Talk:Hot sauce

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AJI[edit]

AJI word is better than Chile, not to be confused with the country. —Preceding unsigned comment added by Albedu (talkcontribs) 19:06, 20 December 2009 (UTC)

No one is confused. Kuru talk 21:09, 20 December 2009 (UTC)
AJI could be mentioned somewhere as the name for hot sauce in Peru. — Preceding unsigned comment added by 64.134.244.171 (talk) 04:01, 23 March 2013 (UTC)

Tobasco/Tabasco[edit]

Um...I'm fairly sure that Tobasco isn't a pepper. Klosterdev 17:49, 31 March 2006 (UTC)

Tobasco isn't, Tabasco is a type of pepper, as well as a sauce. Don't know if you were refering to a typo you saw or misspelled it yourself. ~mess

-Actually there is a tabasco chile. Jsderwin 15:48, 27 February 2007 (UTC)

Bananas[edit]

I have heard from numerous sources that bananas can help with pain caused by spicy foods, so perhaps it should be worked into the article.

Pain relief[edit]

I, or rather, my wife discovered an interesting relief to pain from sauce that is "too hot." Salt. I gave her the "toothpick test" using Dave's Insanity Sauce at a restaurant, and the smallest little dab was too much. We didn't have anything on our table yet, so out of desperation she grabbed some salt and, surprisingly, it gave her some relief.

How can you counter act hot sauce in food or in our case a drink? Just wondering because we were working on a school project and we need to fix it.

Contrib: I have personally noted the same thing with sugar (powdered and brown work better than granulated). It provides nearly immediate relief from bad burning. —Preceding unsigned comment added by 66.138.122.2 (talk) 18:23, 7 November 2008 (UTC)

Incorrect use of the words 'pepper' and 'chili'[edit]

I have notice the wrong word being used to describe the sauces. Chili: (or chilli) is a Southwest variety of sauce or sometimes a meal. Spices(usually mexican oregano, bay leaf, cumin) and sometimes meat and/or beans are added to the dish. Many times this dish is used to cover another dish, for example enchiladas. Pepper: pepper was the name Europeans called their discovery of chiles when visiting the Americas. Pepper varieties are in no way related to chiles. Though we call green peppers 'green peppers' they are really a variety of chiles. I think it's very important when we discuss this topic that we use the correct nomenclature. Jsderwin 15:48, 27 February 2007 (UTC)

External Resources[edit]

The Tabasco chile History of Chiles Chile vs Chili; the great debate

Remove individual brand references[edit]

Have you ever been into the French Market in New Orleans? There are, literally, hundreds and hundreds of brands of hot sauce available, there and elsewhere. IMHO there is no need to list individual brands here where different types are described. It's just an invitation to spammers to create an unmanageably large list that detracts from the jist of the article. --Kbh3rdtalk 01:04, 16 September 2007 (UTC)

"Chili Sauce" is not just Hot Sauce.[edit]

Chili Sauce is a condiment resembling a spiced catsup, but not as smoothly pureed. A recipe from 1903 contains tomatoes, onions, green peppers, brown sugar, vinegar,salt, allspice, cloves, cinnamon, ginger and paprika. The results are savory but not particularly hot. The present Joy of Cooking recipe uses the same ingredients, with the optional addition of hot peppers.Saxophobia 16:56, 12 November 2007 (UTC)

help lose weight?[edit]

According to the site below rule #30. Hot sauces help lose weight. Should this be added? http://www.rd.com/content/easy-ways-to-lose-weight-50-ideas/3/ —Preceding unsigned comment added by Michael miceli (talkcontribs) 01:47, 22 December 2007 (UTC)

Huh?[edit]

This sentence in the "Ingredients" section: "There are countless recipes for chili cheese nook and cranny frog dog nose bob reebok hot hot sauces, and the only thing they share in common is the use of chili peppers." needs to be fixed... Biske (talk) 05:42, 9 October 2008 (UTC)


= disinfectant[edit]

