Louisiana Hot Sauce: Would someone clue me in as to what brand is the "original"? In the stores I shop there are two or more brands making the claim. I don't want to buy a bottle of...

Billbobboy42 Loc: Center of Delmarva

Would someone clue me in as to what brand is the "original"? In the stores I shop there are two or more brands making the claim. I don't want to buy a bottle of each to see which one I like the best, as it would be wasteful. More than likely all are good. I just want my curiosity to be satisfied.

jaymatt Loc: Alexandria, Indiana

Anything is original if one made it himself and didn't later change it. Taste away!

JR45 Loc: Montgomery County, TX

Billbobboy42 wrote:

Would someone clue me in as to what brand is the "original"? In the stores I shop there are two or more brands making the claim. I don't want to buy a bottle of each to see which one I like the best, as it would be wasteful. More than likely all are good. I just want my curiosity to be satisfied.

I prefer Tabasco. It's been around since the 1860's.
If you ever get around Avery Island, LA, the bottling plant is worth a visit.

Billbobboy42 Loc: Center of Delmarva

JR45 wrote:

I prefer Tabasco. It's been around since the 1860's.
If you ever get around Avery Island, LA, the bottling plant is worth a visit.

I like Tabasco, too. Use it in bean soup, corn beef hash,bloody Mary's and on cabbage. So far, I have not seen a Tabasco counterfeit.

JohnSwanda Loc: San Francisco

"Original" isn't necessarily the best. My two favorite hot sauces similar to Louisiana or Tabasco happen to be the ones that scored highest in the hot sauce taste test from the Cooks Illustrated/America's Test Kitchen people - Frank’s RedHot Original Cayenne Pepper Sauce and Huy Fong Sriracha Hot Chili Sauce. They are essentially dried cayenne or similar chiles, vinegar and flavorings. I find Tabasco too vinegary for my taste, and these two have more flavor along with the heat.

pj81156 Loc: St. Petersburg, FL

I've never understood why people put things on their food that hurts them.

JohnSwanda Loc: San Francisco

pj81156 wrote:

I've never understood why people put things on their food that hurts them.

Eating spicy food causes the body to release endorphins, which lead to pleasurable feelings. I think there is also a degree of masochism, especially among those who seek out the very hottest peppers and hot sauces. Those people do seem to appreciate the burn more than the flavor. I think most people like myself who like spicy food love the intense flavor involved more than the pain.

Retired fat guy with a camera Loc: Colorado

Tabasco, is the first hot sauce that was bottled and sold commercially.

ad9mac

pj81156 wrote:

I've never understood why people put things on their food that hurts them.

I'm with you on that. I like a little spice heat but not much.
My max is pepperoncini and jalapeño, flesh only,no seeds.

ecblackiii Loc: Maryland

JohnSwanda wrote:

Eating spicy food causes the body to release endorphins, which lead to pleasurable feelings. I think there is also a degree of masochism, especially among those who seek out the very hottest peppers and hot sauces. Those people do seem to appreciate the burn more than the flavor. I think most people like myself who like spicy food love the intense flavor involved more than the pain.

And some people hit themselves on the head with a hammer because it feels so good when they stop!

shelty Loc: Medford, OR

I'm at the opinion that a few jalapenos mixed with certain foods, and especially with salads, makes the food taste much better.

John_F Loc: Minneapolis, MN

There is a company named Habbys that markets a Slap yer MaMa sauce. Of course, it contains habenero.

JohnSwanda Loc: San Francisco

shelty wrote:

I'm at the opinion that a few jalapenos mixed with certain foods, and especially with salads, makes the food taste much better.

My favorite fresh chile is the poblano, which is larger, almost bell pepper size, but with a pointed end, and dark green color. Their heat level can vary a lot from fairly mind to jalapeño hot, but with a distinctive flavor I like better than the jalapeño. They are best fire roasted and the skin removed. When dried they become the ancho chile.

htbrown Loc: San Francisco Bay Area

On dubious claims:
When I visited Oxford, I saw a coffee shop claiming to be the oldest in England. Across the street from it was one claiming to be the oldest in Europe.

The original hot sauce is likely past its pull date anyway...

speters Loc: Grangeville/Idaho

JohnSwanda wrote:

"Original" isn't necessarily the best. My two favorite hot sauces similar to Louisiana or Tabasco happen to be the ones that scored highest in the hot sauce taste test from the Cooks Illustrated/America's Test Kitchen people - Frank’s RedHot Original Cayenne Pepper Sauce and Huy Fong Sriracha Hot Chili Sauce. They are essentially dried cayenne or similar chiles, vinegar and flavorings. I find Tabasco too vinegary for my taste, and these two have more flavor along with the heat.

I agree with Tabasco being too vinegary and it is not very spicy either. I l prefer something with heat!