The Original Louisiana Brand Hot Sauce is a brand of hot sauce manufactured in New Iberia, Louisiana by Summit Hill Foods. Bruce Foods was the previous owner and manufacturer of the brand and sold it to Summit Hill Foods (formerly Southeastern Mills, Inc.) in April 2015.
The Original Louisiana Brand Hot Sauce is prepared using aged long cayenne peppers, which undergo the aging process for a minimum of one year. [1] [2] The product is among hot sauces manufactured in the "Louisiana style," whereby cooked and ground chili peppers are combined with vinegar and salt, and then left to ferment during the aging process. [3] [4] [5] In 2001, over 200,000 bottles of hot sauce were manufactured daily in various sizes. [2]
Bruce Foods first marketed The Original Louisiana Brand Hot Sauce in 1928, [6] [2] and manufactured the product through April 2015. [7] It started off as a family company, in which the sauce was prepared in the kitchen of a home and sold to neighbors. [2] The Original Louisiana Brand Hot Sauce was the first sauce brand marketed using the state of Louisiana's name. [lower-alpha 1] The brand's slogan was "not too hot, not too mild." [1]
In April 2015, Bruce Foods sold The Original Louisiana Brand Hot Sauce brand and its assets to Summit Hill Foods, which is based in Rome, Georgia. [7] The hot sauce continues to be made at the manufacturing plant in New Iberia, Louisiana. [7]
In 2023, The Original Louisiana Brand Hot Sauce updated their logo and released new flavors (including Garlic Lovers, Tangy Taco, Cajun Heat, Southwest Jalapeño, and Smoked Chipotle) in 6oz bottles, adding to the Original, Sweet Heat with Honey, and Hotter (made with Habanero Peppers) flavors. The Original Louisiana Brand Hot Sauce also sells Jalapeño peppers in three forms: whole, sliced and diced; as well as Tabasco Peppers in Vinegar, and their own Wing Sauce.
The Original Louisiana Brand Hot Sauce is available at many grocery stores and restaurants in the United States, [7] and was exported to over 100 countries as of 2001. [2]
The Original Louisiana Brand Hot Sauce is used as a condiment to add flavor to foods, as an ingredient in some dishes, and also as a marinade for some foods, such as chicken wings. [9] [10] [11]
Cajun cuisine is a style of cooking developed by the Cajun–Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish cooking techniques into their original cuisine.
Tabasco is an American brand of hot sauce made from tabasco peppers, vinegar and salt. It is produced by McIlhenny Company of Avery Island in south Louisiana, having been created over 150 years ago by Edmund McIlhenny. Although the tabasco peppers used in the sauce were initially grown only on Avery Island, they are now primarily cultivated in Central America, South America and Africa. The Tabasco sauce brand also has multiple varieties including the original red sauce, habanero, chipotle, sriracha and Trinidad Moruga scorpion. Tabasco products are sold in more than 195 countries and territories, and packaged in 36 languages and dialects.
Louisiana Creole cuisine is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, as well as influences from the general cuisine of the Southern United States.
Scotch bonnet is a variety of chili pepper named for its supposed resemblance to a Scottish tam o' shanter bonnet. It is ubiquitous in West Africa and the Caribbean.
Rémoulade is a cold sauce. Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and often contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items.
Hot sauce is a type of condiment, seasoning, or salsa made from chili peppers and other ingredients. Many commercial varieties of mass-produced hot sauce exist.
Sriracha is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, pickled garlic, sugar, and salt.
Chili sauce and chili paste are condiments prepared with chili peppers.
Trappey's Hot Sauce is an American brand of hot sauce that was originally produced by the New Iberia, Louisiana-based company Trappey's Fine Foods, Inc. Trappey's was purchased by B&G Foods in 1997. Trappey's makes Red Devil Cayenne Pepper Sauce, Bull Louisiana Hot Sauce, Indi-Pep Pepper Sauce, Chef Magic Jalapeño Sauce, Trappey's Cut Okra, Trappey's Creole Okra Gumbo, Trappey's Cocktail Okra and pickled jalapeños.
A pickled pepper is a Capsicum pepper preserved by pickling, which usually involves submersion in a brine of vinegar and salted water with herbs and spices, often including peppercorns, coriander, dill, and bay leaf.
Pace Foods is a producer of a variety of canned salsas located in Paris, Texas. The company was founded in 1947 by David Pace when he developed a recipe for a salsa he called "Picante sauce", which was "made with the freshest ingredients, harvested and hand-selected in peak season to achieve the best flavor and quality". It is now sold as "the Original Picante Sauce".
Bruce Foods Corporation, founded in New Iberia, Louisiana, in 1928, is one of "America's largest privately owned food manufacturers," manufacturing many food products under five major labels, and is credited with "pioneering the canning of Mexican food." With four stateside manufacturing plants, the company has more than 1,200 employees.
Frank's RedHot is a hot sauce made from a variety of cayenne peppers, produced by McCormick & Company. The Original blend ranks low on the Scoville scale, with 450 SHUs, but the XTRA Hot variety measures 2,000 SHUs.
Huy Fong's sriracha sauce, also referred to as sriracha, cock sauce or rooster sauce due to the rooster on its label, is a brand of sriracha, a chili sauce that originated in Thailand. The sauce is produced by Huy Fong Foods, a California manufacturer, and was created in 1980 by David Tran, a Chinese-Vietnamese immigrant to the US from Vietnam.
The cuisine of New Orleans encompasses common dishes and foods in New Orleans, Louisiana. It is perhaps the most distinctively recognized regional cuisine in the United States. Some of the dishes originated in New Orleans, while others are common and popular in the city and surrounding areas, such as the Mississippi River Delta and southern Louisiana. The cuisine of New Orleans is heavily influenced by Creole cuisine, Cajun cuisine, and soul food. Later on, due to immigration, Italian cuisine and Sicilian cuisine also has some influence on the cuisine of New Orleans. Seafood also plays a prominent part in the cuisine. Dishes invented in New Orleans include po' boy and muffuletta sandwiches, oysters Rockefeller and oysters Bienville, pompano en papillote, and bananas Foster, among others.
Mushroom ketchup is a style of ketchup that is prepared with mushrooms as its primary ingredient. Originally, ketchup in the United Kingdom was prepared with mushrooms as a primary ingredient, instead of tomato, the main ingredient in most modern preparations of ketchup. Historical preparations involved packing whole mushrooms into containers with salt. It is used as a condiment and may be used as an ingredient in the preparation of other sauces and other condiments. Several brands of mushroom ketchup were produced and marketed in the United Kingdom, some of which were exported to the United States, and some are still manufactured as a commercial product.
| Chili sauce |
|  | ||
|---|---|---|---|---|
| Chili paste | ||||
