The largest commercially available vessel of Tabasco sauce is a whole gallon normally marketed to food service outlets—but if you can get your hands on one for personal consumption, no one here’s going to judge you for it. 15. There’s Tabasco-flavored everything. Tabasco keep a close eye on food trends – another aspect that partners help with. Due to the nuances between markets, Tabasco encourages conversations about local areas and new ways or foods that will work with Tabasco in that individual area. Celebrating 150 years That said, Tabasco gradually darkens to dark red or even brownish, especially if you don’t refrigerate it. It makes some people worried about the safety of the sauce, but it’s nothing to worry about. The answer to this question may depend on how long the sauce has been around, but many experts agree that Tabasco sauce does get better with age. The answer to this question may depend on how long the sauce has been around, but many experts agree that Tabasco sauce does get better with age. The sauce is made from peppers and vinegar, which means it has a long shelf life. This makes it a great choice for any gathering or restaurant-going crowd. Does Tabasco last forever?

Edmund McIlhenny first produced Tabasco sauce in 1868 on Avery Island, Louisiana. The sauce is still produced in the same location as it was in the 1800s. Additionally, the process remains pretty much the same, of course, the facilities have undergone modernization throughout the years. Despite the importance of marketing Theriot admits that Tabasco “spends more conservatively on advertising than you’d expect”. This is largely because the brand relies heavily on its distributor partners. Although Therriot and her team will provide global campaign ideas, distributors are responsible for selling and marketing within their region. With its red-capped bottle, diamond label and celebration of its 150th anniversary this year, Tabasco is one of those rare brands where the word iconic doesn’t seem out of place.One of the many great things to love about Tabasco Pepper Sauce is the natural ingredients list that includes three simple ingredients: vinegar, red pepper, and salt. Since there is no preservative this can cause the sauce to separate, and hence the need to shake it before using. There are only four members of Tabasco’s central marketing team, but Theriot works with a network of regional managers, agencies and distributor partners around the world. A core part of her job is raising awareness about the versatility of the product. While we do have strong brand recognition, you need to stay in front of consumers in so many different markets, which is why marketing is extremely important to Tabasco. Betts Theriot, McIlhenny Company The heritage power of the diamond logo is something Theriot refers to often but it’s a balancing act of honouring the brand’s history while ensuring it is appealing to modern audiences. Tabasco also needs to see off competitors, such as Louisiana Hot Sauce Original and Huy Fong Sriracha.

Growing crops is inherently unpredictable, so the McIlhenny Co. is understandably wary of putting all its eggs in one basket. Once the best plants from a season’s harvest have been selected as the source of the next year’s seeds, the dried pepper seeds are stored in two locations—one of them a local bank vault—to ensure that even in case of, say, weather-related disaster, there will still be plenty of peppers to go around. 5. Even the salt is proprietary. The makers of Tabasco sauce would never stoop to ordinary store-bought salt! No, the occupants of Avery Island extract the salt needed to age the mashed-up chili peppers from mines located directly beneath the island itself—talk about vertical integration. 6. The name “Tabasco” is of Mexican origin, though anything beyond that is uncertain. In case you were wondering, the same thing happens to many other hot sauces (e.g., Sriracha) and even some BBQ sauces. The sauce is made from peppers and vinegar, which means it has a long shelf life. This makes it a great choice for any gathering or restaurant-going crowd. Can you have too much Tabasco?Whether you decide to refrigerate your Tabasco after opening or not, make sure the bottle is always sealed tight when not in use. And if you leave it at room temperature, keep it away from direct sunlight, and place it in a dark cupboard instead. Tabasco seems to be Queen Elizabeth II’s hot sauce of choice—in 2009, McIlhenny Company was given an official warrant of appointment designating it an official supplier to the British royal household. It’s also served aboard Air Force One. 9. There’s a heat level for everyone. Our partners advise the brand on their local market; while we create a lot of social content and we think about all the different ways our distributor partners around the world can use the brand, they are also creating their media spin and working on different projects within their markets,” she says.

The bottom line is: if you’re going to finish the Tabasco bottle within a couple of months of opening, leaving the condiment at room temperature is fine. But if you expect it to sit around for longer than that, it’s better to keep it in the refrigerator. Tabasco Storage Dos and Dont’s A product so widely distributed doesn’t much seem like the product of a small, local business, but Tabasco’s roots are tied to a single place and family tree. In 1868, Edmund McIlhenny planted his first crop of peppers on Avery Island, Louisiana; 140 years and five generations later, his own descendants are mashing those peppers’ descendants. 3. The hot stuff is popular almost everywhere. You don’t need to clean the cap every time you use the sauce (nobody got time for that), but try to do it whenever it starts to look gross. Sold in more than 185 countries and labelled in 22 languages, the hot pepper sauce hasn’t changed much since it was first produced in 1868 — it’s still run by the same family, uses the original recipe and has the same manufacturing base on Avery Island in Louisiana. Next, keep the bottle’s cap clean. Like is the case for most condiments, that area is where a gross layer of crust tends to form over time. To remove it, use a damp paper towel and then wipe the area dry.We are working right now to boost our ecommerce section. Ecommerce is a totally different way of doing business and consumers are using it more,” she says. Working with distributor partners Fermented chili peppers ( tabasco peppers are a variety of chili peppers) darken over time. That’s a natural reaction to oxidation and doesn’t make the sauce unsafe (I talk about it more in my article on hot sauce). Moreover, darkening has little impact on taste – you probably won’t notice any difference. The Original Red ranges from about 2500 to 5000 units on the Scoville scale, which measures the apparent heat of a substance. The habanero sauce throws hotter peppers into the mix, while the remaining varieties—chipotle, garlic, jalapeño, “sweet and spicy”—are all varying levels of mild. 10. Army rations wouldn’t be the same without it. Betts Theriot, the head of international marketing at McIlhenny Company, the business behind the brand, explains how important history is to Tabasco:“We’ve had to modernise some of the facilities but the way that we make the product — by aging our pepper mash in oak barrels for three years before its bottled — is the same.”

The original Tabasco sauce has a Scoville rating of2,500 to 5,000 SHU. The habanero variety is thespiciest in the collection but the original is thesecond spiciest.Edmund McIlhenny’s 19 th-century customers weren’t used to the idea of a “hot sauce,” and so they were overly generous with their usage. After scorching their tongues, they complained that the stuff was “too hot.” McIlhenny then attached a sprinkler-style top to the bottles to force people to use less (and stop complaining to him about it). 14. It is possible to buy an entire jug of Tabasco sauce.