Skip to comments.Why The Hot Sauce Industry Is The New Craft Beer Industry
Posted on 12/15/2012 6:51:23 AM PST by PJ-Comix
In April research firm IBISWorld declared manufacturing of the spicy condiment to be one of the 10 fastest-growing industries in the U.S., with average company revenue jumping 9.3 percent per year over the last decade.
Even though the segment is smallroughly 5,500 people employed by 218 sauce companies, an industry valued at $1 billionit packs an entrepreneurial punch.
(Excerpt) Read more at businessinsider.com ...
LOL—there are hot sauces out there that make Tabasco seem like ketchup . . . that being said, Tabasco is fine stuff (the original).
Yeah, there are sauces out there hotter than Tabasco but are they BETTER?
Almost everything is better than Tabasco. Tabasco is just hot and watery. Red Hot, in contrast, is thick and flavorful.
Incidentally I don't think this is a novel development. Last time I was in New Orleans, about ten years ago, there was a kiosk down by that beignoir & coffee place, with whole shelves full of little bottles of different sauces.
In fact, Tobasco has been playing “catch up” trying to keep up with all the wonderful hot sauces on the market.
Now they make chili garlic, chipotle, buffalo wing, etc etc etc
They seem to go for the hotter the better so it kills the taste of whatever your eating. No, there is nothing BETTER than Tobasco. I even make my own, but only for single dishes ( one for venison, one for fish, and one taste for veggies)).
BTW, there is a strange notion that South Americans love hot spicey sauces. Not true. Mexicans and Central Americans down to about Guatemala love spicey foods but south of that...absolutely not. My wife is from Venezuela and none of her relatives and it turn out, almost nobody, in the surrounding countries like hot food at all. One time my wife actually took a bite of slightly spicey fried chicken and was instantly revolted. Also she can’t understand when I say I live to feel the heat in my ears and chest.
In a Bloody Mary? Probably not. In other applications? Definitely yes.
Arguing about the "better" hot sauce is like arguing about the "better" sportscar. Wouldn't you rather have a dozen in the garage?
Sriracha is awesome.
I just came in 3rd place in a chili cook off this week.
What did #1 and #2 have that I was missing?
Nothing is better in a bowl of Pho Tai Nam
At a certain point the hotness of a sauce can really mess with your insides. I don’t like waking up in the middle of the night with acid reflux in my throat.
Just hot enough and with the best taste I've ever experienced in a hot sauce. It was introduced about 1995, during the last heyday of the hot sauce revolution.
The salsa, reintroduced recently, just isn't the same thing.
Some, like siracha, are finished off with plenty of garlic ~ everything is pureed in ~ it's not just a chopped pepper with vinegar.
So, what's the deal with Anaheim peppers? First, they have a shorter growing season so you could probably grow them in upstate NY ~ and second, they have a very high capsaicin count. Third, they puree well ~ outside tissues and all.
SE Asians are appreciative of the high quality of Huy Fong ~ which I am not advertising, and this one has expanded well beyond the days when it was whipped up in the restaurant kitchen. I know some Malaysian guys who seriously looked into IMPORTING Huy Fong brand from California to Thailand and Malaysia ~ the very heart of the ancient spice trade.
Answer ~ yes, folks there love it, no; no, they have nothing like it even though the product was invented there, and you wouldn't believe how high the tariffs were!!!!
Living in Silicon Valley, my kids grew up eating Thai, Viet Namese, Malaysian, Chinese, Japanese and Korean. In high school, they’d let out a yell “Weak Sauce!!” for something lame — used to crack me up. They all really like spicy foods.
Yes, they were still there when we were in NO last year. I wanted to buy one of each, but the bottles were small & they were at least $7.50 each.
I recently tried Van Roehling Chipotle sauce & it’s excellent:
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