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10 dinge wat u nie van Gin -skyfievertoning geweet het nie

10 dinge wat u nie van Gin -skyfievertoning geweet het nie


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Gin is een van die mees komplekse geeste wat ons geniet en het 'n baie interessante geskiedenis

Die sogenaamde 'bad-gin'- Tuis gemaak geeste gevorm onder amateurtoestande (soms letterlik in bad) - wat in die Verenigde State gemaak is tydens Verbod het gevaarlike, selfs dodelike gevolge gehad. - fisiese effekte, aangesien dit dikwels giftige metanol bevat. As gevolg van die drink van lae-graad, bootleg hooch, is mense verblind en soms vermoor.

Gin vir die bad

Die sogenaamde 'bad-gin'- Tuis gemaak geeste gevorm onder amateurtoestande (soms letterlik in bad) - wat in die Verenigde State gemaak is tydens Verbod het gevaarlike, selfs dodelike gevolge gehad. As gevolg van die drink van lae-graad, bootleg hooch, is mense verblind en soms vermoor.

Nederlandse moed

Die term 'Nederlandse moed' is tydens die Dertigjarige Oorlog deur die Britte geskep. Britse soldate het gesien hoe die Nederlandse magte wat hulle op die slagveld in die gesig staar, drink wanneer om die moraal te versterk voordat u die stryd aangaan. Die resultate moes indrukwekkend gewees het, want die Britte het besluit om die gees as hul eie aan te pas.

Elke Gin is divers

Natuurlike plantkunde onderskei gin van sy eweknie, vodka. Sommige gin het so min as drie of vier botaniese geure terwyl die Skots gin Botanis het 22! Terwyl jenewer konstant is, wissel die ander geurmiddels in jenewer van komkommer en roos (Hendricks) na laventel (Lugvaart) tot sitroengras en swartpeper (Bombay Sapphire -Oos). Geen twee gins is dieselfde nie, wat die gees baie eklekties maak.

Gin Hails uit Holland

Gin is uitgevind, soos jenever (die Nederlandse woord vir jenewer), in Holland in die sewentiende eeu, hoewel dit veral geïdentifiseer is met die Engelse nadat hulle dit aangeneem het. Dit sal nog 150 jaar neem voordat die Britte hul eie styl ontwikkel, Londen Gin.

Gin en Tonic

U kan nie verkeerd gaan met 'n perfekte gin en tonic nie. Blykbaar het dokters in die 1700's dieselfde gevoel, soos hierdie tippel uitgedink en word aan pasiënte voorgeskryf as 'n geneesmiddel vir malaria. Kinien, die bestanddeel wat bydra tot die kenmerkende smaak van tonikumwater, is gebruik om die siekte te behandel. Op sy eie was dit aaklig, so suiker, gin en sodawater het in die mengsel gekom en sodoende die nie-alkoholiese gedeelte van die geliefde geskep Gin en Tonic.

Gin's Curse

In die middel van die 1700's in Engeland, met minderwaardige gin teen lae pryse, het 'n openbare oproer ontstaan. Almal het maklike toegang tot die bedwelmende, wie se dronk gevolge het sosiale ineenstorting bevorder, met 'n toename in siektes en misdaad, insluitend prostitusie en moord. Gin was die kristalmet van sy tyd. 'N Duidelike voorstelling van die probleem is die druk uit 1751 genaamd "Gin Lane" deur die Engelse kunstenaar William Hogarth, wat die kwaadwilligheid uitbeeld in 'n woonbuurt wat deur die armes van Londen bevolk is, hul lewens verwoes deur verslawing aan gin. Die Gin Act van 1751, waarvan die deurloop ten minste gedeeltelik aangespoor is deur Hogarth se illustrasie, tesame met vroeë regulasies, het die verkoop van die drank ernstig beperk, en die gier na gin word effens laer.

Internasionale verbruik

Die Verenigde Koninkryk, die aanneem van gin, is die grootste gin -uitvoerder ter wêreld en voldoen aan die vraag in 139 lande. Die Filippyne is die wêreld se grootste jenewer mark, gevolg deur die Verenigde State en daarna Kanada en Spanje.

Juniper Berries

Die sterk denne-smaak in gin is te wyte aan sogenaamde jenewer bessies. Dit is nie werklike bessies nie, maar is vroulike keëlsaad, met saamgevoegde vlesige skubbe wat die voorkoms van 'n bessie gee. Ander algemene bestanddele sluit koljander, sitrusskil en kardemom peule, onder ander aromate.

Medisinale gebruike

In die 1600's word geglo dat jenewer genesende kragte het. Nederlandse apteke verkoop die gees as 'n kruie medisyne vir die behandeling van nier- en maagkwale, jig en galstene, onder andere fisiese siektes.

Op maat gemaak vir skemerkelkies

Gin is die belangrikste bestanddeel vir klassieke cocktails soos Gin en Tonic Martini (wat puriste u sal vertel, moet gemaak word met gin, nooit wodka nie), die Gimlet, die Tom Collins, die Salty Dog en die Negroni.


15 dinge wat u waarskynlik nie van Tabasco -sous geweet het nie

Die glasbotteltjie is 'n stapelvoedsel op restauranttafels, maar hoeveel weet jy regtig van die alomteenwoordige pepersous?

1. Die kenmerkende skakering van Tabasco-rooi is heeltemal natuurlik, en dit is meer as net om te vertoon.

Die Tabasco -rissies wat die grootste deel van die 'oorspronklike rooi sous' uitmaak, ondergaan 'n reeks kleurveranderinge voordat hulle die hoogste geur en hitte bereik. Van die nederige begin af as klein groen peule, maak die soetrissies 'n lang, kleurvolle trek, eers word dit geel, dan oranje, en uiteindelik die diep, kenmerkende rooi wat aandui wanneer dit tyd is om te pluk. Ongesoute plukkers wat nog nie 'n oog vir die perfek ryp rooi gekweek het nie, het 'n handige hulpmiddel om te verseker dat hulle nie voortydig pluk nie, genaamd "le petit batôn rouge" - 'n klein houtpennetjie geverf in die enigste rooi skakering wat saak maak.

