Hot sauce, chili sauce, or pepper sauce refer to any spicy sauce made from chili peppers and other ingredients. In Cooking, a sauce is Liquid or sometimes semi- Solid food served on or used in preparing other Foods Sauces are not consumed by themselves The chili pepper, chilli pepper, or chili, is the fruit of the plants from the Genus Capsicum, which are members of the nightshade There are many varieties around the world.

Contents 1 Ingredients 2 Styles of chili sauce 2.1 North America 2.2 Asia 3 Heat 4 Remedies for pain caused by eating hot sauces or chilies 5 References 6 See also 7 External links

Ingredients

There are countless recipes for chili sauces, and the only thing they share in common is the use of chili peppers. The peppers are infused in anything from vinegar, oil, and alcohol to fruits and vegetable pulp. Additional ingredients are often used, including, on occasions, those used to add extra heat, such as pure capsaicin extract and mustards. Capsaicin /ˌkæpˈseˌɪsɪn/ (8- Methyl - N - Vanillyl -6-nonen Amide) is the active component of Chili peppers For the prepared condiment see Mustard (condiment. For other uses of the term "mustard" see Mustard.

Styles of chili sauce

North America

• Mexico - Mexican hot sauce typically focuses more on flavor than on intense heat. The United Mexican States ( or commonly Mexico (ˈmɛksɪkoʊ () is a federal constitutional Republic in North America. The sauces are hot, but the individual flavors of the peppers are pronounced. Vinegar is used sparingly or not at all. Chipotles (dried and smoked jalapeño peppers) are a very popular ingredient of Mexican hot sauce. A chipotle (tʃɨˈpoʊtleɪ chee-POTE-lay; Spanish tʃiˈpotle) is a smoke-dried Jalapeño chili used primarily in Mexican, Some sauces produced in Mexico are high-vinegar-content similar to the American Louisiana-style sauces. Mexican-style sauces are also produced internationally (e. g. Huffman's Hot Sauce & Kaitaia fire from New Zealand). New Zealand is an Island country in the south-western Pacific Ocean comprising two main landmasses (the North Island and the South Island
  • El Yucateco, the best selling sauces in Mexico
  • Valentina, a traditional Mexican sauce
  • Búfalo, a popular Mexican sauce
  • Cholula hot sauce, a versatile Mexican Hot Sauce
  • Tapatío hot sauce, the most common Mexican salsa picante in the US
  • Pico Pica, a good example of Mexican hot sauce without vinegar
  • Chile de Arbol very hot, similar to cayenne peppers, used in the popular Torta Ahogada dish
• United States: Most often called hot sauces, they are typically made from chili pepper, vinegar and salt. Valentina is a Mexican Hot sauce manufactured by Salsa Tamazula of Guadalajara. Búfalo ( Spanish for Buffalo) is a brand of Hot sauce and other condiments produced by Herdez Group (Grupo Herdez in Lomas de Chapultepec Mexico Cholula hot sauce is a commercial brand of chili -based Hot sauce, manufactured in Chapala, Jalisco, Tapatío is a brand of Hot sauce produced in Vernon California, that can be found at many Grocery stores in the United States. The United States of America —commonly referred to as the Peppers used are often of the varieties Cayenne, Jalapeño and Habanero. The Cayenne is a red hot Chili pepper used to flavor dishes and for medicinal purposes The jalapeño ( Nahuatl: xalapeño ( or /ˌhæləˈpeɪnjoʊ/ Castilian, Mexican) is a medium to large size Chili pepper The habanero chile ( Capsicum chinense Jacquin (sometimes incorrectly spelled "habañero" is one of the most intensely spicy species of Chili peppers Chipotles (smoked jalapeños) are also common. A chipotle (tʃɨˈpoʊtleɪ chee-POTE-lay; Spanish tʃiˈpotle) is a smoke-dried Jalapeño chili used primarily in Mexican, Some hot sauces, notably Tabasco sauce, are aged in wooden casks similar to the preparation of wine and fermented vinegar. Tabasco sauce is a brand of Hot sauce made from Tabasco peppers ( Capsicum frutescens var Other ingredients, including fruits and vegetables such as raspberries, mangoes, carrots, and chayote squash are sometimes used to add flavor, mellow the heat of the chilis, and thicken the sauce's consistency.
