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Why The Hot Sauce Industry Is The New Craft Beer Industry
Business Insider ^ | December 11, 2012 | Jason Daley

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 small—roughly 5,500 people employed by 218 sauce companies, an industry valued at $1 billion—it packs an entrepreneurial punch.

(Excerpt) Read more at businessinsider.com ...


TOPICS: Culture/Society
KEYWORDS: hotsauce
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I love hot sauce but are any of these new sauces better than Tabasco?
1 posted on 12/15/2012 6:51:27 AM PST by PJ-Comix
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To: PJ-Comix

LOL—there are hot sauces out there that make Tabasco seem like ketchup . . . that being said, Tabasco is fine stuff (the original).


2 posted on 12/15/2012 6:53:52 AM PST by 1rudeboy
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To: PJ-Comix
Yes, many are better than Tabasco.
The fellow that invented this is a gazillioniare.


3 posted on 12/15/2012 6:56:05 AM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: 1rudeboy

Yeah, there are sauces out there hotter than Tabasco but are they BETTER?


4 posted on 12/15/2012 6:56:13 AM PST by PJ-Comix (Beware the Rip in the Space/Time Continuum)
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To: PJ-Comix
I go through a large bottle of Tabasco Chipotle in a couple of months. I haven't used it on ice cream, yet, but I darn sure used it on my scrambled eggs this AM.

/johnny

5 posted on 12/15/2012 6:57:12 AM PST by JRandomFreeper (Gone Galt)
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To: PJ-Comix

Almost everything is better than Tabasco. Tabasco is just hot and watery. Red Hot, in contrast, is thick and flavorful.


6 posted on 12/15/2012 6:58:09 AM PST by smalltownslick
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To: PJ-Comix
Matter of taste. Sometimes I like Franks original, or chipotle flavor, but Louisiana hot sauce remains my overall favorite. You can't go wrong with Tabasco of course.

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.

7 posted on 12/15/2012 6:58:21 AM PST by hinckley buzzard
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To: mylife
I have 2 spare bottles of Sriracha, just so I don't run out. It is very good stuff.

/johnny

8 posted on 12/15/2012 6:58:38 AM PST by JRandomFreeper (Gone Galt)
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To: PJ-Comix

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


9 posted on 12/15/2012 6:59:39 AM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: PJ-Comix

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)).


10 posted on 12/15/2012 7:00:11 AM PST by Safetgiver ( Islam makes barbarism look genteel.)
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To: 1rudeboy

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.


11 posted on 12/15/2012 7:00:21 AM PST by PJ-Comix (Beware the Rip in the Space/Time Continuum)
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To: PJ-Comix
I love hot sauce but are any of these new sauces better than Tabasco?

Crystal has had better flavor than Tabasco for decades. The green Tabasco is pretty good, though. Stay away from Frank's. Bull and Louisiana are okay as well.
12 posted on 12/15/2012 7:00:21 AM PST by Dr. Sivana (There is no salvation in politics.)
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To: PJ-Comix
Yeah, there are sauces out there hotter than Tabasco but are they BETTER?

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?

13 posted on 12/15/2012 7:01:08 AM PST by 1rudeboy
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To: JRandomFreeper

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?

Sriracha

Nothing is better in a bowl of Pho Tai Nam


14 posted on 12/15/2012 7:03:10 AM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: Safetgiver

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.


15 posted on 12/15/2012 7:03:16 AM PST by PJ-Comix (Beware the Rip in the Space/Time Continuum)
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To: PJ-Comix
If they would only bring back Holy City Heat hot sauce, made from the Charleston Hot Pepper.

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.

16 posted on 12/15/2012 7:03:21 AM PST by Scoutmaster (You knew the job was dangerous when you took it)
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To: PJ-Comix
The new sauces seem to have this in common ~ Anaheim peppers ~ with plenty of meaty texture AND a high capsaicin count (see Scoville Units).

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!!!!

17 posted on 12/15/2012 7:03:40 AM PST by muawiyah
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To: PJ-Comix

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.


18 posted on 12/15/2012 7:04:11 AM PST by ProtectOurFreedom
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To: PJ-Comix
Firehouse Subs has a large selection of hot sauces. Monk Sauce is my favorite.


19 posted on 12/15/2012 7:05:01 AM PST by SeeSharp
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To: hinckley buzzard

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:

http://marketplace.theblaze.com/van-roehling-sauces-rubs-home


20 posted on 12/15/2012 7:05:31 AM PST by Twotone (Marte Et Clypeo)
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To: hinckley buzzard
Crystal is excellent too, when you want a vinegar based hot sauce.


21 posted on 12/15/2012 7:05:50 AM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: 1rudeboy

The bizarrely hot ones are really more of a novelty, something you’d try on a dare. They’re not particularly edible or useful.