2. Tabaskosous is 'n familie -aangeleentheid.

'N Produk wat so wyd versprei is, lyk nie veel na die produk van 'n klein, plaaslike onderneming nie, maar Tabasco se wortels is gekoppel aan 'n enkele plek en stamboom. In 1868 plant Edmund McIlhenny sy eerste oes paprika's op Avery Island, Louisiana, 140 jaar en vyf geslagte later, en sy eie afstammelinge kap die afstammelinge van die rissies.

3. Die warm goed is byna oral gewild.

Alhoewel die resep nie verander nie, verander die etikette: voordat die produk vir internasionale bestellings ingepak word, vertaal die McIlhenny Company sy bestanddele in 22 tale en dialekte. Die bottels met die gepaste etikette word dan na 180 lande en gebiede gestuur, en tel.

4. Die kosbare pepersaad het hul eie aangewese bankkluis.

Die verbouing van gewasse is inherent onvoorspelbaar, dus is die McIlhenny Co begryplik versigtig om al sy eiers in een mandjie te sit. Sodra die beste plante uit 'n seisoen se oes as die bron van die volgende jaar se sade gekies is, word die gedroogde pepersaad op twee plekke gestoor- een daarvan 'n plaaslike bankkluis- om te verseker dat selfs in geval van weer- verwante ramp, sal daar nog baie paprika's wees om rond te gaan.

5. Selfs die sout is eie.

Die vervaardigers van Tabasco-sous sou nooit neerslaan op gewone sout in die winkel nie! Nee, die inwoners van Avery Island onttrek die sout wat nodig is om die fyngedrukte chilipepers te verouder uit myne wat direk onder die eiland self geleë is-praat oor vertikale integrasie.

6. Die naam "Tabasco" is van Mexikaanse oorsprong, alhoewel alles daaroor onseker is.

Voordat die woord TABASCO ® in alle kappies gestileer was met 'n geregistreerde handelsmerk daarop, het die naam eenvoudig 'n spesifieke Mexikaanse staat aangedui. Daar is verskillende etimologiese geskiedenis oor die woord voordat dit 'n pleknaam geword het: die amptelike Tabasco -souswebwerf beweer dat dit oorspronklik 'plek waar die grond vogtig was' of 'die plek van die koraal- of oesterdop' beteken het. 'Ander geskiedenis dui daarop dat dit die naam van 'n rivier was, 'n Maya -frase wat' ons heer van die agt tiere 'beteken, of 'n Nahuatl -uitdrukking vir' oorstroomde land '. Vandag is dit meestal sinoniem met warm sous buite Mexiko.

7. Tabasco -sous is oorspronklik in Keulenbottels verpak.

Toe die ondernemende sakeman Edmund McIlhenny die eerste keer besluit om sy geliefde sous te verpak, was 'n gebruikte bottel van Keulen die geskikste vat vir hom. Alhoewel dit lyk asof sy vriende en familie niks van alkohol en geur in gedagte gehou het nie, is dit waarskynlik ten beste dat McIlhenny gedink het om 'n besending splinternuwe "Keulenbottels" te bestel voordat hy die sous ingooi vir kommersiële verspreiding.

8. As dit goed genoeg is vir haar majesteit, is dit goed genoeg vir enigiemand.

Tabasco blyk die warm sous van koningin Elizabeth II te wees - in 2009 het McIlhenny Company 'n amptelike aanstellingsbevestiging gekry wat dit 'n amptelike verskaffer aan die Britse koninklike huis gee. Dit word ook aan boord van Air Force One bedien.

9. Daar is 'n hittevlak vir almal.

Die oorspronklike rooi wissel van ongeveer 2500 tot 5000 eenhede op die Scoville -skaal, wat die skynbare hitte van 'n stof meet. Die habanero -sous gooi warmer rissies in die mengsel, terwyl die oorblywende variëteite - chipotle, knoffel, jalapeño, "soet en pittig" - verskillende vlakke van sag is.

10. Weermagrantsoene sou nie dieselfde wees sonder dit nie.

Die Amerikaanse weermag het sedert die tagtigerjare Tabasco-sous in sy Meals, Ready-to-Eat (MREs) ingesluit, waarvoor baie soldate ongetwyfeld dankbaar was. Die Britse weermag het sedertdien hul eie militêre personeel in hul rantsoene op Tabasco -sous getrakteer.

11. Ruimtevaarders hou ook daarvan.

Asof voorafverpakte, gerehidreerde etes nie erg genoeg is nie, is een van die ongelukkige waarhede van ruimtevaart dat ruimtevaarders op 'n missie noodwendig hul smaakgevoel sal ervaar. Om te vergoed vir die algemene swak kwaliteit van hul maaltye, is dit bekend dat ruimtevaarders die Tabasco -sous ophoop.

12. Die vate wat die pepermos verouder het, het 'n eerste loopbaan gehad.

Die eikehoutvate waarin die binnekort Tabasco-sous tot drie jaar lank kan uithang terwyl u die subtiele geur kry, word hergebruik uit hul oorspronklike gebruik as houers vir Jack Daniel se Tennessee-whisky. Natuurlik word die boonste laag hout eers uit die vate verwyder om die risiko van 'n toevallige drank Tabasco per ongeluk te verminder.

13. Die bokant van die bottel het 'n spesifieke doel gedien.

Edmund McIlhenny se 19de -eeuse kliënte was nie gewoond aan die idee van 'n 'warm sous' nie, en daarom was hulle te vrygewig oor die gebruik daarvan. Nadat hulle hul tonge geskroei het, het hulle gekla dat die goed “te warm” is. McIlhenny het toe 'n bokant van sprinkelstyl aan die bottels vasgemaak om mense te dwing om minder te gebruik (en ophou kla by hom daaroor).

14. Dit is moontlik om 'n hele kruik Tabasco -sous te koop.

Die grootste vate Tabasco -sous wat in die handel beskikbaar is, is normaalweg 'n hele liter wat by die voedseldienswinkels verkoop word - maar as u dit in die hande kan kry vir persoonlike verbruik, sal niemand u hieroor oordeel nie.

15. Daar is alles met Tabasco-geur.

Noem dit maar, die McIlhenny Company het waarskynlik 'n manier gevind om hul kenmerkende speserye daarin te werk: springmielies, steaksous, mayo, mosterd, piekels, gemorspos, Slim Jims, chili, sjokolade en meer. By die Tabasco Country Store op Avery Island is daar selfs roomys met Tabasco-smaak. Verder is dit waarskynlik die beste om die streep te trek.