  • Louisiana-style: the most popular style in America. The United States of America —commonly referred to as the Louisiana-style hot sauce contains red chili peppers (Tabasco and/or Cayenne are the most popular), vinegar and water. The tabasco pepper is a variety of Chile pepper species Capsicum frutescens. The Cayenne is a red hot Chili pepper used to flavor dishes and for medicinal purposes Occasionally salt and/or Xanthan gum or other thickeners are used. Xanthan gum is a Polysaccharide used as a Food additive and Rheology modifier.
    • Frank's Red Hot
    • Louisiana Hot Sauce
    • Crystal Hot Sauce
    • Texas Pete
    • Tabasco sauce
    • Trappey's Hot Sauce
    • Chili Pepper Water: Used primarily in Hawaii, this concoction is ideal for cooking. Frank's Red Hot is a Hot sauce made from a variety of Cayenne peppers produced by Reckitt Benckiser Crystal Hot Sauce is a brand of Louisiana style Hot sauce produced by family-owned Baumer Foods since 1923 Texas Pete is a retail Brand name for a Louisiana-style Hot sauce in the United States manufactured by the TW Garner Food Company in Winston-Salem Tabasco sauce is a brand of Hot sauce made from Tabasco peppers ( Capsicum frutescens var Trappey's is one of the oldest Hot sauce brands in the United States. It is made from whole chilies, garlic, salt, and water. Often homemade, the pungent end product must be sealed carefully to prevent leakage.
  • A comparatively mild chili sauce is produced by Heinz and other manufacturers, and is frequently found in cookbooks in the U. S. This sauce is based on tomatoes, green and/or red bell peppers, and spices. Chili peppers may or may not be included in the recipe, but if so, in relatively small proportions. This sauce is more akin to tomato ketchup and cocktail sauce than predominantly chili pepper based sauces. Ketchup (also spelled catsup or catchup) also known as tomato ketchup, tomato sauce, red sauce, Tommy sauce, Cocktail sauce in its simplest form is Ketchup mixed with prepared Horseradish, though in the United Kingdom, Ireland, Iceland ^{[1] [2]}
  • New Mexico: New Mexican style chile sauces differ from others in that they contain no vinegar. Almost every traditional New Mexican dish is served with red or green chile sauce. The sauce is often added to meats, eggs, vegetables, breads, and some dishes are in fact mostly chile sauce with a modest addition of pork, beef, or beans.
    • Green chile: This sauce is prepared from any fire roasted native green chile peppers, Hatch, Santa Fe, and Big Jim are common varieties. New Mexican food is a type of regional cuisine originating in the U The skins are removed and peppers diced. Onions are fried in lard and a roux is prepared. Broth and chile peppers are added to the roux and thickened. Its consistency is similar to gravy, and it is used as such. It also is used as a salsa. It is generally preferred over red chile.
    • Red chile: A roux is made from lard and flour. New Mexican food is a type of regional cuisine originating in the U The dried ground pods of native red chiles are added. Water is added and the sauce is thickened.
