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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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To: tet68

It’s really not that bad...it’s a mustard-based sauce, so a ‘natural’ for anything you would use mustard on...my wife even incorporates it into potato salad. I originally purchased it for the label...reminded me of the Smith Brothers... :-)


151 posted on 12/15/2012 8:59:17 AM PST by who knows what evil? (G-d saved more animals than people on the ark...www.siameserescue.org.)
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To: who knows what evil?

Guess I’ll have to try it soon.
Thanks.
t.


152 posted on 12/15/2012 9:04:44 AM PST by tet68 ( " We would not die in that man's company, that fears his fellowship to die with us...." Henry V.)
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To: LibWhacker

I was up in Chicago for few days and was dismayed that I did not get to go to la Frontera or Topolabampo.

Bayless knows what he is doing.


153 posted on 12/15/2012 9:06:09 AM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: Farmer Dean

It’s a staple here.


154 posted on 12/15/2012 9:07:01 AM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: PJ-Comix
My favorite, by far, is a mustard-based sauce made in St. Lucia. Great on burgers and hotdogs, but use sparingly because it is made with the habanero/scotch bonnet pepper:

Barons West Indian Hot Sauce

155 posted on 12/15/2012 9:15:30 AM PST by RedWhiteBlue (Mama tried)
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To: All

IMHO the Serrano is the king of peppers.

Bright, fresh, hot but not to hot, tons of flavor.

I consume them weekly.


156 posted on 12/15/2012 9:16:32 AM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: All

Love this thread. Love Sriracha - using a bunch of it today for some wings.

There are also many powders that are available. I use habanero powder when I want things to burn. It is brutal if you use a lot.


157 posted on 12/15/2012 9:30:14 AM PST by FlJoePa ("Success without honor is an unseasoned dish; it will satisfy your hunger, but it won't taste good")
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To: who knows what evil?
Okay, now 'yer temptin' me, though I'm not going to be able to eat hot dogs for a while (dieting).

Colon Cleaner by Professor Phardtpounder? Lol... I don't know 'bout that particular marketing gimmick... but "2004 Scovie Awards, won 2nd Place Hot Sauce - Authentic Caribbean Category" sold me! I'm gonna try it because I've been dying to try some really good Jamaican jerk, I've heard so much about it. This ought to give me an idea about some of the flavors involved, no? Thanks.

Hope shipping isn't too much. That always irritates me when retailers gouge you on shipping charges.

158 posted on 12/15/2012 9:34:33 AM PST by LibWhacker
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To: who knows what evil?

NIce little success story, thanks! Love stories like that.


159 posted on 12/15/2012 9:45:04 AM PST by LibWhacker
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To: LibWhacker

Ditto. He’s pricey, but he puts in the ‘extra effort’ to protect the peppers from cross-pollination. I have ordered pepper seed from some places, and have wound up with plants producing peppers that ‘weren’t as advertised’...


160 posted on 12/15/2012 9:48:57 AM PST by who knows what evil? (G-d saved more animals than people on the ark...www.siameserescue.org.)
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To: muawiyah

Are they called “Home Town Buffet” in some parts of the country. Googled it and that’s what I’m coming up with. I live in California.


161 posted on 12/15/2012 9:54:39 AM PST by LibWhacker
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To: joe fonebone

that gets my vote too . i don’t care for the garlic version . i add it to my faux bloody mary mix that i mix myself. about ready to give a local bar a sample makes a bloody mary taste so good


162 posted on 12/15/2012 9:57:24 AM PST by mt tom
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To: chesley
Well, m'FRiend, next time win the bet AND don't punish yourself. Chemistry of food lesson coming up...ready?

The active chemical principle, the 'hot' chemical (it isn't hot in any way, but it reacts with calcium ions present on your tongue, in your cheeks and your esophagus to produce a sensation of 'heat') is called oleoresin capsicum. This is an interesting chemical for a number of reasons, but the reason that applies here is that it is a first cousin, speaking chemically, of the B-vitamin complex.

Now, what do ALL the B-vitamins have in common? Anyone, anyone, Bueller...?

