Condiment Curiosity: TABASCO

Sixth in the series – the ubiquitous hot sauce that hails from America's Deep South and has an unlikely Irish heritage…

Arguably the world’s most well-known hot sauce, for over 150 years TABASCO has been anointing dishes in piquant dashes. What you might not have known is there is a fascinating story behind the brand, from Irish emigrants and Civil War-era plantations to Central American chillies and Bourbon barrels.

Self-described as “the finest condiment in the world” in its own early 20th century advertisements, TABASCO became the world’s first truly global hot sauce and is now available in almost every country and territory in the world. However, it is still owned and produced by the same family in the same spot in South Louisiana where it all started five generations ago…

This is Condiment Curiosity, our series of deep dives on Substack into iconic cupboard staples, tracing the eclectic history of enduring food brands. If you missed our previous ones (Aromat, Sriracha, Salad Cream, Branston Pickle, Marmite/Vegemite) you can click back and catch up after this, but for now let’s throw ourselves into the fiery flames and get under the skin of TABASCO.

What is TABASCO and how is it made?

TABASCO, the trademarked hot sauce in dinky bottles, is a red pepper-infused, vinegar-based sauce made in Louisiana in the United States since 1868. It has a hot, piquant, sharp and rounded flavour and the company claims “you can easily taste the difference” between it and other hot sauces. It is visibly more watery than most standard hot sauces and it suggests to shake well before use.

TABASCO still sticks, to this day, to the three original ingredients: Tabasco chillies (just shy of 20%), salt and vinegar. Nothing else added, no preservatives no sugar. Since it only has three ingredients, TABASCO is naturally gluten-free and is also kosher and halal, not to mention being long-life and a good traveller so it’s one of the most accessible, crowd-pleasing and indestructible of all condiments.