• West Indies - Hot pepper sauces, as they are most commonly known there, feature heavily in Caribbean cuisine. The Caribbean (ˌkærəˡbiən kæ'rəbiən Cariben|Caraïben or Caraïben; Caraïbe or more commonly Antilles; Caribe is a Region consisting Caribbean cuisine is a fusion of African, Amerindian, British, Spanish, French, Dutch, Indian. Like American-style sauces, they are made from chili peppers and vinegar, with fruits and vegetables added for extra flavor. The most common peppers used are habanero and scotch bonnet, the latter being the most common in Jamaica. The habanero chile ( Capsicum chinense Jacquin (sometimes incorrectly spelled "habañero" is one of the most intensely spicy species of Chili peppers The Scotch Bonnet ( Capsicum chinense Jacq is a variety of Chilli pepper similar to and of the same species as the Habanero. Jamaica (ˈdʒəˈmeɪkə} is an Island nation of the Greater Antilles, in length and as much as in width situated in the Caribbean Sea. Both are very hot peppers, making for strong sauces (e. g. Capt'n Sleepy's Quintessential Habanero, or Matouk's). Over the years each island developed its own distinctive recipes, and home-made sauces are still common.
  • Haiti - Sauce Ti-malice, typically made with habanero, shallots, lime juice, garlic and sometimes tomatoes
  • St. Lucia - Baron Hot Sauce, manufactured by Baron Foods Limited using fresh local Scotch Bonnet peppers, mustard, garlic, onions to focus more on flavor than heat profile. Haiti ( English: ˈheɪ·tiː or haɪ·ˈjiː·tiː French Haïti a·i·ti Haitian Creole: The habanero chile ( Capsicum chinense Jacquin (sometimes incorrectly spelled "habañero" is one of the most intensely spicy species of Chili peppers Saint Lucia (ˌseɪnt ˈluːʃɪə is an Island nation in the eastern Caribbean Sea on the boundary with the Atlantic Ocean.
  • Martinique
  • Puerto Rico
    • Pique - habaneros with orange
    • Sofrito - small piquins ("bird peppers") with annatto seeds, coriander leaves, onions, garlic, and tomatoes
  • Jamaica - Scotch bonnets are the most popular peppers used on Jamaica. Martinique is an Island in the eastern Caribbean Sea, having a land area of 1128 km² Puerto Rico (ˌpwertoˈriko officially the Commonwealth of Puerto Rico ("Estado Libre Asociado de Puerto Rico" {{lang-en|"Associated Free State of Puerto Rico"}} Jamaica (ˈdʒəˈmeɪkə} is an Island nation of the Greater Antilles, in length and as much as in width situated in the Caribbean Sea. The Scotch Bonnet ( Capsicum chinense Jacq is a variety of Chilli pepper similar to and of the same species as the Habanero. They are often pounded with fruits such as mango, papaya and tamarind. Mangoes belong to the genus Mangifera, consisting of numerous species of tropical fruiting Trees in the Flowering plant family Anacardiaceae The papaya (from Carib via Spanish) is the Fruit of the Plant Carica papaya, in the genus Carica. This article refers to the tree For other uses see Tamarindo (disambiguation.
    • Pickapeppa Sauce
    • Grace's Hot Pepper Sauce -found on every table in Jamaica
  • Virgin Islands - Asher (from "limes ashore"), made with lime, habaneros, cloves, allspice, salt, vinegar, and garlic. Jamaica (ˈdʒəˈmeɪkə} is an Island nation of the Greater Antilles, in length and as much as in width situated in the Caribbean Sea. See also Culture of the Virgin Islands Music of the Virgin Islands Virgin Islands Creole Lime is a term referring to a number of different fruits (generally Citruses, both Species and hybrids, which are typically round green to yellow
  • Belize - Melinda's, made with habaneros, carrots, onions
    • Marie Sharp's- found on every table in Belize
    • Hot Dada's - The other Hot Sauce from Belize, winner at the 2006 Fiery Food Challenge with its Sweet Pepper Sauce

