. Capt'n Sleepy's Quintessential Habanero, or Matouk's). Over the years each island developed its own distinctive recipes, and home-made sauces are still common.
  • Haiti - Sauce Ti-malice, typically made with habanero, shallots, lime juice, garlic and sometimes tomatoes
  • St. Lucia - Baron Hot Sauce, manufactured by Baron Foods Limited using fresh local Scotch Bonnet peppers, mustard, garlic, onions to focus more on flavor than heat profile.
  • Martinique
  • Puerto Rico
    • Pique - habaneros with orange
    • Sofrito - small piquins ("bird peppers") with annatto seeds, coriander leaves, onions, garlic, and tomatoes
  • Jamaica - Scotch bonnets are the most popular peppers used on Jamaica. They are often pounded with fruits such as mango, papaya and tamarind.
    • Pickapeppa Sauce
  • Virgin Islands - Asher (from "limes ashore"), made with lime, habaneros, cloves, allspice, salt, vinegar, and garlic.
  • Belize - Melinda's, made with habaneros, carrots, onions
    • Marie Sharp's- found on every table in Belize
    • Hot Dada's - The other Hot Sauce from Belize, winner at the 2006 Fiery Food Challenge with its Sweet Pepper Sauce

A large red cayenne The Cayenne is a hot red chili pepper used to flavor dishes, and for medicinal purposes. ... Binomial name The jalapeño is a large to giant-size chili pepper that is prized for the cold, burning sensation that it produces in the left kidney when eaten. ... Binomial name Jacq. ... This article is about the chile pepper. ... The classic Tabasco red pepper sauce Tabasco sauce is a brand of hot sauce made from tabasco peppers (Capsicum frutescens var. ... Motto: (Out Of Many, One) (traditional) In God We Trust (1956 to date) Anthem: The Star-Spangled Banner Capital Washington D.C. Largest city New York City None at federal level (English de facto) Government Federal constitutional republic  - President George Walker Bush (R)  - Vice President Dick Cheney (R) Independence from... Trinomial name Capsicum frutescens var. ... A large red cayenne The Cayenne is a hot red chili pepper used to flavor dishes, and for medicinal purposes. ... Xanthan gum is a polysaccharide used as a food additive and rheology modifier. ... Franks Red Hot Original Cayenne Pepper Sauce in a 1 gallon container Franks Red Hot is a hot sauce made from Louisiana Sunlongs, a variety of cayenne pepper. ... Louisiana Hot Sauce is a hot sauce produced by Bruce Foods, a cajun and mexican food company. ... A bottle of Crystal Hot Sauce Crystal Hot Sauce is a brand of Louisiana style hot sauce produced by family-owned Baumer Foods since 1923. ... Texas Pete is a retail brand name for a tabasco hot sauce in the United States. ... The classic Tabasco red pepper sauce Tabasco sauce is a brand of hot sauce made from tabasco peppers (Capsicum frutescens var. ... There are very few or no other articles that link to this one. ... H. J. Heinz Company (NYSE: HNZ), commonly known as Heinz, famous for its 57 Varieties slogan, is a processed food product company with its headquarters in Pittsburgh, Pennsylvania, in the United States of America. ... This article is about the condiment. ... Cocktail sauce in its simplest form is ketchup mixed with prepared horseradish (In the United Kingdom and Iceland, mayonnaise is usually mixed with the ketchup, similar to fry sauce). ... New Mexican food is a type of regional cuisine originating in the US state of New Mexico; it is a subset of Mexican-American cuisine. ... New Mexican food is a type of regional cuisine originating in the U.S. state of New Mexico and in southern Colorado; it is a subset of Mexican-American cuisine. ... This article is about the chile pepper. ... Kaitaia Fire is a hot pepper sauce produced using certified organic chili peppers grown near the town of Kaitaia, New Zealand. ... Valentina is a Mexican hot sauce manufactured by Salsa Tamazula of Guadalajara. ... Búfalo label Búfalo (Spanish for Buffalo) is a brand of hot sauce and other condiments produced by Herdez Group (Grupo Herdez) in Lomas de Chapultepec, Mexico. ... Cholula Hot Sauce Cholula hot sauce is a commercial brand of chili-based hot sauce, manufactured in Chapala, Jalisco, Mexico. ... Tapatío company logo. ... For other uses, see Asia (disambiguation). ... Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine (Chinese: ) is a style of Chinese cuisine originating in Sichuan Province of southwestern China which has an international reputation for being hot and numbing (麻辣), because of the common ingredient Sichuan peppercorn (花椒). Although the region Sichuan is now romanized as Sichuan, the cuisine is... 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West Indies redirects here. ... Caribbean cuisine is a fusion of African, Amerindian, French, Indian, and Spanish cuisine. ... Binomial name Jacq. ... Scotch Bonnet peppers in a Caribbean market The Scotch Bonnet (Capsicum chinense) is a variety of Chile Pepper similar to and of the same species as the habanero. ... Binomial name Jacq. ... Scotch Bonnet peppers in a Caribbean market The Scotch Bonnet (Capsicum chinense) is a variety of Chile Pepper similar to and of the same species as the habanero. ... Species About 35 species, including: Mangifera altissima Mangifera applanata Mangifera caesia Mangifera camptosperma Mangifera casturi Mangifera decandra Mangifera foetida Mangifera gedebe Mangifera griffithii Mangifera indica Mangifera kemanga Mangifera laurina Mangifera longipes Mangifera macrocarpa Mangifera mekongensis Mangifera odorata Mangifera pajang Mangifera pentandra Mangifera persiciformis Mangifera quadrifida Mangifera siamensis Mangifera similis Mangifera... 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Heat

The heat, or burning sensation, experienced when consuming hot sauce is caused by capsaicin. The burning sensation is not "real" in the sense of damage being wrought on tissues. In fact, it is merely a harmless chemical reaction with the body's neurological system (see this technical explanation). Capsaicin (8-methyl-N-vanillyl-6-nonenamide) is the active component of chilli peppers, which are plants belonging to the genus Capsicum. ... Look up damage in Wiktionary, the free dictionary. ... For other uses, see Chemical reaction (disambiguation). ... For other uses, see Body (disambiguation). ... Neurology is a branch of medicine dealing with disorders of the nervous system. ... For other uses, see System (disambiguation). ... Capsaicin (8-methyl-N-vanillyl-6-nonenamide) is the active component of chilli peppers, which are plants belonging to the genus Capsicum. ...