They are all soluble in fat, as is the oleoresin capsicum found in habaneros, Jamaican golds, Peruvian camachacas, even bhut jolokis (the infamous 'ghost' pepper of India, the world's hottest).

Therefore, next time you make such a wager, don't rely on your machismo, win the bet handily, and don't inflict ANY suffering on yourself. Here's one way:

If you're allowed a beverage of choice (in the wager), choose buttermilk. Whole milk works, but buttermilk is the gold standard. Eat the habanero by biting it once or twice, then add a mouthful of buttermilk, swish it around well in your mouth, and swallow...ideally in one gulp. You should feel only a minor tang, not anything painful AT ALL. Of course, if you want to stack the deck against the chump you're betting, drink (SLOWLY) a full glass of buttermilk before beginning to eat the peppers, swishing around in your mouth, and allow it to trickle down your throat. Then, a sip of buttermilk with each pepper you eat. Voila. You will fear no pepper on earth by doing so.

Please note that water and beer (active principle, ethanol, of course) are NOT solvents of oleoresin capsicum except to a small degree. Washing down a hot pepper with a beer probably has the net effect of spreading the oleoresin capsicum all through your upper GI tract. Not a good idea.

Alternately, w/o a beverage, you can STILL beat the chump. Simply stick a pat of butter in one cheek (both, if you're going to eat more than one pepper. Make sure the butter gets well mixed into the pepper as you chew, and you're good to go: no pain, but monetary gain.

Best of the Season to you, and FReegards!

163 posted on 12/15/2012 9:57:34 AM PST by SAJ (What is the next tagline some overweening mod will censor?)
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To: LibWhacker

Lose your bag of question marks?


164 posted on 12/15/2012 9:57:56 AM PST by LibWhacker
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To: mylife
not only is it chopped veggies/tomatoes with oil, or not, even it's name is CHINESE ~ cat si ap in Hokianese albeit in the 8 tone language found in Central Java and Malaysia. The traditional characters according to yellowbridge.com are: 番茄酱 ~ the mandarin version is quite different.
165 posted on 12/15/2012 10:03:36 AM PST by muawiyah
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To: ROCKLOBSTER
Well, having had a full -- and I mean FULL -- tour of the Sang Chup facility outside Bangkok, I can say definitely that the aroma of that place was NOT like a lobster-bait truck.

It was at least 3 orders of magnitude worse, almost to the point of my gagging, until my sense of smell shut down. After which, it wasn't too bad at all. Couldn't smell anything remotely 'fishy' for a month w/o thinking about puking, but what the hell. The effects passed by, somewhat later than sooner (shrug).

And I still love nuoc mam...to cook with.

;^)

166 posted on 12/15/2012 10:05:50 AM PST by SAJ (What is the next tagline some overweening mod will censor?)
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To: supremedoctrine

Sriracha goes well on sashimi!


167 posted on 12/15/2012 10:07:22 AM PST by muawiyah
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To: SAJ

China rules ~ no dairy or dairy byproducts ~ straight up ~


168 posted on 12/15/2012 10:11:30 AM PST by muawiyah
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To: SAJ

China rules ~ no dairy or dairy byproducts ~ straight up ~


169 posted on 12/15/2012 10:11:48 AM PST by muawiyah
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To: mplsconservative
Have you ever tried the Caribbean El Yucateco?

No I have not seen it yet. Sounds great. I discovered Yucateco Sauce on a trip to Yucatan in 1986. All the eateries had bottles on the tables. Great on roasted pork too.

170 posted on 12/15/2012 10:18:15 AM PST by Minutemen ("It's a Religion of Peace")
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To: JRandomFreeper

Balanced hot. Did you study anything about wasabi? I quit ordering restaurant dishes with wasabi because there was so little taste of wasabi in them. I realize the stuff is expensive but why bother to put it in a dish if you have to hunt for the flavor.

I grow my own now. Takes two years or more to get a decent root so I have another year to go. I buy the powdered wasabi but they are all cut with mustard or horseradish.


171 posted on 12/15/2012 10:23:52 AM PST by Cold Heart
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To: SAJ
B vitamins are water soluble. A D E and K are fat soluble.