Asia

• Asia
  • China. Belize (bəˈliːz formerly British Honduras, is a country in Central America. Belize (bəˈliːz formerly British Honduras, is a country in Central America. Belize (bəˈliːz formerly British Honduras, is a country in Central America. China ( Wade-Giles ( Mandarin) Chung¹kuo² is a cultural region, an ancient Civilization, and depending on perspective a National Chinese chili sauces usually come as a thick paste, and are used either as a dipping sauce or in stirfrying.
    • Dou Ban Sauce (Dou ban jiang 豆瓣醬), originates from Szechuan cuisine in which chilis are used liberally. Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine ( is a style of Chinese cuisine originating in Sichuan Province of southwestern It is made from broad bean paste, and usually contain a fair amount of chili. Often referred to in English as Chili Bean Sauce.
    • Pao La Jiao, Yu La Jiao (泡辣椒， 鱼辣椒）Dipped Chili or Fish Chili. Made by pickling whole, fresh red chilis in a brine solution, this sauce is the key ingredient in the famous Sichuan dish YuXiang Rousi （鱼香肉丝），Julienned Pork in Fish Fragrance Sauce). The key to this pickle is to add a live crucian carp to the pickling pot along with the chilis, hence the name Fish Chili. The carp is supposed to lend its fragrance and 'umami' to the pickle. is one of the five Basic tastes sensed by specialized receptor cells present on the human Tongue.
    • La Jiao You or Hong You （辣椒油， 红油）Chili Oil or Red Oil, is another distinctive Sichuan flavoring found mainly in cold dishes as well as a few hot dishes. Chili oil is made by pouring hot oil onto a bowl of dried chilis, to which some Sichuan pepper is usually added. After steeping in hot oil for at least a few hours, the oil takes on the taste and fragrance of chili. The finer the chili is ground, the stronger the flavor (regional preferences vary:ground chili is usually used in Western China, while whole dried chili is more common in Northern China. )
    • Guilin chili sauce (Guìlín làjiāojiàng 桂林辣椒酱), made of fresh chili, garlic and fermented soya beans. Guilin ( Pinyin: Guìlín) is a city in China, situated in the northeast of the Guangxi Zhuang Autonomous Region on the west bank of the Also marketed as soy chili sauce.
    • Duo Jiao sauce (Duo Jiao 剁椒） originates from Hunan cuisine, which is reputed to be even spicier than Sichuan cuisine. "Duo" means chopped, and "Jiao" means chili. Duojiao is made of chopped red chilis pickled in a brine solution, and has a salty and sour pickled taste. Duo Jiao is the key flavoring in the signature Hunan dish Duo Jiao Yu Tou (剁椒鱼头）， Fish Head steamed with Duo Jiao.
  • Vietnam
    • Vietnamese hot sauce based on Thai chili sauce but toned down, made from sun-ripened chili peppers, vinegar, garlic, sugar and salt. Vietnam (ˌviːɛtˈnɑːm Việt Nam) officially Originally used as a dipping sauce for seafood in Thailand. Very popular in Vietnamese cuisine, often used in a wide variety of foods. It is commonly put on french fries in California. California ( is a US state on the West Coast of the United States, along the Pacific Ocean. American version considered "too sweet" by Thais, as Thais prefer raw spicier chilis.
  • Thailand Thais put raw chilis on a very wide variety of food, in lieu of chili sauces. The Kingdom of Thailand (ˈtaɪlænd ราชอาณาจักรไทย, râːtɕʰa-ʔaːnaːtɕɑ̀k-tʰɑj They even put chilis on fresh cut fruit, such as watermelon. Watermelon ( Citrullus lanatus ( Thunb) Matsum & Nakai family Cucurbitaceae) refers to both Fruit and Plant of a vine-like (climber Some traditional foods have chili sauces.
    • Thai sweet chili sauce. Used as a dipping sauce. Mae Ploy is a leading manufacturer.
    • Nam prik, or Thai chili sauce. Fish sauce (Nam Plaa) with raw chilis floating in it. Fish sauce is a Condiment that is derived from fish that have been allowed to ferment.
    • Sriracha is a Thai style of chili sauce. Sriracha (ศรีราชา siːrətʃə or SEE-rah-chah) is the generic name for Thai-style Hot sauce named after the seaside city of Si Racha
  • Japan
    • Rayu or La Yu Chili Oil (辣油, Chinese 辣椒油), same as La Jiao You. For a topic outline on this subject see List of basic Japan topics. Often used for dishes such as gyoza (potstickers). Jiaozi ( Chinese Transliteration) gyōza ( Japanese transliteration or mandu
    • Shichimi Togarashi (七味唐辛子）or Ichimi Togarashi (一味唐辛子）are seven or one ingredient spicy seasoning mixes, with chili. Used for many soupy foods, such as udon. is a type of thick Wheat -based Noodle popular in Japanese cuisine.
    • Okinawa - Kōrēgūsu (コーレーグース, 高麗胡椒), made of chilis infused in awamori rice spirit, is a popular condiment to Okinawan dishes such as Okinawa soba. is one of Japan 's southern prefectures, and consists of hundreds of the Ryukyu Islands in a chain over 1000 km long which extends southwest from Kyūshū Awamori ( 泡盛) is an Alcoholic beverage indigenous to and unique to Okinawa, Japan. is a type of Noodle soup eaten in Okinawa. In Okinawa it is sometimes simply called Soba or suba, although it is different from buckwheat It refers to Goguryeo. Goguryeo or Koguryo was an ancient Korean kingdom located in the northern and central parts of the Korean peninsula, southern Manchuria, and

Heat

The heat, or burning sensation, experienced when consuming hot sauce is caused by capsaicin. Capsaicin /ˌkæpˈseˌɪsɪn/ (8- Methyl - N - Vanillyl -6-nonen Amide) is the active component of Chili peppers The burning sensation is not "real" in the sense of damage being wrought on tissues. It is instead a harmless chemical reaction with the body's neurological system (see this technical explanation). A chemical reaction is a process that always results in the interconversion of Chemical substances The substance or substances initially involved in a chemical reaction are called With regard to living things, a body is the integral physical material of an individual System (from Latin systēma, in turn from Greek systēma is a set of interacting or interdependent Entities, real or abstract Capsaicin /ˌkæpˈseˌɪsɪn/ (8- Methyl - N - Vanillyl -6-nonen Amide) is the active component of Chili peppers