That said, I enjoy the variety that has come into existence over the past decade or so. There are old standards that have withstood the test of time such as McIlhenny Tabasco.

Then, there are regional and even local favorites, some just as old. There’s a widely distributed, inexpensive Louisiana hot sauce that relies much more upon cayenne, sort of a sweeter, “mmmmm” kind of heat that I love, named Crystal.

The local fave is more vinegary hot and works well with wings or even vegetables, shines as a table condiment. That would be Texas Pete. Above and beyond the regular red sauce, they have bottled, pickled hot peppers in vinegar, used almost exclusively on collards and other cooked greens. Delicious, just enough bite and just enough tart to counterbalance collards which are a little sweet for a green when cooked in the traditional southern manner.

I’m under the impression that most places have their own, online sales have broadened availability and interest.


22 posted on 12/15/2012 7:05:59 AM PST by RegulatorCountry
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To: PJ-Comix

Texas Pete is the winner in my book.


23 posted on 12/15/2012 7:05:59 AM PST by ImJustAnotherOkie (zerogottago)
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To: mylife
The fellow that invented this is a gazillioniare.

That is amazing, given that it takes months to go through a bottle of it. I can go through a regular sized bottle of Tabasco in a couple weeks. And then I have to buy more. Sriracha takes much much longer. (It is really good , though.)

24 posted on 12/15/2012 7:06:28 AM PST by newheart (The greatest trick the left ever pulled was convincing the world it was not a religion.)
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To: mylife
My younger daughter's in-laws are Cambodian. They were very suprised when we first met over a meal and I grabbed the bottle and gave a healthy squeeze. White boys can handle the heat. ;)

I love Pho. We had that for Thanksgiving over there.

/johnny

25 posted on 12/15/2012 7:07:09 AM PST by JRandomFreeper (Gone Galt)
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To: PJ-Comix

I’ve worked and traveled in Brazil, Argentina, Chile and Ecuador — what you say is true about South American cuisine. My favorite in Chile was Locos Mayo — Cocina Típica Chilena.


26 posted on 12/15/2012 7:07:09 AM PST by ProtectOurFreedom
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To: mylife

Ah, the ubiquitous “rooster sauce” in Thai and Vietnamese places.

I put it on the side to control the burn, lol. It can get away with you, even if you’re an old hand with hot sauces.


27 posted on 12/15/2012 7:08:44 AM PST by RegulatorCountry
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To: JRandomFreeper

jRANDOM, y’know what’s good mixed with scrambled eggs?
Kimchee, the spicy Korean cabbage . You need no further spice or heat with kimchee.
(Of course, I’m talking about S. Korea. In North Korea the equivalent is weeds from the nearest abandoned lot)


28 posted on 12/15/2012 7:09:14 AM PST by supremedoctrine
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To: JRandomFreeper
our local mainstream grocery stores carry the product ~ it's usually on an upper shelf so the babies can't grab it.
29 posted on 12/15/2012 7:10:07 AM PST by muawiyah
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To: PJ-Comix
Yeah, there are sauces out there hotter than Tabasco but are they BETTER?

There are different hot sauces for different foods. Tabasco is good, but I like the green Tabasco better. I have good old Louisiana Hot sauce for Cajun foods, I make fresh salsa with Jalapeno juice for Mexican food.

I have the rooster sauce for Aisian cooking, Chile paste with garlic, Green and Red Thai Curry paste, and recently found out how to make that killer hot table sauce for Indian curries.

The best flavored hot sauce is Habernero based, but you better be careful with it....

DO NOT SLURP YOUR SOUP!

30 posted on 12/15/2012 7:10:58 AM PST by ROCKLOBSTER (Celebrate "Republicans Freed the Slaves" Month)
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To: supremedoctrine
I had kimchee in Korea and loved it. I was very disappointed in what passes for that here in the states.

/johnny

31 posted on 12/15/2012 7:11:07 AM PST by JRandomFreeper (Gone Galt)
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To: hinckley buzzard

Franks is my #2 next to Texas Pete’s.

I’ve been using El-Yucateco lately both Red and Green. It’s a habanero sauce, tasty and a lot of fun. After about a minute your pores open up and let loose like a good workout.


32 posted on 12/15/2012 7:12:33 AM PST by ImJustAnotherOkie (zerogottago)
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To: PJ-Comix

I like flavorful hot sauces but the ones that are in a competition to be the “hottest” are awful. Tabbasco is good stuff. I like Lousiana too.


33 posted on 12/15/2012 7:12:32 AM PST by Lurkina.n.Learnin (Superciliousness is the essence of Obama)
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To: muawiyah
I tell ya what, this one is amazing.

