The Peppery Fad - America Sizzles In The Hot Sauce!

The peppery wave began amidst a countrified locale of 20

,000 acres of headland and marshes where the Spanish moss hangs on ancient oaks and the white egrets build their nests. This spectacular environment cannot breed any factory, right?

You are sadly mistaken! Long before you enter the spectacular Avery Island, LA, the familiar aroma of fiery red chili peppers coming out of the dozens of pots fills your senses. And if you are not masked, you might end up coughing for a week or even more. In a factory near New Iberia, LA, Tabasco is made just the way it was made when Tabasco was introduced in 1868. This hot pepper sauce sizzles through out America. Hot sauce consists of three commonly substances that are usually at the table, vinegar, salt and pepper.

The author of The Hot Sauce Bible, Dave DeWitt states that recently the number of hot sauce industries has gone up drastically. Some 15 years back the hot sauce industry was a very small scale set-up, however, it has grown over these years.

Hot sauce is an addiction. Everything you taste after that is insipid. Americans came to know about Cajun cooking and cayenne peppers only through Louisianas chef Mr. Paul Prudhomme. He understands the physiology of taste and says hot sauce has become so popular not only because of the tangy taste, but it causes an emotional reaction too. The hot sauce that Mr. Prudhomme made was just perfect for the tongue. You could feel the heat passing from the tip of the tongue to the back and then moves to the upper palate, but not beyond that. The best sauces do not burn the throat.

Peppers like cayenne, tabasco or habanero are generally much hotter than the pepper extract which sum fringe manufactures sell. Tabasco was once only a pride of an aristocratic family, the McIlhennys, but its no more a royal thing. The hot sauce business has a yearly turnover of approximately $180 million. Adding hot sauce makes the food spicy and different, and Americans are enjoying this flavored food, especially the young Americans are buying this in huge amounts.

Louisiana chefs suggest using a little hot sauce while cooking; however, cooking for too long lessens the hot sauce flavor.

Some other sauces prepared with fruits like mango and papaya, go well with seafood delicacies, while sauces containing smoked chilies, like chipotle, add exotic flavor to meats, specifically to the barbecued food. Tabasco, which has the strongest vinegar taste, is best with tomato-based dishes and Panola goes well with the Mexican food.

And finally, how is the heat in the sauce measured? Capsaicin is the heat causing element in chilies. The common method of gauging the heat in hot sauce is the Scoville heat unit. Long back in the year 1912, Wilbur Scoville formulated a test to analyze the amount of capsaicin in chilies, by estimating the amount of water it took to completely nullify the taste.

by: Chris McCarthy

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