15 dinge wat u waarskynlik nie van Tabasco -sous geweet het nie

Die glasbotteltjie is 'n stapelvoedsel op restauranttafels, maar hoeveel weet jy regtig van die alomteenwoordige pepersous?

1. Die kenmerkende skakering van Tabasco-rooi is heeltemal natuurlik, en dit is meer as net om te wys.

Die Tabasco -rissies wat die grootste deel van die 'oorspronklike rooi sous' uitmaak, ondergaan 'n reeks kleurveranderings voordat hulle die hoogste geur en hitte bereik. Van die nederige begin af as klein groen peule, maak die soetrissies 'n lang, kleurvolle trek, eers word dit geel, dan oranje, en uiteindelik die diep, kenmerkende rooi wat aandui wanneer dit tyd is om te pluk. Ongesoute plukkers wat nog nie 'n oog vir die perfek ryp rooi gekweek het nie, het 'n handige hulpmiddel om te verseker dat hulle nie voortydig pluk nie, genaamd "le petit batôn rouge" - 'n klein houtpennetjie geverf in die enigste rooi skakering wat saak maak.

2. Tabaskosous is 'n familie -aangeleentheid.

'N Produk wat so wyd versprei is, lyk nie veel na die produk van 'n klein, plaaslike onderneming nie, maar Tabasco se wortels is gekoppel aan 'n enkele plek en stamboom. In 1868 plant Edmund McIlhenny sy eerste oes paprika's op Avery Island, Louisiana, 140 jaar en vyf geslagte later, en sy eie afstammelinge kap die afstammelinge van die rissies.

3. Die warm goed is byna oral gewild.

Alhoewel die resep nie verander nie, verander die etikette: voordat die produk vir internasionale bestellings ingepak word, vertaal die McIlhenny Company sy bestanddele in 22 tale en dialekte. Die gepaste etikette word dan na 180 lande en gebiede gestuur en tel.

4. Die kosbare pepersaad het hul eie aangewese bankkluis.

Die verbouing van gewasse is inherent onvoorspelbaar, dus is die McIlhenny Co begryplik versigtig om al sy eiers in een mandjie te sit. Sodra die beste plante uit 'n seisoen se oes as die bron van die volgende jaar se sade gekies is, word die gedroogde pepersaad op twee plekke gestoor- een daarvan 'n plaaslike bankkluis- om te verseker dat selfs in geval van weer- verwante ramp, sal daar nog baie paprika's wees om rond te gaan.

5. Selfs die sout is eie.

Die vervaardigers van Tabasco-sous sou nooit neerslaan op gewone sout in die winkel nie! Nee, die inwoners van Avery Island onttrek die sout wat nodig is om die fyngedrukte chilipepers te verouder uit myne wat direk onder die eiland self geleë is-praat oor vertikale integrasie.

6. Die naam "Tabasco" is van Mexikaanse oorsprong, alhoewel alles daaroor onseker is.

Voordat die woord TABASCO ® in alle kappies gestileer was met 'n geregistreerde handelsmerk daarop, het die naam eenvoudig 'n spesifieke Mexikaanse staat aangedui. Daar is verskillende etimologiese geskiedenis oor die woord voordat dit 'n pleknaam geword het: die amptelike Tabasco -souswebwerf beweer dat dit oorspronklik 'plek waar die grond vogtig was' of 'die plek van die koraal- of oesterdop' beteken het. 'Ander geskiedenis dui daarop dat dit die naam van 'n rivier was, 'n Maya -frase wat' ons heer van die agt tiere 'beteken, of 'n Nahuatl -uitdrukking vir' oorstroomde land '. Vandag is dit meestal sinoniem met warm sous buite Mexiko.

7. Tabasco -sous is oorspronklik in Keulenbottels verpak.

Toe die ondernemende sakeman Edmund McIlhenny die eerste keer besluit om sy geliefde sous te verpak, was 'n gebruikte Keulen-bottel die geskikste vir hom. Alhoewel dit lyk asof sy vriende en familie niks van alkohol en geur in gedagte gehou het nie, is dit waarskynlik ten beste dat McIlhenny gedink het om 'n besending splinternuwe "Keulenbottels" te bestel voordat hy die sous ingooi vir kommersiële verspreiding.

8. As dit goed genoeg is vir haar majesteit, is dit goed genoeg vir enigiemand.

Tabasco blyk die warm sous van koningin Elizabeth II te wees - in 2009 het McIlhenny Company 'n amptelike aanstellingsbevestiging gekry wat dit 'n amptelike verskaffer aan die Britse koninklike huis gee. Dit word ook aan boord van Air Force One bedien.

9. Daar is 'n hittevlak vir almal.

Die oorspronklike rooi wissel van ongeveer 2500 tot 5000 eenhede op die Scoville -skaal, wat die skynbare hitte van 'n stof meet. Die habanero -sous gooi warmer rissies in die mengsel, terwyl die oorblywende variëteite - chipotle, knoffel, jalapeño, "soet en pittig" - verskillende vlakke van sag is.

10. Weermagrantsoene sou nie dieselfde wees sonder dit nie.

Die Amerikaanse weermag het sedert die tagtigerjare Tabasco-sous in sy Meals, Ready-to-Eat (MREs) ingesluit, waarvoor baie soldate ongetwyfeld dankbaar was. Die Britse weermag het sedertdien hul eie militêre personeel in hul rantsoene op Tabasco -sous getrakteer.

11. Ruimtevaarders hou ook daarvan.

Asof voorafverpakte, gerehidreerde etes nie erg genoeg is nie, is een van die ongelukkige waarhede van ruimtevaart dat ruimtevaarders op 'n missie noodwendig hul smaakgevoel sal ervaar. Om te vergoed vir die algemene swak kwaliteit van hul maaltye, is dit bekend dat ruimtevaarders die Tabasco -sous ophoop.

12. Die vate wat die pepermos verouder het, het 'n eerste loopbaan gehad.

Die eikehoutvate waarin die binnekort Tabasco-sous tot drie jaar lank kan uithang terwyl u die subtiele geur kry, word hergebruik uit hul oorspronklike gebruik as houers vir Jack Daniel se Tennessee-whisky. Natuurlik word die boonste laag hout eers uit die vate verwyder om die risiko van 'n toevallige drank Tabasco per ongeluk te verminder.

