Condiment

Hot Sauce

Hot sauce is a chilli-based liquid condiment—vinegar-bright, fermented, or thick chilli pastes poured as sauce. Styles span cayenne vinegar sauces, Caribbean Scotch bonnet, and modern craft ferments. A generic product class, not a single brand. Shake on eggs, tacos, and stews; cook into butter sauces. Heat level and vinegar balance define use.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Explore further

Style

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

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Cayenne Vinegar Hot Sauce

Fermented Hot Sauce

Chilli Garlic Sauce

Scotch Bonnet Hot Sauce

Characteristics

Preparations

BottledCookedLiquidRaw

Provenance

OrganicSingle OriginTraditional

Sources

Indoor FarmedOutdoor Farmed

Traits

BrightChilliPourablePreparedSeasoningSpicyTangy

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 81.5

Amount per 100 g

Total Fat 2.04 g
Saturated Fat 0.37 g
Trans Fat 0 g
Monounsaturated Fat 0.62 g
Polyunsaturated Fat 1.05 g
Cholesterol 0 mg
Sodium 1857 mg
Salt 4.92 g
Total Carbohydrate 12.8 g
Dietary Fibre 0.95 g
Total Sugars 6.25 g
Complex / starch 1.88 g
Protein 2.99 g
Water 77.7 g

Detailed nutrients

Energy 81.5 kcal
Water 77.7 g
Carbohydrates 12.8 g
- Sugars 6.25 g
  - Monosaccharides 4.38 g
  - Disaccharides 1.87 g
- Starch 1.88 g
  - Amylose 0.47 g
  - Amylopectin 1.41 g
  - Digestible Starch 1.6 g
  - Resistant Starch 0.19 g
- Fibre 0.95 g
  - Soluble Fibre 0.33 g
  - Insoluble Fibre 0.62 g
Protein 2.99 g
Fat 2.04 g
- Saturated Fat 0.37 g
- Monounsaturated Fat 0.62 g
- Polyunsaturated Fat 1.05 g
  - Omega-3 0.16 g
  - Omega-6 0.4 g
Vitamins 25.1 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.01 mg
- Vitamin B2 — Riboflavin 0.02 mg
- Vitamin B3 — Niacin 0.11 mg
- Vitamin B5 — Pantothenic Acid 0.05 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.2 µg
- Vitamin B9 — Folate 2.1 µg
- Vitamin C 2 mg
- Vitamin E 0.1 mg
- Vitamin K 0.5 µg
Minerals 2089 mg
- Major Minerals 2083 mg
  - Calcium 53 mg
  - Sodium 1857 mg
  - Potassium 173 mg
- Trace Minerals 6.2 mg
  - Iron 0.8 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 4.92 g
- Sodium Chloride 4.92 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.01 · vitamin-b2-riboflavin: 0.02 · vitamin-b3-niacin: 0.11 · vitamin-b5-pantothenic-acid: 0.05 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.2 · vitamin-b9-folate: 2.1 · vitamin-e: 0.1 · vitamin-k: 0.5 ·

Minerals

Sodium: 1856.64 · Potassium: 173 · Calcium: 53 · Iron: 0.8 · Zinc: 0.4 · Iodine: 5 ·

Condiments are flavour concentrates—often high in salt or sugar relative to serving size.

In the kitchen

Culinary partners and combinations that usually underperform with Hot Sauce.

Pairs well with

Classic and complementary matches

Avocado
Cheese
ChickenWings
EggBreakfast
LimeMexican
Pork

Usually avoid with

Often clash in flavour or tradition

History

1800US

Louisiana-style cayenne vinegar sauces defined a major hot sauce family.

1900

Bottled hot sauces proliferated across the Americas and Caribbean.

2010

Craft fermented hot sauces expanded global chilli condiment culture.