Hot Sauce Culture: From West Africa to Frank's Red Hot
I
Origin
The specifically American culture of hot sauce — the table condiment applied liberally to everything from eggs to pizza to fried chicken — is a direct descendant of the West African pepper tradition transplanted through the slave trade. The specific American hot sauce industry (Tabasco 1868, Crystal 1923, Frank's Red Hot 1920, Louisiana Hot Sauce 1928) developed primarily in the South and primarily from ingredients and techniques associated with African American cooking.
II
Description
The hot sauce tradition from Africa to America.
III
The Thread
—West African pepper tradition (direct ancestor), Mexican salsa picante (parallel New World chilli adoption), Korean gochugaru (same New World chilli adoption in different tradition), Louisiana Creole
IV
Flavour Context
Not yet written for this entry.
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