/johnny

172 posted on 12/15/2012 10:33:45 AM PST by JRandomFreeper (Gone Galt)
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To: Cold Heart
Did you study anything about wasabi?

Yes. It was in my research. You can get pure powdered wasabi, but, as you say, it is expensive.

Never tried planting it. I may have to try that.

/johnny

173 posted on 12/15/2012 10:36:11 AM PST by JRandomFreeper (Gone Galt)
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To: ImJustAnotherOkie
What’s fun is chinese mustard. Blows your sinus up for a few seconds then poof nothing. Lots of fun.

As a child in DeKalb County (Georgia) schools in the early sixties, Safety Patrol kids were rewarded with a train excursion to Washington DC and New York City.

In NY they took us to Chinatown for lunch. Now I had never eaten Chinese in my life so I ordered a hamburger. Saw the mustard sitting on the table so I just did what I normally do....slathered it on.

One bite and the shock and surprise made my eyes get as big as saucers and I wanted to flee and drink up the East River.

174 posted on 12/15/2012 11:07:14 AM PST by eddie willers
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To: mylife

Does the Sriracha replace an ingredient like chili powder or is it more of an additive?


175 posted on 12/15/2012 11:08:57 AM PST by winodog (Thank you Jesus for the calm in my life)
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To: JRandomFreeper
A misstatement on my part, and for that I do apologise.

However, other conditions aside, oleoresin capsicum and its correlate chemical found in the other major branch of the pepper family, capsaicin, are indeed fat-soluble (easily demonstrated on your kitchen counter, btw) and I stand 100% behind the commentary about ways of eating even the hottest peppers w/o pain or discomfort.

Feel free to conduct experiments on water-solubility vs. fat-solubility regarding either oleoresin capsicum or capsaicin (ever wondered why capsaicin, packaged as a dietary supplement, is ALWAYS coated?). I believe you'll arrive at the correct conclusion after about 2-3 tries, no more.

176 posted on 12/15/2012 11:20:17 AM PST by SAJ (What is the next tagline some overweening mod will censor?)
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To: muawiyah
OK, as you prefer.

On whatever day you would like to have such a contest, I believe I'll be in Philadelphia. If you happen to be in Philadelphia that day, I'm quite certain I'll be in Cucamonga.

Best of the Season to you!

;^)

177 posted on 12/15/2012 11:23:43 AM PST by SAJ (What is the next tagline some overweening mod will censor?)
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To: muawiyah
No dairy? OK. I'll just bring along some salted lard.

>>...couldn't resist...<<

;^)

178 posted on 12/15/2012 11:25:40 AM PST by SAJ (What is the next tagline some overweening mod will censor?)
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To: PJ-Comix

After Death Sauce is what I use. Very good heat without masking the flavor of the food itself.

http://extremefood.com/shop/product.php?productid=1

179 posted on 12/15/2012 11:26:49 AM PST by Capt. Canuck
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To: SAJ
As I said earlier, I did a white paper on the molecule and its variants. There are many. The paper included original research, which was funny in itself, given that I had questionaires near the restrooms of the school.

The number of volunteers dropped quickly after some tests.

/johnny

180 posted on 12/15/2012 11:29:24 AM PST by JRandomFreeper (Gone Galt)
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To: mylife
Sriracha is awesome.

 A surprisingly good hot sauce is Burnam's found at Aldi's.        $1 per bottle. Not too hot. I don't bother with the melt_your_face_off hot sauces. I am a big fan of pho, about the only thing I really like in Vietnamese restaurants

181 posted on 12/15/2012 11:37:28 AM PST by dennisw (The first principle is to find out who you are then you can achieve anything)
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To: Dust in the Wind

Cholula is a nice full hot sauce. Not too hot. The idea of a wooden knob sells millions of bottles. A stroke of genius. Makes the stuff look folksy and real plus the old timey label does too


182 posted on 12/15/2012 11:49:24 AM PST by dennisw (The first principle is to find out who you are then you can achieve anything)
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To: mylife

yeah baby...

the serrano is as hot as a habenaro, but has SOOooo much more flavor..

bite into one raw, and it is sweet, with a hint of garlic????

but about 15 seconds later.....


