Hot Sauce: Region By Region

Filed in Blog by on July 21, 2018


If you think that all hot sauce is the same, think again! There are all kinds of hot sauce flavors out there, many of which are regional in origin. For instance, Louisiana-style hot sauce is quite different than Asian-style hot sauce. Not only do they originate from different places, but they also add a vastly different type and dose of flavor to your meal.

To begin with, Louisiana-style hot sauce is often made with cayenne pepper. The ground, cooked chili peppers are blended together with salt and vinegar and then left to ferment over time. Commonly, Louisiana-style hot sauce is used on chicken wings or to add a dash of flavor to dishes. While it may have roots in the Southeastern US, it’s now available all over the US and the world. For those just starting out in the hot sauce world, it’s probably the type that first comes to mind. After all, it’s the hot sauce you’ll usually find on your grocery store shelves. If you’re keeping tabs, Louisiana-style hot sauce ranks fairly low on the Scoville scale in terms of heat.

On the other hand there is Sriracha hot sauce. A common choice for a topping or dipping sauce, Sriracha can actually be traced back to Thailand. Over the past couple of decades, though, it’s really taken off in the US in terms of popularity. Tangy Sriracha is now used to flavor everything from milkshakes to potato ships and it’s an extremely popular choice for hot sauce enthusiasts. The traditional Sriracha hot sauce is a mix of ground chili peppers, vinegar, salt, sugar and garlic. The rest is up to the maker, and that means the Sriracha can vary greatly on the Scoville scale. If you don’t believe us, just take a small taste of one particular mouth-watering hot blend made with Carolina Reapers!

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