The seemingly subjective perceived heat of hot sauces can be measured by the Scoville scale. The Scoville scale number indicates how many times something must be diluted with an equal volume water until people can no longer feel any sensation from the capsaicin. The hottest hot sauce scientifically possible is one rated at 16,000,000 Scoville units, which is pure capsaicin. Examples of hot sauces marketed as achieving this level of heat are Blair's 16 Million Reserve (due to production variances, it's up to 16 million Scoville units) marketed by Blair's Sauces & Snacks. By comparison, Tabasco sauce is rated between 2,500 and 5,000 Scoville units (batches vary) - with one of the mildest commercially available Chile condiments, Cackalacky Classic Condiment Company's Spice Sauce, weighing in at less than 1000 Scoville units on the standard heat scale. Extremely hot novelty sauces generally do not have sophisticated or pleasing flavors. This article is in need of attention. ... Naga Jolokia (naga morich, bhut jolokia), the Indian chili tested hottest in the world at 1,040,000 SHU. The Red Savinaâ„¢ pepper, one of the hottest chilis, is rated at 580,000 SHU. Only Naga Jolokia and Dorset Naga are hotter. ... For the magazine, see Marketing (magazine). ... Blairs is a United States snack company founded in 1989, most famous for their varieties of hot sauce which receives extremely high ratings on the Scoville scale. ... A 5 oz. ...

An easy way to determine the heat of a sauce they are considering is to look at the ingredients. Sauces tend to vary in heat by the ingredients in them.

• Jalapeño - These sauces include green and red jalapeño chilis, and chipotle. Green jalapeño and chipotle are usually the mildest sauces available. Red jalapeño sauce is generally hotter.

• Cayenne/Chile - Sauces made with cayenne and/or other red chilis, including most of the Louisiana-style sauces, are usually hotter than jalapeño but milder than other sauces.

• Tabasco - Sauces made with tabasco peppers, like Tabasco sauce, are generally hotter than cayenne pepper sauces. Along with Tabasco, a number of "extra hot" sauces are made using a combination of tabasco and cayenne or other chili peppers.

• Habanero - Habanero pepper sauces are almost the hottest natural pepper sauces only second to the Bhut Jolokia. They contain either habanero only, or a combination of habanero and other peppers.

• Peri-Peri - also known as the African Birds-Eye Chili. The unique characteristic of sauces made with this pepper is the delayed sensation of heat when consumed. This allows the consumer to taste their food first, then experience the heat.

• Extract - the hottest sauces are made from capsaicin extract. These range from extremely hot pepper sauce blends to pure capsaicin extracts. These sauces are extremely hot and should be considered with caution by those not used to fiery foods. Many are too hot to consume more than a drop or two in a pot of food. These novelty sauces are typically only sold by specialty retailers and are usually more expensive.

• Other ingredients - heat is also affected by other ingredients. Many sauces contain tomatoes, carrots (in habanero sauces), onions, garlic or other vegetables and seasonings. Generally, more ingredients in a sauce dilute the effect of the chilis, resulting in a milder flavor.

Remedies for pain caused by eating chiles

This section uses second-person inappropriately. Please edit it to use a more formal, encyclopedic tone.

The least effective way to relieve the burning sensation it causes is to cool the mouth and throat with cool beverages including tap water or ice water. This just spreads the oils in the mouth and makes it seem hotter. The heat from spice is not something that can be 'cooled' by something that is cold. Image File history File links Broom_icon. ... For other uses, see Point of view (literature). ... A water tap Tap water (also known as running water) has existed for as long as indoor plumbing, i. ...

Also the mechanical stimulation of the mouth by chewing food will partially mask the pain sensation.

Milk and milk products are also often effective in diminishing the effects of capsaicin, particularly fermented milk products such as yogurt and sour cream. Cheeses are also helpful. These products encapsulate and keep the spice away from the taste buds. Bread products also seem to help; presumably they absorb some of the oil. Beer is also reported to help somewhat, but not other carbonated drinks such as soda.

Many questionable tips are widely perpetuated. Since capsaicin in its pure state is not very soluble in water but dissolves in oils, some suggest eating fatty foods or beverages (e.g., whole milk), assuming that these will carry away the capsaicin. The value of this practice is questionable and the burning sensation will slowly fade away even if nothing is done. Oil painting is done on surfaces with pigment ground into a medium of oil - especially in early modern Europe, linseed oil. ...

An effective as fast way to diminish annoying sensation of chili's capsaicin is to brush and rinse thoroughly the mouth, especially the tongue, using a soft toothbrush and regular toothpaste.

References

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See also

• Scoville scale measures the "hotness" of a specific sauce or a pepper

Naga Jolokia (naga morich, bhut jolokia), the Indian chili tested hottest in the world at 1,040,000 SHU. The Red Savinaâ„¢ pepper, one of the hottest chilis, is rated at 580,000 SHU. Only Naga Jolokia and Dorset Naga are hotter. ...

External links

• Famous days in hot sauce history
• ChilliWorld ranking of hot sauces on the Scoville Scale