Hot sauce burns when it touches a cut or open skin (like in the winter for example when your lips are dry and crusty and it get in a crack it burns). Any reason as to why. —Preceding unsigned comment added by 70.23.229.95 (talk) 02:00, 18 December 2008 (UTC)

My understanding is that the chemical capsaicin causes a chemical reaction that causes the nerve endings to flare up and start sending pain signals, but the reaction causes no actual tissue damage. --163.248.159.191 (talk) 15:21, 15 October 2009 (UTC)

European hotsauces?[edit]

I know that there are many hotsauces in Italy and Greece. —Preceding unsigned comment added by 99.254.216.48 (talk) 11:51, 18 July 2009 (UTC)

West Indain hot pepper sauce —Preceding unsigned comment added by 80.193.230.194 (talk) 13:03, 5 May 2010 (UTC)

Hot Sauces in Germany[edit]

Actually I doubt the statement about the hottest sauces being produced in the UK. The following German Sauce are very simular. E.g.:

  • "Lava Jolokia Hot Sauce" (62%Bhut Jolokia Chilis)[1]
  • "Vicious Vampire X-Treme Hot Sauce" [2] (Even hotter, one single drop of this stuff kills. I once used 3 drops on a pretty hot chilli con carne for 28 people)
  • Several companies are offering sauces based on pure or only slightly thinned capsaicin.

Please source the statement on UK sauces.--91.4.239.116 (talk) 23:59, 30 August 2011 (UTC)

African Chili/ Peri Peri Sauce's[edit]

There are a considerable amount of sauce variations in Africa, most notably Southern Africa. Some South African business's have even been made a house hold name because of the Chili/ Peri Peri sauce/ Marinades they manufacture and use in there dishes ie: Nando's
There are also a large variety of Local African (and import) dish's that utilize chili's: Chakalaka and atchar
Many of these utilize the African birds eye chili which is widely grown in most parts of Africa.. Gremlinsa (talk) 12:18, 23 March 2011 (UTC)

European section[edit]

European section's claim to the two hottest chiles in the world is no longer valid due to the Trinidad Scorpion Butch T pepper — Preceding unsigned comment added by 99.152.244.97 (talk) 19:21, 27 October 2011 (UTC)

Not only is mention of the Scorpion missing so is mention of Trinidad and Tobago. Many of the current hottest chili's are derived from Trinidadian cultivars. — Preceding unsigned comment added by 71.183.181.253 (talk) 17:26, 19 November 2015 (UTC)

Health Benefits[edit]

Their should be a section about the health benefits of hot sauce. More and more people are using hot sauce for the health benefits. Why are Hot peppers good for Yourself?

Agreed. There are some proven health benefits now that include heart and other organs. There are even some creams used for muscle aches so it may be a good section. The Hal Apeno (talk) 21:28, 17 March 2013 (UTC)

India is not represented[edit]

Chilli is ubiquitous throughout most cultures in India. Whilst I'm not familiar with any Indian branded chilli sauces and only have limited knowledge of their cuisines, I know that there are many many types of chilli pastes and hot chutneys which have the same consistency and purpose as a sauce. It would be interesting if someone with further knowledge could expand on it. This Chilli Sauce page has a missing limb until one does. — Preceding unsigned comment added by 41.132.105.209 (talk) 08:36, 13 November 2013 (UTC)


The current hottest chilli peppers are crosses of Indian and Trinidadian cultivars it's impossible that both these countries be left off. — Preceding unsigned comment added by 71.183.181.253 (talk) 17:30, 19 November 2015 (UTC)

External links modified[edit]

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Assessment comment[edit]

The comment(s) below were originally left at Talk:Hot sauce/Comments, and are posted here for posterity. Following several discussions in past years, these subpages are now deprecated. The comments may be irrelevant or outdated; if so, please feel free to remove this section.

Good article, decent and provides a fair deal of information. Add refs and once done, nominate for GA status. -- Warfreak 09:37, 11 June 2007 (UTC)

Last edited at 09:37, 11 June 2007 (UTC). Substituted at 18:17, 29 April 2016 (UTC)