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In the USA today, we have so many picks from all over the earth when we go to the grocery grocery store to select our solid foods. With a wide globalized system of mercantilism and industry, it is no question that we have such a cornucopia of flavors to choose from at our supermarkets. However, did you know that one such solid that you may consume, was pioneered entirely in the Americas, right in our own back yard? I am discussing about hot sauces, of course, and their intensely competitive nature that has trended in the last decade or so.

Hot sauces in most of America used to be relegated to a relatively gentle shelf space in grocery stores – most sites had Tabasco sauce, but not lots else on top of that. In fact, the Tabasco sauce name and label have become so iconic in the industry, that many people arouse up images of them when the words “hot sauce” is mentioned. However, this is not the only kid on the block any more – the hot sauce industry has been expanding in the last decade and has acquired some pretty stunning (and amazingly spicy) sauces available to most citizens, no matter where they are in the country.

Louisiana Hot Sauce, for example, is a good example of a sauce that mixes flavorful taste with a bit more of a kick than Tabasco. Whereas Tabasco sauce is a bit runny and only mildly hot, Louisiana has quite a a kick and is much thicker and smokier. Another proportionate newcomer to the scene is the line of Dave’s Insanity Sauces – which are marked that they are for novelty use only bc of their highly irritating nature. Only a drop or two of these in a big bowl of soup or broth can create more heat than entire bottles of Tabasco sauce. Clearly, the hot sauce game is not the same as it practiced to be in the USA today.