The seemingly subjective perceived heat of hot sauces can be measured by the Scoville scale. Subjectivity refers to a subject's perspective particularly feelings beliefs and desires The Scoville scale is a measure of the hotness or piquancy of a Chili pepper. The Scoville scale number indicates how many times something must be diluted with an equal volume water until people can no longer feel any sensation from the capsaicin. The hottest hot sauce scientifically possible is one rated at 16,000,000 Scoville units, which is pure capsaicin. Examples of hot sauces marketed as achieving this level of heat are Blair's 16 Million Reserve (due to production variances, it's up to 16 million Scoville units) marketed by Blair's Sauces & Snacks. In popular usage "marketing" is the promotion of products especially Advertising and Branding However in professional usage the term has a wider meaning of Blair's Death Sauce is a United States Snack company founded in 1989, most famous for their varieties of Hot sauce which receives extremely high By comparison, Tabasco sauce is rated between 2,500 and 5,000 Scoville units (batches vary) - with one of the mildest commercially available Chile condiments, Cackalacky Classic Condiment Company's Spice Sauce, weighing in at less than 1000 Scoville units on the standard heat scale. Cackalacky is a mildly spiced sweet potato-based table condiment from Chapel Hill North Carolina.

An easy way to determine the heat of a sauce they are considering is to look at the ingredients. Sauces tend to vary in heat by the ingredients in them.

• Jalapeño - These sauces include green and red jalapeño chilis, and chipotle. Green jalapeño and chipotle are usually the mildest sauces available. Red jalapeño sauce is generally hotter.

• Cayenne/Chile - Sauces made with cayenne and/or other red chilis, including most of the Louisiana-style sauces, are usually hotter than jalapeño but milder than other sauces.

• Tabasco - Sauces made with tabasco peppers, like Tabasco sauce, are generally hotter than cayenne pepper sauces. Along with Tabasco, a number of "extra hot" sauces are made using a combination of tabasco and cayenne or other chili peppers.

• Habanero - Habanero pepper sauces are almost the hottest natural pepper sauces only second to the Naga Jolokia. The Naga Jolokia (also known as Bhut Jolokia, Ghost Chili, Ghost Pepper, Naga Morich) is a Chili pepper that grows in Bangladesh They contain either habanero only, or a combination of habanero and other peppers.

• Peri-Peri - also known as the African Birds-Eye Chili. The unique characteristic of sauces made with this pepper is the delayed sensation of heat when consumed. This allows the consumer to taste their food first, then experience the heat.

• Extract - the hottest sauces are made from capsaicin extract. These range from extremely hot pepper sauce blends to pure capsaicin extracts. These sauces are extremely hot and should be considered with caution by those not used to fiery foods. Many are too hot to consume more than a drop or two in a pot of food. These novelty sauces are typically only sold by specialty retailers and are usually more expensive.

• Other ingredients - heat is also affected by other ingredients. Many sauces contain tomatoes, carrots (in habanero sauces), onions, garlic or other vegetables and seasonings. Generally, more ingredients in a sauce dilute the effect of the chilis, resulting in a milder flavor.

Remedies for pain caused by eating hot sauces or chilies

Capsaicin is the chemical responsible for the "hot" taste of chilies peppers. Capsaicin /ˌkæpˈseˌɪsɪn/ (8- Methyl - N - Vanillyl -6-nonen Amide) is the active component of Chili peppers The most effective way to relieve the burning sensation it causes are dairy products, such as milk. A protein called casein occurs in dairy products which binds to the active agent in chilies, capsaicin, effectively making it less available to "burn" the mouth. See Casein paint for information about casein usage in artistic painting Also the mechanical stimulation of the mouth by chewing food will partially mask the pain sensation.

Cooling and mechanical stimulation are the only proven methods to relieve the pain, however many questionable tips are widely perpetuated. Since capsaicin in its pure state is poorly soluble in water but well in oils and alcohol, an often heard advice is to eat fatty foods or beverages, assuming that these would carry away the capsaicin. An oil is a substance that is in a viscous Liquid state ( "oily") at ambient temperatures or slightly warmer and is The value of this practice is questionable and the burning sensation will slowly fade away without any measure taken.

References

See also

• Scoville scale measures the "hotness" of a specific sauce or a pepper

External links

• Famous days in hot sauce history
• ChilliWorld ranking of hot sauces on the Scoville Scale
• Chili Recipes - Texas Border Cookbook
• Chili Sauce Recipes
• Hot Sauce Online Community
• Wilbur Scoville

The Scoville scale is a measure of the hotness or piquancy of a Chili pepper.

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