I would suck a used Q tip dipped in that LOL

34 posted on 12/15/2012 7:12:42 AM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: newheart

I go through sriracha like crazy.

I go though Crystal pretty quick too.


35 posted on 12/15/2012 7:14:49 AM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: PJ-Comix

I don’t eat hot sauce, it burns me all the way through, if you get my meaning. But there are some shops in New Orleans that have dozens and dozens of brands of hot sauce. I think maybe you buy them for the funny labels and not actually to eat. My favorite doesn’t have a name just a picture on the bottle of a guy with his mouth wide open like he is screaming. Too funny.


36 posted on 12/15/2012 7:15:29 AM PST by Ditter
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To: ROCKLOBSTER
There are different hot sauces for different foods.

Very true. One of my final papers in culinary school was about the use of peppers. Upshot of the paper was I could tailor design a sauce that hit whatever target you wanted. Back of the throat burn? Got it. Up front burn nosehair? No problem. Something even and balanced all the way down (but not out)? Got that, too.

/johnny

37 posted on 12/15/2012 7:15:49 AM PST by JRandomFreeper (Gone Galt)
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To: muawiyah

I like Anaheim peppers a lot. Cook them on the grill and Grill / Smoke some chicken breast with bacon and cheese, slice open the pepper and use it as a bed for the chicken bacon cheese. Verryyy tasty.


38 posted on 12/15/2012 7:16:03 AM PST by ImJustAnotherOkie (zerogottago)
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To: mylife

You’re a better man than I am, Gunga Din.


39 posted on 12/15/2012 7:18:10 AM PST by newheart (The greatest trick the left ever pulled was convincing the world it was not a religion.)
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To: JRandomFreeper

Good healthy shot of sriracha, dab of hoisin, add the jalapenos, herbs, sprouts, squeeze of lime...

Roll eyes back into the brain pan, put yer face in the bowl and ruin your shirt LOL


40 posted on 12/15/2012 7:18:37 AM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: PJ-Comix

My throat isn’t the problem. What get’s me is the last chain in the digestive process the next day. You should follow the hot stuff with Ice cream. The next day you say “Come on Ice Cream”.


41 posted on 12/15/2012 7:19:01 AM PST by ImJustAnotherOkie (zerogottago)
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To: PJ-Comix

I love sriracha but we eat red or green chile on pretty much everything.


42 posted on 12/15/2012 7:20:07 AM PST by tiki
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To: mylife

Yes I’ve done Chrystal. Very Very good.


43 posted on 12/15/2012 7:20:17 AM PST by ImJustAnotherOkie (zerogottago)
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To: JRandomFreeper

Oh yeah, we can’t forget about the effects of Chinese mustard and Wasabi.

How about a hot sauce with a little of the above “stimulants” thrown in?


44 posted on 12/15/2012 7:20:29 AM PST by ROCKLOBSTER (Celebrate "Republicans Freed the Slaves" Month)
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To: hinckley buzzard
Incidentally I don't think this is a novel development.

Yep, 20+ years ago, a friend took me to a specialty food shop to peruse the large selection. Probably huge now. At the time, I was looking for the highest Scoville number.

Once you realize that killing/numbing the taste buds is self-defeating, a more balanced approach is better appreciated.

45 posted on 12/15/2012 7:20:33 AM PST by Calvin Locke
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To: PJ-Comix
Let's ask Adam. He eat's anything.


46 posted on 12/15/2012 7:21:23 AM PST by ConservativeStatement (Having an abortion is "progressive"?)
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To: RegulatorCountry

Yes, “rooster sauce”


47 posted on 12/15/2012 7:21:53 AM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: mylife
The cool thing about eating meals with the daughter's in-laws is that I can follow their rules for table manners. ;)

They were surprised when I pulled out my own personal chop sticks.

/johnny

48 posted on 12/15/2012 7:23:08 AM PST by JRandomFreeper (Gone Galt)
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To: mylife

Some Chinese places offer a side of what looks very much like dried red pepper flakes in olive oil, don’t know the proper name of it but there’s more to it than that, the peppers may have been dried but they’re still sort of meaty, garlic is involved too. Love it, whatever it is. “Pepper oil” is all I know, and they know what I mean so it works, lol.


49 posted on 12/15/2012 7:23:59 AM PST by RegulatorCountry
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To: ImJustAnotherOkie
What get’s me is the last chain in the digestive process the next day.

Jalapenos do that, Haberneros don't. But if you make your own, you must dilute the Habernero, unless you're a masochist.

Don't get the juice in your eyes or under your fingernails.

50 posted on 12/15/2012 7:24:19 AM PST by ROCKLOBSTER (Celebrate "Republicans Freed the Slaves" Month)
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