13. Die bokant van die bottel het 'n spesifieke doel gedien.

Edmund McIlhenny se 19de -eeuse kliënte was nie gewoond aan die idee van 'n 'warm sous' nie, en daarom was hulle te vrygewig oor die gebruik daarvan. Nadat hulle hul tonge geskroei het, het hulle gekla dat die goed “te warm” is. McIlhenny het toe 'n bokant van sprinkelstyl aan die bottels vasgemaak om mense te dwing om minder te gebruik (en ophou kla by hom daaroor).

14. Dit is moontlik om 'n hele kruik Tabasco -sous te koop.

Die grootste vate Tabasco -sous wat in die handel beskikbaar is, is normaalweg 'n hele liter wat by die voedseldienswinkels verkoop word - maar as u dit in die hande kan kry vir persoonlike verbruik, sal niemand u hieroor oordeel nie.

15. Daar is alles met Tabasco-geur.

Noem dit maar, die McIlhenny Company het waarskynlik 'n manier gevind om hul kenmerkende speserye daarin te werk: springmielies, steaksous, mayo, mosterd, piekels, gemorspos, Slim Jims, chili, sjokolade en meer. By die Tabasco Country Store op Avery Island is daar selfs ys met Tabasco-smaak. Verder is dit waarskynlik die beste om die streep te trek.


15 dinge wat u waarskynlik nie van Tabasco -sous geweet het nie

Die glasbotteltjie is 'n stapelvoedsel op restauranttafels, maar hoeveel weet jy regtig van die alomteenwoordige pepersous?

1. Die kenmerkende skakering van Tabasco-rooi is heeltemal natuurlik, en dit is meer as net om te wys.

Die Tabasco -rissies wat die grootste deel van die 'oorspronklike rooi sous' uitmaak, ondergaan 'n reeks kleurveranderings voordat hulle die hoogste geur en hitte bereik. Van die nederige begin af as klein groen peule, maak die soetrissies 'n lang, kleurvolle trek, eers word dit geel, dan oranje, en uiteindelik die diep, kenmerkende rooi wat aandui wanneer dit tyd is om te pluk. Ongesoute plukkers wat nog nie 'n oog vir die perfek ryp rooi gekweek het nie, het 'n handige hulpmiddel om te verseker dat hulle nie voortydig pluk nie, genaamd "le petit batôn rouge" - 'n klein houtpennetjie geverf in die enigste rooi skakering wat saak maak.

2. Tabaskosous is 'n familie -aangeleentheid.

'N Produk wat so wyd versprei is, lyk nie veel soos die produk van 'n klein, plaaslike onderneming nie, maar Tabasco se wortels is gekoppel aan 'n enkele plek en stamboom. In 1868 plant Edmund McIlhenny sy eerste oes paprika's op Avery Island, Louisiana, 140 jaar en vyf geslagte later, en sy eie afstammelinge kap die afstammelinge van die rissies.

3. Die warm goed is byna oral gewild.

Alhoewel die resep nie verander nie, verander die etikette: voordat die produk vir internasionale bestellings ingepak word, vertaal die McIlhenny Company sy bestanddele in 22 tale en dialekte. Die gepaste etikette word dan na 180 lande en gebiede gestuur en tel.

4. Die kosbare pepersaad het hul eie aangewese bankkluis.

Die verbouing van gewasse is inherent onvoorspelbaar, dus is die McIlhenny Co begryplik versigtig om al sy eiers in een mandjie te sit. Sodra die beste plante uit 'n seisoen se oes as die bron van die volgende jaar se sade gekies is, word die gedroogde pepersaad op twee plekke gestoor- een daarvan 'n plaaslike bankkluis- om te verseker dat selfs in geval van weer- verwante ramp, sal daar nog baie paprika's wees om rond te gaan.

5. Selfs die sout is eie.

Die vervaardigers van Tabasco-sous sou nooit neerslaan op gewone sout in die winkel nie! Nee, die inwoners van Avery Island onttrek die sout wat nodig is om die fyngedrukte chilipepers te verouder uit myne wat direk onder die eiland self geleë is-praat oor vertikale integrasie.

6. Die naam "Tabasco" is van Mexikaanse oorsprong, alhoewel alles daaroor onseker is.

Voordat die woord TABASCO ® in alle kappies gestileer was met 'n geregistreerde handelsmerk daarop, het die naam eenvoudig 'n spesifieke Mexikaanse staat aangedui. Daar is verskillende etimologiese geskiedenis oor die woord voordat dit 'n pleknaam geword het: die amptelike Tabasco -souswebwerf beweer dat dit oorspronklik 'plek waar die grond vogtig was' of 'die plek van die koraal- of oesterdop' beteken het. 'Ander geskiedenis dui daarop dat dit die naam van 'n rivier was, 'n Maya -frase wat' ons heer van die agt tiere 'beteken, of 'n Nahuatl -uitdrukking vir' oorstroomde land '. Vandag is dit meestal sinoniem met warm sous buite Mexiko.

7. Tabasco -sous is oorspronklik in Keulenbottels verpak.

Toe die ondernemende sakeman Edmund McIlhenny die eerste keer besluit om sy geliefde sous te verpak, was 'n gebruikte Keulen-bottel die geskikste vir hom. Alhoewel dit lyk asof sy vriende en familie niks van alkohol en geur in gedagte gehou het nie, is dit waarskynlik ten beste dat McIlhenny gedink het om 'n besending splinternuwe "Keulenbottels" te bestel voordat hy die sous ingooi vir kommersiële verspreiding.

8. As dit goed genoeg is vir haar majesteit, is dit goed genoeg vir enigiemand.

Tabasco blyk die warm sous van koningin Elizabeth II te wees - in 2009 het McIlhenny Company 'n amptelike aanstellingsbevestiging gekry wat dit 'n amptelike verskaffer aan die Britse koninklike huis gee. Dit word ook aan boord van Air Force One bedien.

9. Daar is 'n hittevlak vir almal.

Die oorspronklike rooi wissel van ongeveer 2500 tot 5000 eenhede op die Scoville -skaal, wat die skynbare hitte van 'n stof meet. Die habanero -sous gooi warmer rissies in die mengsel, terwyl die oorblywende variëteite - chipotle, knoffel, jalapeño, "soet en pittig" - verskillende vlakke van sag is.