183 posted on 12/15/2012 12:18:59 PM PST by joe fonebone (The clueless... they walk among us, and they vote...)
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To: Capt. Canuck

you’re a wimp..

my son got me some dave’s insanity sauce, special edition, 2010 with jalokia ghost peppers, 750,000 scovil units..

this stuff is soooo goood for the first 8 or 10 seconds, then....

OMFG...

I can deal with it, but most will just cower in a corner and await death..

not for the faint of heart


184 posted on 12/15/2012 12:24:29 PM PST by joe fonebone (The clueless... they walk among us, and they vote...)
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To: joe fonebone

Frank, an American visiting Texas, was invited to be one of the judges at a chili cook-off. He was assured by the other two judges that the chili wouldn’t be all that spicy — and besides — they told him he could have free beer during the tasting. Here are the scorecards from the event:

Chili # 1: Mike’s Maniac Mobster Monster Chili

Judge one: A little too heavy on tomato. Amusing kick.
Judge two: Nice, smooth tomato flavor Very mild.
Frank: Holy smokes, what is this stuff? You could remove dried paint from your driveway with it. Took me two beers to put the flames out. Hope that’s the worst one. These people are crazy.

Chili # 2: Arthur’s Afterburner Chili

Judge one: Smoky (barbecue?) with a hint of pork. Slight Jalapeno tang.
Judge two: Exciting BBQ flavor, needs more peppers to be taken seriously.
Frank: Keep this out of reach of children! I’m not sure what I am supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. Shoved my way to the front of the beer line. The barmaid looks like a professional wrestler after a bad night. She was so
irritated over my gagging sounds that the snake tattoo under her eye started to twitch. She has arms like Popeye and a face like Winston Churchill. I will NOT pick a fight with her.

Chili # 3: Fred’s Famous Burn Down the Barn Chili

Judge one: Excellent firehouse chili! Great kick. Needs more beans.
Judge two: A beanless chili, a bit salty, good use of red peppers.
Frank: This has got to be a joke. Call the EPA, I’ve located a uranium
spill. My nose feels like I have been sneezing Drano. Everyone knows the
routine by now and got out of my way so I could make it to the beer wagon.
Barmaid pounded me on the back; now my backbone is in the front part of my
chest. She said her friends call her “Sally.” Probably behind her back they
call her “Forklift.”

Chili # 4: Bubba’s Black Magic

Judge one: Black bean chili with almost no spice. Disappointing.
Judge two: Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili.
Frank: I felt something scraping across my tongue but was unable to taste it. Sally was standing behind me with fresh refills so I wouldn’t have to dash over to see her. When she winked at me her snake sort of coiled and uncoiled ... it’s kind of cute.

Chili # 5: Linda’s Legal Lip Remover

Judge one: Meaty, strong chili. Cayenne peppers freshly ground adding
considerable kick. Very impressive.
Judge two: Chili using shredded beef; could use more tomato. Must admit the
cayenne peppers make a strong statement.
Frank: My ears are ringing and I can no longer focus my eyes. I belched and four people in front of me needed paramedics. The contestant seemed hurt when I told her that her chili had given me brain damage. Sally saved my tongue by pouring beer directly on it from a pitcher. Sort of irritates me
that one of the other judges asked me to stop screaming.

Chili # 6: Vera’s Very Vegetarian Variety

Judge one: Thin yet b. Good balance of spice and peppers.
Judge two: The best yet. Aggressive use of peppers, onions, and garlic. Superb.
Frank: My intestines are now a straight pipe filled with gaseous flames. No
one wants to stand behind me except Sally. I asked if she wants to go
dancing later.

