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hot-sauce Hot Sauce Snob

spicefreak said:
Which is why the third option exists:
 
Peppers 52% (Ghost Pepper 38%, Scorpion Peppers 37%, Reaper Peppers 25%), Vinegar 25%, Carrots 23%.
 
Personally, though, I tend to prefer a sauce that showcases a single pepper to one made with a blend.
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What is your favorite pepper?
 
Scorch Garden said:
 
I did read it, and i get it.  
 
Listing % of ingredients is not typical of US based companies.  I normally see that with imports or companies that originated in countries across the pond.  A lot of Indian products list the ingredients by % and rather than saying 'calories' they use the term 'energy'.
 
I do see the marketing angle of splitting hairs to single out each pepper used, but as far as the FDA is concerned, a pepper is a pepper and can be lumped together as they all have equivalent nutritional values.  Same with verbiage such as "natural flavors" and "spices".  You can list out what those spices are, but the FDA is only concerned with nutritional equivalencies of like ingredients.  
 
That and the FDA does not require label approval prior to going to market.  It has the authority to regulate what goes on the label and enforce the regulations, but you don't have to submit to them prior to putting it on your package.  Ive seen hot sauces out there with a sodium of 20mg, per tsp, but salt is not listed as an ingredient.  More than likely, no one at the FDA will ever see it.
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:lol: NO you missed the point again. Take the percentages out, they are just there for visual aid. Point being carrots could be listed second or last depending on how listed, both FDA approved. So don't always discount a sauce based on the ordering. The FDA allows a lot of freedom, including "Spices" etc.
 
Yeah no salt added not the same as no sodium. ;) Salt is a building block of life and in a lot inherently. 
 
On the flip side you may see salt listed last but it says 0 sodium as 5mg or less per reference amount is allowed to be listed as 0.
 
Scorch Garden said:
 
What is your favorite pepper?
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It varies a little bit but I generally like something with a bit of fruitiness to it like an Orange Habanero, Bhut Jolokia Orange Capenhagen or Aji Lemondrop, or something deep and red like the more standard Bhut or the Naga Viper. I'm not particularly fond of the Trinidad Scorpion but can still appreciate a sauce that uses it well and find that the Butch T strain has a far better version of that same fruitiness.
White chillies also hold a place in my heart for how distinctively different they are and I'll never say no to Padrons or smoked Pasillas.
 
The Hot Pepper said:
 
:lol: NO you missed the point again. Take the percentages out, they are just there for visual aid. Point being carrots could be listed second or last depending on how listed, both FDA approved. So don't always discount a sauce based on the ordering. The FDA allows a lot of freedom, including "Spices" etc.
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Not looking for an argument, but im very well versed with FDA regulations.

https://www.fda.gov/food/ingredientspackaginglabeling/ucm094211.htm#qalabel
 
"Food manufacturers are required to list all ingredients in the food on the label. On a product label, the ingredients are listed in order of predominance, with the ingredients used in the greatest amount first, followed in descending order by those in smaller amounts. "
 
I know. I did that. My post still went over your head. You said you don't like carrots as second ingredient. I showed you where in the same exact recipe (see percentages) it can be listed as second, or last depending on how you list the peppers, both listings are FDA approved. "Peppers" or individually. ;)
 
 
 
Its not over my head.  I think that fact is going over yours.  Not sure why you insist that i don't understand how percentages work.  
 
Using % for ingredients is not a common practice for US produced foods, regardless of the legality.  By listing like ingredients individually one really doesn't have a gauge as to what to expect.
Will this have the first few ingredients as the predominant flavor or the combined lesser ingredients be more of the forefront?
 
Plus, you even pointed out, its a marketing thing.  Marketing is not about furthering consumer literacy, and i find so much of it to be less than sincere. 
How many restaurants have truly have a world famous endless wing bowl?

Then again, how many places have endless wing bowls?  Seriously on that one.   There is one place that i know of, but its like $18 and they buy their sauces from Sysco.
 
 
 
 
 
 
Just went through my sauce collection briefly to see if I could find a trend with how sauce companies list their ingredients ("peppers" vs. listing the exact pepper varieties) and it seems that the ones that use common varieties of peppers (cayenne, habanero, jalapeno etc etc) seem to use the term "peppers" in the ingredient list more than those that use more rare/interesting varieties. I imagine it's partly because it's a great selling point listing them individually and also because the company takes pride in using varieties not that common place or as readily available as the common varieties. I like seeing the varieties listed individually.
 
Case in point.
 
EDIT: I also think there may be some proprietary concerns with some of the larger companies listing exact ingredients.
 

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The bottle on the right also has tomato listed as the second ingredient too and has great reviews from many members here so I guess I can't really get behind the criteria mentioned in the first post but to each his own. I can understand not wanting to waste money but the bottom line is, you wont know unless you try it.
 
bob65 said:
Is this the salt dude with a different login?
 
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Had me lol.
 
I've been making and selling hot sauce for almost ten years now.  I use vinegar in many of my sauces.  Carrots too.  And sweeteners such as turbinado sugar, honey and/or fruits/juices or whatever takes my fancy at the time.  If anyone writes my sauces off due to their ingredients or the order said ingredients are listed in that is their prerogative. 
 
Knowing what you like and want is a good thing.  With your kitchen and commercial food processing experience you should be able to make a sauce that's perfect for you.  I've a feeling until you do nothing else will measure up regardless of ingredients or cost.   
 
Edmick said:
Oh and that bottle on the left was only $5 out the door and it's pretty good. So price is not always an indication of quality either.
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No, but the phrase "You get what you pay for." often rings true. Sadly that means cheaper yet good things get overlooked sometimes and things that could be a lot cheaper will carry a bigger price so it can be taken seriously.
 
Edmick said:
Case in point.
 
EDIT: I also think there may be some proprietary concerns with some of the larger companies listing exact ingredients.
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Ok, can I just say, screw the bottle on the right? I mean, props to it for listing the ingredients of its fake cider vinegar but flavouring a distilled vinegar does not make it a cider vinegar and claiming that it does is pretty BS.
 
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