10. Weermagrantsoene sou nie dieselfde wees sonder dit nie.

Die Amerikaanse weermag het sedert die tagtigerjare Tabasco-sous in sy Meals, Ready-to-Eat (MREs) ingesluit, waarvoor baie soldate ongetwyfeld dankbaar was. Die Britse weermag het sedertdien hul eie militêre personeel in hul rantsoene op Tabasco -sous getrakteer.

11. Ruimtevaarders hou ook daarvan.

Asof voorafverpakte, gerehidreerde etes nie erg genoeg is nie, is een van die ongelukkige waarhede van ruimtevaart dat ruimtevaarders op 'n missie noodwendig hul smaakgevoel sal ervaar. Om te vergoed vir die algemene swak kwaliteit van hul maaltye, is dit bekend dat ruimtevaarders die Tabasco -sous ophoop.

12. Die vate wat die pepermos verouder het, het 'n tipiese eerste loopbaan gehad.

Die eikehoutvate waarin die binnekort Tabasco-sous tot drie jaar lank kan uithang terwyl u die subtiele geur kry, word hergebruik uit hul oorspronklike gebruik as houers vir Jack Daniel se Tennessee-whisky. Natuurlik word die boonste laag hout eers uit die vate verwyder om die risiko van 'n toevallige drank Tabasco per ongeluk te verminder.

13. Die bokant van die bottel het 'n spesifieke doel gedien.

Edmund McIlhenny se 19de -eeuse kliënte was nie gewoond aan die idee van 'n 'warm sous' nie, en daarom was hulle te vrygewig met die gebruik daarvan. Nadat hulle hul tonge geskroei het, het hulle gekla dat die goed “te warm” is. McIlhenny het toe 'n bokant van sprinkelstyl aan die bottels vasgemaak om mense te dwing om minder te gebruik (en ophou kla by hom daaroor).

14. Dit is moontlik om 'n hele kruik Tabasco -sous te koop.

Die grootste Tabasco -sous wat in die handel beskikbaar is, is normaalweg 'n hele liter wat by die voedseldienste verkoop word - maar as u een in die hande kan kry vir persoonlike verbruik, sal niemand u hieroor beoordeel nie.

15. Daar is alles met Tabasco-geur.

Noem dit maar, die McIlhenny Company het waarskynlik 'n manier gevind om hul kenmerkende speserye daarin te werk: springmielies, steaksous, mayo, mosterd, piekels, gemorspos, Slim Jims, chili, sjokolade en meer. By die Tabasco Country Store op Avery Island is daar selfs ys met Tabasco-smaak. Verder is dit waarskynlik die beste om die streep te trek.


15 dinge wat u waarskynlik nie van Tabasco -sous geweet het nie

Die glasbotteltjie is 'n stapelvoedsel op restauranttafels, maar hoeveel weet jy regtig van die alomteenwoordige pepersous?

1. Die kenmerkende skakering van Tabasco-rooi is heeltemal natuurlik, en dit is meer as net om te wys.

Die Tabasco -rissies wat die grootste deel van die 'oorspronklike rooi sous' uitmaak, ondergaan 'n reeks kleurveranderings voordat hulle die hoogste geur en hitte bereik. Van die nederige begin af as klein groen peule, maak die soetrissies 'n lang, kleurvolle trek, eers word dit geel, dan oranje, en uiteindelik die diep, kenmerkende rooi wat aandui wanneer dit tyd is om te pluk. Ongesoute plukkers wat nog nie 'n oog vir die perfek ryp rooi gekweek het nie, het 'n handige hulpmiddel om te verseker dat hulle nie voortydig pluk nie, genaamd "le petit batôn rouge" - 'n klein houtpennetjie geverf in die enigste rooi skakering wat saak maak.

2. Tabaskosous is 'n familie -aangeleentheid.

'N Produk wat so wyd versprei is, lyk nie veel soos die produk van 'n klein, plaaslike onderneming nie, maar Tabasco se wortels is gekoppel aan 'n enkele plek en stamboom. In 1868 plant Edmund McIlhenny sy eerste oes paprika's op Avery Island, Louisiana, 140 jaar en vyf geslagte later, en sy eie afstammelinge kap die afstammelinge van die rissies.

3. Die warm goed is byna oral gewild.

Alhoewel die resep nie verander nie, verander die etikette: voordat die produk vir internasionale bestellings ingepak word, vertaal die McIlhenny Company sy bestanddele in 22 tale en dialekte. Die gepaste etikette word dan na 180 lande en gebiede gestuur en tel.

4. Die kosbare pepersaad het hul eie aangewese bankkluis.

Die verbouing van gewasse is inherent onvoorspelbaar, dus is die McIlhenny Co begryplik versigtig om al sy eiers in een mandjie te sit. Sodra die beste plante uit 'n seisoen se oes as die bron van die volgende jaar se sade gekies is, word die gedroogde pepersaad op twee plekke gestoor- een daarvan 'n plaaslike bankkluis- om te verseker dat selfs in geval van weer- verwante ramp, sal daar nog baie paprika's wees om rond te gaan.

5. Selfs die sout is eie.

Die vervaardigers van Tabasco-sous sou nooit neerslaan op gewone sout in die winkel nie! Nee, die inwoners van Avery Island onttrek die sout wat nodig is om die fyngedrukte chilipepers te verouder uit myne wat direk onder die eiland self geleë is-praat oor vertikale integrasie.

6. Die naam "Tabasco" is van Mexikaanse oorsprong, alhoewel alles daaroor onseker is.

Voordat die woord TABASCO ® in alle kappies gestileer was met 'n geregistreerde handelsmerk daarop, het die naam eenvoudig 'n spesifieke Mexikaanse staat aangedui. Daar is verskillende etimologiese geskiedenis oor die woord voordat dit 'n pleknaam geword het: die amptelike Tabasco -souswebwerf beweer dat dit oorspronklik 'plek waar die grond vogtig is' of 'die plek van die koraal- of oesterdop' beteken het. 'Ander geskiedenis dui daarop dat dit die naam van 'n rivier was, 'n Maya -frase wat' ons heer van die agt tiere 'beteken, of 'n Nahuatl -uitdrukking vir' oorstroomde land '. Vandag is dit meestal sinoniem met warm sous buite Mexiko.

