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We take pride in the fact that our sauces do not undergo fermentation, a process commonly employed by most hot sauce makers to craft their recipes. In Part Two of this series, we will discuss the history of hot sauce and another famous condiment in America, as well as our choice not to use fermentation in our sauces. In 1840, Edmund McIlhenny moved to Avery Island in southern Louisiana, where he was introduced to small chili peppers from the Tabasco region of Mexico. These peppers thrived in Avery Island's hot and sunny environment. Although the peppers were small, measuring only...

We take pride in the fact that our sauces do not undergo fermentation, a process commonly employed by most hot sauce makers to craft their recipes. In this two-part series, we will delve into the rich history of fermentation and explore the development of fermented condiments in ancient cultures. We will shed light on how these sauces have evolved into the condiments we recognize today. Finally, we will address why we don’t ferment our sauces! For over 12,000 years, humans have been harnessing the power of fermentation, and it's no wonder why. Beyond its ability to safely preserve food for...