Hot sauce heritage began with enterprising men inspired by the love of hot peppers and crafting them into gourmet hot sauces. Hot sauce history additionally chronicles their endeavors to produce innovative hot sauce variants that grace nearly all food in the world.

Sauce historians have collected data primarily from the labeling on the hot sauce bottles located in personal collections. Hot sauce marketing campaigns from area directories and papers are other sources. Data generally speaking is sparse, however exactly what can be found, points to a vibrant and diverse hot sauce history.

Hot sauce experienced a extremely humble starting point as the only sauces available were cayenne sauces made in Massachusetts long ago in 1807.

1849 is known as a milestone year in the heritage of hot sauce. The very first sauce import happened in 1849 as soon as England’s Lea & Perrin’s Worcestershire sauce reached the United states and Colonel White produced the earliest chronicled Tabasco pepper harvest.

Colonel White made the world’s initial Tabasco sauce and marketed it. Hot sauce was now truly intended for commercialization.

A variance of the hot sauce arrived on the scene in 1860 when J. McCollick & Co. of New York City created a Bird Chili Sauce.

But the hot sauce truly grabbed the imagination of the public with Edward McIlhenny’s ripened Tabasco hot sauce in 1868.

1870 and 1906 are high watermarks in hot sauce heritage when McIlhenny established a patent on the Tabasco type of hot sauce plus the McIlhenny family also trademarked the Tabasco brand name.

Hot sauce advertising broke new grounds with Chicago-based William Railton’s 1877 marketing copy for his pepper sauce, of which promoted it as an exotic hot sauce with healing benefits.

The famous Poppie’s Hotter ‘n Hell Pepper Sauce had its beginnings in south Louisiana under Poppie Devillier in 1893.

The success of the Tabasco hot sauce gave people the motive for testing with different tastes. Therefore in 1916, Charles Erath of New Orleans created the Red Hot Creole Pepper Sauce; in 1923 Crystal Hot Sauce produced its debut courtesy Baumer Foods, Louisiana; in 1941 the La Victoria Sales Company made a stir with red taco sauce, green taco sauce and enchilada sauce.

These experiments weren’t limited to merely to entrepreneurs. Housewives too were definitely creating different hot sauces, as evident from formulas for bbq and hot sauces discovered in “Mrs. Hill’s New Cookbook”. Hot sauces had spread like wild fire.

Hot sauce history continued with David Pace’s picante sauce, produced in 1947 and Chris Way’s Dat’l Do It Sauce and Hellish Relish, in the early stages of the 1980s.

Los Angeles took the lead with regards to hot sauce usage, with 3.3 million gallons eaten in 1990.

Contemporary hot sauce history is abundantly supplied with manufacturers like Blair’s Hot Sauce, Dave’s Insanity Sauce, InsaneChicken or Mad Dog Hot Sauces.

© 2010, Hot Sauce Reviews and Spicy Food Blog. All rights reserved by InsaneChicken.com.

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