Hot Sauce History
There is nothing like a dash of hot sauce to heat up a boring meal. Hot sauces will quite
often bring out all the flavors of a dish, but realize this, hot sauce is used all over the world
and is a main ingredient in a lot of dishes.

There are many recipes for chili sauces, the common ingredient being chili peppers. A
group of chemicals called capsaicinoids are responsible for the heat in chile peppers.
These peppers are infused in everything from vinegar, oil, water, beer and alcohol to fruits
and vegetable pulp. Additional ingredients are often used, including those used to add
extra heat, such as pure capsaicin extract and mustards.

The hot sauce history is the story of enterprising men fired by the fiery chilly into crafting
the hot sauce that is a rage among the gourmet lovers. The hot sauce history also
chronicles their ventures to create ingenious hot sauce variations that grace almost every
cuisine in the world. Historians have gathered information mainly from the labels on the
hot sauce bottles housed in private collections.

Hot sauce had a simple beginning in the making of cayenne pepper sauces back in 1807
in Massachusetts. The first sauce import took place when England’s Lea & Perrin’s
Worcestershire sauce made its way into the USA in 1849 and Colonel White raised the
first recorded Tabasco chilly crop. Colonel White prepared the world’s first Tabasco
sauce and commercially advertised it.

A variation of the hot sauce came out in 1860 when J. McCollick & Co. of New York City
produced his "Bird Pepper Sauce", but the hot sauce really captured the imagination of
the public with Edward McIlhenny’s ripened Tabasco hot sauce in 1868. In 1870 and 1906,
McIlhenny secured the patent on the Tabasco variety of hot sauce and the McIlhenny
family trademarked the actual Tabasco name brand.

Hot sauce marketing broke new grounds with Chicago-based William Railton’s 1877
advertisement copy for his Chilly Sauce, which positioned it as an exotic variety with
medicinal benefits. The legendary Poppie’s Hotter ‘n Hell Pepper Sauce had its moorings
in south Louisiana under Poppie Devillier in 1893.

The success of the Tabasco hot sauce was now opened to experimentation with various
flavors. In 1916, Charles Erath of New Orleans produced the Red Hot Creole Pepper
Sauce, in 1923 Crystal Hot Sauce made its debut courtesy Baumer Foods of Louisiana.
Homemakers too were dabbling their hands at hot sauces, from recipes for barbecue and
curry sauces, hot sauce had spread like wild fire. But things have not changed much over
the years in the hot sauce industry, except for the amount of heat in the peppers used to
make a sauce hot. Companies still basically use the two original ingredients of chili
peppers with vinegar, and this has become a standard in making hot sauce from
Louisiana to China.