Chili # 7: Susan’s Screaming Sensation Chili

Judge one: A mediocre chili with too much reliance on canned peppers.
Judge two: Ho Hum, tastes as if the chef threw in canned chili peppers at the last moment.
Frank: You could put a hand grenade in my mouth and pull the pin and I wouldn’t feel it. I’ve lost the sight in one eye and the world sounds like it is made of rushing water. My clothes are covered with chili which slid unnoticed out of my mouth at some point. Good, at the autopsy they’ll know
what killed me. Go Sally, save yourself before it’s too late. Tell our children I’m sorry I was not there to conceive them. I’ve decided to stop breathing, it’s too painful and I’m not getting any oxygen anyway. If I need air I’ll just let it in through the hole in my stomach. Call the X-Files people and tell them I’ve found a super nova on my tongue.


185 posted on 12/15/2012 12:31:57 PM PST by JRandomFreeper (Gone Galt)
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To: joe fonebone

Serranos get me worse than habaneros or scotch bonnets. They are fresher and crisper. But like you said 15 seconds after eating a few, you’d better be ready for what’s coming.


186 posted on 12/15/2012 12:37:10 PM PST by FlJoePa ("Success without honor is an unseasoned dish; it will satisfy your hunger, but it won't taste good")
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To: joe fonebone

My brother-in-law has a bottle of the Dave’s Insanity Special Edition 2006, I believe. It has instructions on the bottle “Keep away from small children and animals”. It also says that if you use it to flavor chili, you are only supposed to use ONE DROP per GALLON. He did that, and it was almost too hot to eat.

I once had a tiny bit of the regular Dave’s Insanity on the very tip of a Dorito. It made me tear up, and burnt the living crap out of my mouth. Never again.


187 posted on 12/15/2012 12:37:39 PM PST by hoagy62 ("Tyranny, like hell, is not easily conquered..."-Thomas Paine. 1776)
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To: winodog

Sriracha is more of a condiment.


188 posted on 12/15/2012 12:45:26 PM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: SAJ

Intersting info. Thanks.

However, I had no trouble swallowing the hot little suckers. I swallowed them whole. No pain, in the mouth.

All the problems occurred later in various portions of the GI tract. I probably should havw eaten a little something first, anf now I know it should contain fat. This will be useful.


189 posted on 12/15/2012 12:46:40 PM PST by chesley (Vast deserts of political ignorance makes liberalism possible - James Lewis)
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To: dennisw

Burnam’s? I can find no info on it.


190 posted on 12/15/2012 12:46:55 PM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: mylife

Great sauce... add Cabbage and you have Kimchee

Loves my Kimchee

TT


191 posted on 12/15/2012 12:47:59 PM PST by TexasTransplant (Radical islam is islam. Moderate islam is the Trojan Horse.)
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To: joe fonebone

192 posted on 12/15/2012 12:49:40 PM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: TexasTransplant

Yup, that will work.


193 posted on 12/15/2012 12:50:59 PM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: mylife

Is that Sambal Oleck?

That stuff rocks on Chow Mien!


194 posted on 12/15/2012 12:51:34 PM PST by Randy Larsen (Aim small, Miss small.)
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To: mylife

Burman’s

It is an Aldi house brand. Only found at Aldi’s but it is good not some inferior swill


195 posted on 12/15/2012 12:51:48 PM PST by dennisw (The first principle is to find out who you are then you can achieve anything)
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To: RegulatorCountry

It’s called “Chili Oil” be sure to stir it before using.


196 posted on 12/15/2012 12:55:53 PM PST by Randy Larsen (Aim small, Miss small.)
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To: JRandomFreeper

Had a really nice chili the other day.
It placed #2 but I say it was the best.
I was smoked brisket and chorizo in some really rich dark chili sauce that was hot and had so much flavor it was ridiculous.

I don’t know all the secret hobo spices but did find out sriracha was in it.


197 posted on 12/15/2012 12:57:07 PM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: eddie willers
ROTLMAO!!!!! ☺
198 posted on 12/15/2012 1:01:50 PM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: muawiyah

It all sounds good to me.


199 posted on 12/15/2012 1:06:58 PM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: mt tom

Ever had a Michelada?

http://www.girlichef.com/2011/05/product-review-cholula-hot-sauce.html


200 posted on 12/15/2012 1:11:14 PM PST by mylife (The Roar Of The Masses Could Be Farts)
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