Hot Sauce Recipes for a Variety of Uses
The numbers don’t lie. Consumer interest in hot and spicy ingredients continues to increase for the tenth year in a row, with more than 22,000 new products having been introduced last year. Hot sauce can be used in a number of different ways, and in many different kinds of cuisines. Though the standard type of hot sauce is relatively simple, with relatively few ingredients, many more that are incredibly complex are hitting the market. As more and more people gravitate toward the use of hot sauce as a condiment – especially Asian-inspired hot sauce products – many more will be developed.
Among the more prominent flavor notes in many varieties of hot sauce are those such as garlic and onion, which have their own spiciness. These types of flavors can easily be imparted to a hot sauce product through the use of flavor ingredients such as natural Garlic Oil and natural Methional, which are available as part of Advanced Biotech’s line of natural flavor ingredients. Another similar type of spicy, pungent flavor note is that of horseradish or mustard, which can be provided to a product through the use of natural Horseradish Oil. Even the flavor of green peppers can be provided to a product through the use of the appropriate flavor ingredients, such as 2 Methoxy 3 Iso Butyl Pyrazine.
Many hot sauce products also contain hints of smoky flavors, such as those provided by natural Guaiacol. These are especially common in Southwestern style hot sauces, which are often on the more savory side compared to the piquant hot sauces of other styles of cuisine. As for the more barbecue inspired hot sauces, flavor ingredients such as natural Acetic Acid for vinegary notes or natural Honey Reaction for sweet honey notes can be utilized.
From the spiciest hot sauces that utilize just a few flavor notes to balance out their heat to those hot sauces with more complex flavors, those who create these products have a range of options available to them when completing their recipes.