Original TABASCO^® brand Pepper Sauce

ll pepper sauces are not created equal. In 1868, Edmund McIlhenny began making his original pepper sauce from a unique combination of Capsicum frutescens peppers, Avery Island salt, French white wine vinegar and an oak-barrel aging process for the pepper mash of up to three years. More than 136 years later, the McIlhenny family holds steadfast to the traditional process.

After fermentation, the peppers are drained to remove excess moisture. The remaining mash is blended with high-quality vinegar, stirred for up to 28 days and then screened to remove the pepper seeds and skins.

Nowhere else in the world can you get the unique flavor for which TABASCO^® is famous. This is the gold standard of the Pepper Sauce category and is a world recognized icon. Original TABASCO^® brand Pepper Sauce has long been used as a “chef's secret,” where a small amount provides a magical flavor enhancement to many foods. When you want the product that created the pepper sauce category, specify the original red liquid pepper seasoning -- Original TABASCO^® brand Pepper Sauce.

APPLICATIONS
Use in all the traditional ways you know and in sauce and dressing applications, vacuum tumble applications and the processing of any reformed products.

Request a sample today, and try our test formulas.

PRODUCT SPECIFICATIONS FOR
Original TABASCO^® brand Pepper Sauce

All TABASCO^® brand Products are prepared under sanitary conditions from good quality ingredients in accordance with Good Manufacturing Practice (21 CFR 110).

Chemical and physical specifications
Microbial specifications
Storage conditions
Ingredients statement
Packaging, weight and shelf life

Chemical And Physical Specifications

Viscosity	330-990 cps/room temp
pH	2.70-3.10
Pungency (Scoville)	2,500 to 5,000 SHU
Total Solids	3.60-5.60%
Color	Red-orange
Flavor	Pungent pepper blend
Odor	Pungent pepper with background of vinegar
Specific Gravity	1.0240
Salt	1.40-2.20%
Acetic Acid	8.10-8.90%

Microbial Specifications

Aerobic Plate Count	<100 cfu/g
Yeast and Mold	<100 cfu/g
Lactic Acid Bacteria	<10 cfu/g
Coliforms	<0.3 mpn/g*
E. coli	<0.3 mpn/g*
Salmonella	Negative

*Detection limit

Storage Conditions
Store in a cool (not to exceed 80° F) dry warehouse or storage area. Do not freeze but refrigeration is acceptable.

Ingredient Statement
Vinegar, aged red pepper, and salt

Packaging, Weight , Item Number And Shelf Life

5 Gallon Plastic (Plastic Pail)	00062	12 months
50 Gallon Steel Drum	00050	12 months
330 Gallon Tote	00039	3 months