Frank's RedHot

From WikiMD's medical encyclopedia

Frank's RedHot is a popular brand of hot sauce made from a variety of cayenne peppers. It is known for its distinctive flavor and moderate heat level. The sauce is produced by McCormick & Company, a global leader in the manufacture, marketing, and distribution of spices, seasoning mixes, condiments, and other flavorful products.

History

Frank's RedHot was first created in 1920 by the Frank Tea and Spice Company in Cincinnati, Ohio. The original recipe was developed by Jacob Frank, who combined aged cayenne peppers, vinegar, water, salt, and garlic powder to create a unique hot sauce. The product gained popularity quickly and became a staple in American households.

Ingredients

The primary ingredients in Frank's RedHot are:

  • Aged cayenne red peppers
  • Distilled vinegar
  • Water
  • Salt
  • Garlic powder

These ingredients are blended to create a sauce that is both tangy and spicy, with a Scoville heat unit rating of approximately 450.

Varieties

Frank's RedHot offers several varieties of hot sauce, including:

  • Original Cayenne Pepper Sauce
  • Xtra Hot Cayenne Pepper Sauce
  • Buffalo Wings Sauce
  • Sweet Chili Sauce
  • Stingin' Honey Garlic Sauce

Each variety has a unique flavor profile and heat level, catering to different tastes and culinary uses.

Culinary Uses

Frank's RedHot is widely used in various dishes to add flavor and heat. It is a key ingredient in Buffalo wings, a popular American appetizer. The sauce is also used in marinades, dips, and as a condiment for a variety of foods, including eggs, sandwiches, and soups.

Popularity

Frank's RedHot has a strong following among hot sauce enthusiasts and is often featured in food competitions and culinary shows. Its distinctive flavor and versatility have made it a favorite in both home kitchens and professional settings.

Marketing

The brand's slogan, "I put that s*** on everything," has become iconic and is widely recognized. The marketing campaigns often emphasize the sauce's ability to enhance the flavor of a wide range of dishes.

See Also

References



External Links

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Contributors: Prab R. Tumpati, MD