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A taste test of the eight best-selling hot sauces in the US found that none of them were all that spicy. But hot sauces bring more heat to the table. (Abel Uribe/Chicago Tribune; Shannon Kinsella/FoodStyle)
How Much Capsaicin Is In Franks Red Hot
Hot sauces are available when you need them. Thanks to the natural preservative properties of pepper, vinegar and salt – the three ingredients found in almost all hot sauces – hot sauces are usually shelf-stable and therefore ready for action in one times Does the dinner seem haggard and sad? Does leftover pizza need some fun? Just grab the nearest hot sauce bottle and start dripping.
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But do you want to know the big secret behind the hottest sauces? The best sellers are not very spicy. Here’s what I discovered after tasting eight of the most popular hot sauce bottles in the US. I selected the group based on Instacart’s recent list of the company’s best-selling hot sauces, numbers from Datassential, a Chicago-based food industry market research firm, and what I can easily find it on grocery store shelves in Chicago. (Sorry, Texas Pete. I can’t find you.)
Let’s measure the flavor of chili using Scoville heat units (SHU). According to Judith Finlayson’s “Chile Pepper Bible,” the Scoville level is measured by observing how much sugar water is needed to dissolve the pepper extract before tasters detect any heat. Nowadays, “chemists use high-performance liquid chromatography to analyze capsaicin concentrations.” Even with new, sophisticated equipment, data is still presented in Scoville heating units.
It turns out that the best-selling hot sauces are milder than jalapeños. Cholula is only 1,000 SHU and Tabasco is slightly hotter than 2,500 SHU, while jalapeño, which the “Chile Pepper Bible” claims is only a “moderately hot” chile, is 3,500 to 10,000 SHU. And it doesn’t even come close to the mighty habanero, which regularly packs 300,000 SHU!
Unfortunately, finding reliable SHU ratings for all the hot sauces I tried was harder than I thought. Many websites claim that all hot sauces have dots, but I can’t confirm where they got this information from. Only a few companies, such as Tabasco and Cholula, display Scoville numbers on their websites. Valentina Salsa Picante representatives stated that they have never measured the Scoville rating of their hot sauce. Both Frank’s RedHot and Huy Fong Foods, maker of the country’s best-selling Sriracha, know the Scoville numbers for the peppers used in the sauce, but not for the final sauce.
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But hot sauces bring more heat to the table. Vinegar, in particular, plays an important role, adding a stimulating element that makes the hot sauce feel stronger and sharper on the tongue. Hot sauces with a lot of salt also feel too heavy at first, but that feeling goes away after a few seconds.
It’s also important to understand that not all hot sauces are created equal. For example, Louisiana-style hot sauce brands like Tabasco and Crystal have more ingredients and vinegar, while Mexican-style hot sauces like Tapatio and Valentina are usually hotter, thicker, and often have different flavors. . spices. Then there’s Sriracha, which is in a class of its own.
What follows is not a ranking of what I consider to be the best, but an explanation of what to expect from each one, because they all have different roles to play and I think it’s important to highlight them. Some have profiles before the vinegar, while others prefer to stand and allow the heat of the chili to develop slowly.
How do I taste them? For several days, I carefully spooned hot sauces into spoons and then drained them, which I would not recommend to anyone. But I believe it’s time to better understand our hot sauces.
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Edmund McIlhenny founded this classic American hot sauce company in 1868. Unlike most Louisiana-style hot sauces that use cayenne pepper, Tabasco uses Tabasco pepper. Tabasco’s website says they are mixed with salt and vinegar before being aged in oak barrels for “up to three years”. I was surprised at how much hotter Tabasco is than its competitors. It has an official number of 2,500 to 5,000 SHU. The thin sauce has a heat that lingers on the tongue. I also captured a slightly smoky background, probably due to the aging of the wooden barrel. Tabasco has 35 milligrams of salt per teaspoon, the second lowest of the sample group.
First created in 1928, “Louisiana” hot sauce is milder than Tabasco, with a heat that lasts for seconds before disappearing. But it has a strong initial burst of flavor, thanks to plenty of salt. In fact, at 200 milligrams per teaspoon, it takes the cake for the saltiest sauce I’ve ever tried. If you pour it over something really mild, the Louisiana hot sauce adds a lot of flavor. But if the dish is already salty, it might be too much.
Frank’s Redhot originated in Louisiana in the 1920s, but is perhaps best known as the basis for the original buffalo wing recipe at the Anchor Bar in Buffalo, New York. It has a stronger vinegar than Louisiana and seems to be a little milder, although many sites claim that the Scoville rating is the same. This is probably due to the addition of garlic powder, which provides a rounder, sweeter base. It’s easy to see why this sauce goes so well with chicken wings.
Because it uses cayenne pepper, Crystal Hot Sauce has a flavor profile close to Louisiana, albeit with a greater cayenne pepper kick. The heat stays on your tongue for some time. Crystal also has a more distinct black pepper flavor and a slightly milder vinegar profile than Tabasco. Surprisingly, it can be less spicy before the Chilean heat sets in.
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Valentina is thick and complex, with an intriguing citrus note that shines through the finish. According to many online sources, its SHU is almost double that of Frank or Louisiana, although the heat never overpowers the other flavors. This is what I put on my avocado toast at home.
Known for its unique wooden top, Cholula is thinner and slightly hotter than Valentina, with an official rating of 1,000 SHU. It also has a complex pepper profile, thanks to the use of two types – arbol and picin. With 110 milligrams of salt per teaspoon, it’s almost twice as salty as Valentina.
In 1971, Jose-Luis Saavedra Sr. makes a Mexican-style hot sauce in California called Cuervo. Four years later, it was changed to Tapatio, a term for someone from Guadalajara. Tapatio is as thick as Valentina, but there is no confusing the two. After a few seconds, real heat floods your tongue, darkening all the way to your throat. This is the hot sauce you want when you need to fry something.
Ingredients: fresh red jalapenos, sugar, salt, garlic, acetic acid, potassium sorbate and sodium bisulfite as a preservative, xanthan gum
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Sriracha has become popular in recent years. Although the seasoning originates from Thailand, the most popular brand here comes from Huy Fong Foods in California, where it is sold to restaurants in Vietnam. You will recognize it as a bottle with a big bump. Unlike the hot sauces mentioned above, this one has a distinct sweetness that helps control the heat of the chili. So while some say it has a higher Scoville rating than most, he doesn’t like the taste.
Hannah Fleming’s time has come to Libertyville and she’s making the most of it: “She’s a smart player.” The recipe used to make Frank’s RedHot original cayenne pepper sauce dates back to the late 19th century, and the company began making its signature sauce. 1920. Over the years it has gained great popularity among those who appreciate its mild heat and strong acidity. Frank’s RedHot is famous for being the sauce used to make the original Buffalo wings in Buffalo, New York.
Frank’s RedHot Original Cayenne Sauce is popular with those who like spicy sauces with a milder heat, but how healthy is it? Are there health benefits to using it?
One teaspoon of Frank’s RedHot Original Cayenne Sauce contains 190 mg of sodium, which is 8% of your daily needs. The sodium content is much higher than the 35 mg you get from a teaspoon of Tabasco and the 130 mg you get from the same amount of Crystal Hot Sauce. However, Frank’s RedHot has much less sodium than Louisiana Hot Sauce, with 240 mg of sodium, or more than 10% of your daily requirement.
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A low-sodium diet can help reduce high blood pressure, a leading cause of heart disease. Most people should stop eating