7. Tabasco -sous is oorspronklik in Keulenbottels verpak.

Toe die ondernemende sakeman Edmund McIlhenny die eerste keer besluit om sy geliefde sous te verpak, was 'n gebruikte bottel van Keulen die geskikste vat vir hom. Alhoewel dit lyk asof sy vriende en familie niks van alkohol en geur in gedagte gehou het nie, is dit waarskynlik ten beste dat McIlhenny gedink het om 'n besending splinternuwe "Keulenbottels" te bestel voordat hy die sous ingooi vir kommersiële verspreiding.

8. As dit goed genoeg is vir haar majesteit, is dit goed genoeg vir enigiemand.

Tabasco blyk die warm sous van koningin Elizabeth II te wees - in 2009 het McIlhenny Company 'n amptelike aanstellingsbevestiging gekry wat dit 'n amptelike verskaffer aan die Britse koninklike huis gee. Dit word ook aan boord van Air Force One bedien.

9. Daar is 'n hittevlak vir almal.

Die oorspronklike rooi wissel van ongeveer 2500 tot 5000 eenhede op die Scoville -skaal, wat die skynbare hitte van 'n stof meet. Die habanero -sous gooi warmer rissies in die mengsel, terwyl die oorblywende variëteite - chipotle, knoffel, jalapeño, "soet en pittig" - verskillende vlakke van sag is.

10. Weermagrantsoene sou nie dieselfde wees sonder dit nie.

Die Amerikaanse weermag het sedert die tagtigerjare Tabasco-sous in sy Meals, Ready-to-Eat (MREs) ingesluit, waarvoor baie soldate ongetwyfeld dankbaar was. Die Britse weermag het sedertdien hul eie militêre personeel in hul rantsoene op Tabasco -sous getrakteer.

11. Ruimtevaarders hou ook daarvan.

Asof voorafverpakte, gerehidreerde etes nie erg genoeg is nie, is een van die ongelukkige waarhede van ruimtevaart dat ruimtevaarders op 'n missie noodwendig hul smaakgevoel sal ervaar. Om te vergoed vir die algemene swak kwaliteit van hul maaltye, is dit bekend dat ruimtevaarders die Tabasco -sous ophoop.

12. Die vate wat die pepermos verouder het, het 'n eerste loopbaan gehad.

Die eikehoutvate waarin die binnekort Tabasco-sous tot drie jaar lank kan uithang terwyl u die subtiele geur kry, word hergebruik uit hul oorspronklike gebruik as houers vir Jack Daniel se Tennessee-whisky. Natuurlik word die boonste laag hout eers uit die vate verwyder om die risiko van 'n toevallige drank Tabasco per ongeluk te verminder.

13. Die bokant van die bottel het 'n spesifieke doel gedien.

Edmund McIlhenny se 19de -eeuse kliënte was nie gewoond aan die idee van 'n 'warm sous' nie, en daarom was hulle te vrygewig oor die gebruik daarvan. Nadat hulle hul tonge geskroei het, het hulle gekla dat die goed “te warm” is. McIlhenny het toe 'n bokant van sprinkelstyl aan die bottels vasgemaak om mense te dwing om minder te gebruik (en ophou kla by hom daaroor).

14. Dit is moontlik om 'n hele kruik Tabasco -sous te koop.

Die grootste vate Tabasco -sous wat in die handel beskikbaar is, is normaalweg 'n hele liter wat by die voedseldienswinkels verkoop word - maar as u dit in die hande kan kry vir persoonlike verbruik, sal niemand u hieroor oordeel nie.

15. Daar is alles met Tabasco-geur.

Noem dit maar, die McIlhenny Company het waarskynlik 'n manier gevind om hul kenmerkende speserye daarin te werk: springmielies, steaksous, mayo, mosterd, piekels, gemorspos, Slim Jims, chili, sjokolade en meer. By die Tabasco Country Store op Avery Island is daar selfs roomys met Tabasco-smaak. Verder is dit waarskynlik die beste om die streep te trek.


15 dinge wat u waarskynlik nie van Tabasco -sous geweet het nie

Die glasbotteltjie is 'n stapelvoedsel op restauranttafels, maar hoeveel weet jy regtig van die alomteenwoordige pepersous?

1. Die kenmerkende skakering van Tabasco-rooi is heeltemal natuurlik, en dit is meer as net om te wys.

Die Tabasco -rissies wat die grootste deel van die 'oorspronklike rooi sous' uitmaak, ondergaan 'n reeks kleurveranderinge voordat hulle die hoogste geur en hitte bereik. Van die nederige begin af as klein groen peule, maak die soetrissies 'n lang, kleurvolle trek, eers word dit geel, dan oranje, en uiteindelik die diep, kenmerkende rooi wat aandui wanneer dit tyd is om te pluk. Ongesoute plukkers wat nog nie 'n oog vir die perfek ryp rooi gehad het nie, het 'n handige hulpmiddel om te verseker dat hulle nie voortydig pluk nie, genaamd "le petit batôn rouge" - 'n klein houtpennetjie geverf in die enigste rooi skakering wat saak maak.

2. Tabaskosous is 'n familie -aangeleentheid.

'N Produk wat so wyd versprei is, lyk nie veel soos die produk van 'n klein, plaaslike onderneming nie, maar Tabasco se wortels is gekoppel aan 'n enkele plek en stamboom. In 1868, Edmund McIlhenny planted his first crop of peppers on Avery Island, Louisiana 140 years and five generations later, his own descendants are mashing those peppers’ descendants.

3. The hot stuff is popular almost everywhere.

Although the recipe doesn’t change, the labeling does: before packing up product for international orders, the McIlhenny Company translates its list of ingredients into 22 languages and dialects. The appropriately labeled bottles are then shipped off to 180 countries and territories, and counting.

4. The precious pepper seeds have their own designated bank vault.

Growing crops is inherently unpredictable, so the McIlhenny Co. is understandably wary of putting all its eggs in one basket. Once the best plants from a season’s harvest have been selected as the source of the next year’s seeds, the dried pepper seeds are stored in two locations — one of them a local bank vault — to ensure that even in case of, say, weather-related disaster, there will still be plenty of peppers to go around.

5. Even the salt is proprietary.

The makers of Tabasco sauce would never stoop to ordinary store-bought salt! No, the occupants of Avery Island extract the salt needed to age the mashed-up chili peppers from mines located directly beneath the island itself — talk about vertical integration.

