Intermediate Moisture Formulations
Our classic aged red pepper flavor
in 3 intermediate moisture forms.
Meet the increased demand for bold flavor with our Intermediate Moisture Formulations. Whether you’re experimenting with a new savory sauce idea or trying to capitalize on the sweet and spicy trend, these three formulations provide the complex, fermented pepper flavor and heat that customers love.
We’ve developed these three different formulations to meet the needs of a variety of food processing environments. All capture the delicious flavor of TABASCO® brand Original Red Sauce and allow you to fine-tune the levels of heat in your product. Our intermediate moisture formulations are Kosher Pareve.
When your next food concept calls for
visual and sensory impact.
Our Processor’s Blend offers the unique flavor profile of TABASCO® brand Original Red Sauce while providing particulate identity to food blends. It’s made from a pungent crushed pepper blend of seeds and skin prepared from aged red peppers, which is then fermented with salt, mixed with vinegar, and finally screened to separate the seeds and skin material. Our Processor’s Blend fits well in production applications ranging from baked goods to sauces and processed meats.
Ground Wet Seed (Pulp Type)
A vibrant blend of the seeds & skin
of our aged red peppers.
Our Ground Wet Seed is an orange-red semi-moist ground product that offers the unique flavor characteristics of TABASCO® brand Original Red Sauce. We ferment the seeds and skin of our aged red peppers with salt, then mix with vinegar and finally screen to separate the seeds and skin material, resulting in a pulp-type texture.
Pure pepper flavor in a semi-solid form.
Our pungent Pepper Paste is prepared by combining TABASCO® brand Original Red Sauce and TABASCO® brand Pepper Seeds. Both are derived from aged red peppers, which are fermented with salt for up to three years and mixed with high-quality vinegar. The resulting paste has the consistency of tomato paste and offers a more concentrated pepper flavor with a lower vinegar ratio.