The history of hot sauces - 9,000 years on the way to our plates
From its roots in Mesoamerica
The first evidence that humans made something we can call hot sauce dates back to Mesoamerica. As early as 7000 BC, the Aztecs combined crushed chili peppers with water, herbs, or salt to create one of the simplest yet oldest hot sauces. They were used to spice up food, relieve illness, for ceremonial purposes, and sometimes even as weapons.
Expansion into Europe and around the world
After the discovery of the New World in the early 15th century, Europeans brought chilies to Europe. They spread chilies throughout the Caribbean, Africa, and Asia, and began a regional evolution of sauces, with additions such as vinegar, garlic, and spices. Thus began an interesting regional variation; in Hungary, chilies were dried and ground into a spicy paprika that was very mild but flavorful. In Africa, peri-peri sauce was created: a blend of African bird's-eye chilies with ingredients brought by Portuguese colonizers.
First commercial sauce - USA, 19th century
The first commercially sold hot sauce in the United States appeared in 1807, when "cayenne sauce" was advertised in Massachusetts. But the real breakthrough came with Tabasco; Edmund McIlhenny created his version of the sauce on Avery Island, Louisiana, in 1868 – it quickly became iconic. Although it is said that the recipe may have been inspired by Maunsel White, McIlhenny was the first to systematically cultivate the plant and produce and sell the sauce.
In Louisiana, sauces based on Tabasco or cayenne pepper, vinegar and salt were developed - such as Crystal (1932), Louisiana Hot Sauce (1928), etc. In the USA, iconic brands such as Frank's RedHot and Texas Pete (1929, named after his son's nickname) appeared. Sriracha, which is now famous for its recognizable green cap and bird logo, was first made in 1932 in the Thai town of Si Racha, but it only spread worldwide at the end of the 20th century through Huy Fong Foods in the USA.
The world's diversity of tastes today
Today, there are a huge number of styles of hot sauces associated with regions and culinary traditions:
- Cajun / Louisiana style - vinegar-based, spicy
Heartbeat - Dill Pickle Serrano or Piko Peppers - Volkano - Mexican/Mexican American style - less vinegar, more chili flavor
Melinda's - Jalapeño or La Pimenterie x Piko Peppers - San Pasilla - Asian sriracha style - fermented chilies with sugar and garlic
Torchbearer - Garlic Reaper or Melinda's - Creamy Style Habanero Wing Sauce - Asian sambal oelek or chili garlic sauce style - coarse, chili paste
- Korean Gochujang style - fermented pastes with sweetness, less heat
- African harissa style - spicy, usually with cumin and oil
Dawson's - Shawarma
Hot sauces have transcended the boundaries of their original, simple function. With a history dating back to the land of the Aztecs, they have traveled the world and become a global phenomenon - from a subtle condiment to a cultural icon and expression of identity. Today, you can find a unique style in almost every kitchen, a delightful combination of spicy, sour, sweet and aromatic.