6. The name “Tabasco” is of Mexican origin, though anything beyond that is uncertain.

Before the word TABASCO ® became stylized in all caps with a registered trademark symbol after it, the name simply denoted a particular Mexican state. Various etymological histories exist for the word before it became a place name: the official Tabasco sauce website claims it originally meant either “place where the soil is humid” or “ place of the coral or oyster shell. ” Other histories suggest it was the name of a river, a Mayan phrase meaning “our lord of the eight tigers,” or a Nahuatl expression for “flooded land.” Today, it’s mostly synonymous with hot sauce outside of Mexico.

7. Tabasco sauce was originally packaged in cologne bottles.

When enterprising businessman Edmund McIlhenny first decided to package his well-loved sauce, the vessel that seemed most appropriate to him was a used cologne bottle. Though his friends and family didn’t seem to mind whatever hints of alcohol and fragrance might have lingered, it’s probably for the best that McIlhenny thought to order a shipment of brand-new “cologne bottles” before pouring in the sauce for commercial distribution.

8. If it’s good enough for Her Majesty, it’s good enough for anyone.

Tabasco seems to be Queen Elizabeth II’s hot sauce of choice—in 2009, McIlhenny Company was given an official warrant of appointment designating it an official supplier to the British royal household. It’s also served aboard Air Force One.

9. There’s a heat level for everyone.

The Original Red ranges from about 2500 to 5000 units on the Scoville scale, which measures the apparent heat of a substance. The habanero sauce throws hotter peppers into the mix, while the remaining varieties — chipotle, garlic, jalapeño, “sweet and spicy” — are all varying levels of mild.

10. Army rations wouldn’t be the same without it.

The American military has included Tabasco sauce in its Meals, Ready-to-Eat (MREs) since the 1980s, for which many a soldier has undoubtedly been grateful. The British army has since treated their own military personnel to Tabasco sauce in their rations.

11. Astronauts love it, too.

As if pre-packaged, rehydrated meals weren’t bad enough, one of the unfortunate truths of space travel is that astronauts on a mission will inevitably experience their sense of taste growing duller. To compensate for the general lackluster quality of their meals, astronauts have been known to pile on the Tabasco sauce.

12. The barrels used to age the pepper mash had a tipsy first career.

The oak barrels in which the soon-to-be Tabasco sauce hangs out for up to three years while acquiring its subtleties of flavor are repurposed from their original use as receptacles for Jack Daniel’s Tennessee whiskey. Of course, the top layer of wood is first removed from the barrels to minimize the risk of an accidentally boozy batch of Tabasco.

13. The bottle’s top served a specific purpose.

Edmund McIlhenny’s 19 th -century customers weren’t used to the idea of a “hot sauce,” and so they were overly generous with their usage. After scorching their tongues, they complained that the stuff was “too hot.” McIlhenny then attached a sprinkler-style top to the bottles to force people to use less (and stop complaining to him about it).

14. It is possible to buy an entire jug of Tabasco sauce.

The largest commercially available vessel of Tabasco sauce is a whole gallon normally marketed to food service outlets — but if you can get your hands on one for personal consumption, no one here’s going to judge you for it.

15. There’s Tabasco-flavored everything.

You name it, the McIlhenny Company has probably found a way to work their signature condiment into it: popcorn, steak sauce, mayo, mustard, pickles, Spam, Slim Jims, chili, chocolate, and more. At the Tabasco Country Store on Avery Island, there’s even Tabasco-flavored ice cream. Beyond that, it’s probably best to draw the line.


15 Things You Probably Didn’t Know About Tabasco Sauce

The little glass bottle is a staple on restaurant tables, but how much do you really know about the ubiquitous pepper sauce?

1. That signature shade of Tabasco red is all-natural, and it’s more than just for show.

The Tabasco chili peppers that make up the bulk of the “original red sauce” undergo a series of color changes before reaching peak flavor and heat. From humble beginnings as petite green pods, the peppers make a long, colorful trek, first turning yellow, then orange, and finally the deep, signature red that signals when it’s picking time. Unseasoned pickers who haven’t yet cultivated an eye for the perfectly ripe red have a handy aid to ensure they don’t pick prematurely, called “le petit batôn rouge”—a small wooden dowel painted in the only shade of red that matters.

2. Tabasco sauce is a family affair.

A product so widely distributed doesn’t much seem like the product of a small, local business, but Tabasco’s roots are tied to a single place and family tree. In 1868, Edmund McIlhenny planted his first crop of peppers on Avery Island, Louisiana 140 years and five generations later, his own descendants are mashing those peppers’ descendants.

3. The hot stuff is popular almost everywhere.

Although the recipe doesn’t change, the labeling does: before packing up product for international orders, the McIlhenny Company translates its list of ingredients into 22 languages and dialects. The appropriately labeled bottles are then shipped off to 180 countries and territories, and counting.

4. The precious pepper seeds have their own designated bank vault.

Growing crops is inherently unpredictable, so the McIlhenny Co. is understandably wary of putting all its eggs in one basket. Once the best plants from a season’s harvest have been selected as the source of the next year’s seeds, the dried pepper seeds are stored in two locations — one of them a local bank vault — to ensure that even in case of, say, weather-related disaster, there will still be plenty of peppers to go around.

5. Even the salt is proprietary.

The makers of Tabasco sauce would never stoop to ordinary store-bought salt! No, the occupants of Avery Island extract the salt needed to age the mashed-up chili peppers from mines located directly beneath the island itself — talk about vertical integration.

6. The name “Tabasco” is of Mexican origin, though anything beyond that is uncertain.

Before the word TABASCO ® became stylized in all caps with a registered trademark symbol after it, the name simply denoted a particular Mexican state. Various etymological histories exist for the word before it became a place name: the official Tabasco sauce website claims it originally meant either “place where the soil is humid” or “ place of the coral or oyster shell. ” Other histories suggest it was the name of a river, a Mayan phrase meaning “our lord of the eight tigers,” or a Nahuatl expression for “flooded land.” Today, it’s mostly synonymous with hot sauce outside of Mexico.

7. Tabasco sauce was originally packaged in cologne bottles.

When enterprising businessman Edmund McIlhenny first decided to package his well-loved sauce, the vessel that seemed most appropriate to him was a used cologne bottle. Though his friends and family didn’t seem to mind whatever hints of alcohol and fragrance might have lingered, it’s probably for the best that McIlhenny thought to order a shipment of brand-new “cologne bottles” before pouring in the sauce for commercial distribution.

8. If it’s good enough for Her Majesty, it’s good enough for anyone.

Tabasco seems to be Queen Elizabeth II’s hot sauce of choice—in 2009, McIlhenny Company was given an official warrant of appointment designating it an official supplier to the British royal household. It’s also served aboard Air Force One.

9. There’s a heat level for everyone.

The Original Red ranges from about 2500 to 5000 units on the Scoville scale, which measures the apparent heat of a substance. The habanero sauce throws hotter peppers into the mix, while the remaining varieties — chipotle, garlic, jalapeño, “sweet and spicy” — are all varying levels of mild.

10. Army rations wouldn’t be the same without it.

The American military has included Tabasco sauce in its Meals, Ready-to-Eat (MREs) since the 1980s, for which many a soldier has undoubtedly been grateful. The British army has since treated their own military personnel to Tabasco sauce in their rations.

11. Astronauts love it, too.

As if pre-packaged, rehydrated meals weren’t bad enough, one of the unfortunate truths of space travel is that astronauts on a mission will inevitably experience their sense of taste growing duller. To compensate for the general lackluster quality of their meals, astronauts have been known to pile on the Tabasco sauce.

12. The barrels used to age the pepper mash had a tipsy first career.

The oak barrels in which the soon-to-be Tabasco sauce hangs out for up to three years while acquiring its subtleties of flavor are repurposed from their original use as receptacles for Jack Daniel’s Tennessee whiskey. Of course, the top layer of wood is first removed from the barrels to minimize the risk of an accidentally boozy batch of Tabasco.

13. The bottle’s top served a specific purpose.

Edmund McIlhenny’s 19 th -century customers weren’t used to the idea of a “hot sauce,” and so they were overly generous with their usage. After scorching their tongues, they complained that the stuff was “too hot.” McIlhenny then attached a sprinkler-style top to the bottles to force people to use less (and stop complaining to him about it).

14. It is possible to buy an entire jug of Tabasco sauce.

The largest commercially available vessel of Tabasco sauce is a whole gallon normally marketed to food service outlets — but if you can get your hands on one for personal consumption, no one here’s going to judge you for it.

15. There’s Tabasco-flavored everything.

You name it, the McIlhenny Company has probably found a way to work their signature condiment into it: popcorn, steak sauce, mayo, mustard, pickles, Spam, Slim Jims, chili, chocolate, and more. At the Tabasco Country Store on Avery Island, there’s even Tabasco-flavored ice cream. Beyond that, it’s probably best to draw the line.


15 Things You Probably Didn’t Know About Tabasco Sauce

The little glass bottle is a staple on restaurant tables, but how much do you really know about the ubiquitous pepper sauce?

1. That signature shade of Tabasco red is all-natural, and it’s more than just for show.

The Tabasco chili peppers that make up the bulk of the “original red sauce” undergo a series of color changes before reaching peak flavor and heat. From humble beginnings as petite green pods, the peppers make a long, colorful trek, first turning yellow, then orange, and finally the deep, signature red that signals when it’s picking time. Unseasoned pickers who haven’t yet cultivated an eye for the perfectly ripe red have a handy aid to ensure they don’t pick prematurely, called “le petit batôn rouge”—a small wooden dowel painted in the only shade of red that matters.

2. Tabasco sauce is a family affair.

A product so widely distributed doesn’t much seem like the product of a small, local business, but Tabasco’s roots are tied to a single place and family tree. In 1868, Edmund McIlhenny planted his first crop of peppers on Avery Island, Louisiana 140 years and five generations later, his own descendants are mashing those peppers’ descendants.

3. The hot stuff is popular almost everywhere.

Although the recipe doesn’t change, the labeling does: before packing up product for international orders, the McIlhenny Company translates its list of ingredients into 22 languages and dialects. The appropriately labeled bottles are then shipped off to 180 countries and territories, and counting.

4. The precious pepper seeds have their own designated bank vault.

Growing crops is inherently unpredictable, so the McIlhenny Co. is understandably wary of putting all its eggs in one basket. Once the best plants from a season’s harvest have been selected as the source of the next year’s seeds, the dried pepper seeds are stored in two locations — one of them a local bank vault — to ensure that even in case of, say, weather-related disaster, there will still be plenty of peppers to go around.

5. Even the salt is proprietary.

The makers of Tabasco sauce would never stoop to ordinary store-bought salt! No, the occupants of Avery Island extract the salt needed to age the mashed-up chili peppers from mines located directly beneath the island itself — talk about vertical integration.

6. The name “Tabasco” is of Mexican origin, though anything beyond that is uncertain.

Before the word TABASCO ® became stylized in all caps with a registered trademark symbol after it, the name simply denoted a particular Mexican state. Various etymological histories exist for the word before it became a place name: the official Tabasco sauce website claims it originally meant either “place where the soil is humid” or “ place of the coral or oyster shell. ” Other histories suggest it was the name of a river, a Mayan phrase meaning “our lord of the eight tigers,” or a Nahuatl expression for “flooded land.” Today, it’s mostly synonymous with hot sauce outside of Mexico.

7. Tabasco sauce was originally packaged in cologne bottles.

When enterprising businessman Edmund McIlhenny first decided to package his well-loved sauce, the vessel that seemed most appropriate to him was a used cologne bottle. Though his friends and family didn’t seem to mind whatever hints of alcohol and fragrance might have lingered, it’s probably for the best that McIlhenny thought to order a shipment of brand-new “cologne bottles” before pouring in the sauce for commercial distribution.

8. If it’s good enough for Her Majesty, it’s good enough for anyone.

Tabasco seems to be Queen Elizabeth II’s hot sauce of choice—in 2009, McIlhenny Company was given an official warrant of appointment designating it an official supplier to the British royal household. It’s also served aboard Air Force One.

9. There’s a heat level for everyone.

The Original Red ranges from about 2500 to 5000 units on the Scoville scale, which measures the apparent heat of a substance. The habanero sauce throws hotter peppers into the mix, while the remaining varieties — chipotle, garlic, jalapeño, “sweet and spicy” — are all varying levels of mild.

10. Army rations wouldn’t be the same without it.

The American military has included Tabasco sauce in its Meals, Ready-to-Eat (MREs) since the 1980s, for which many a soldier has undoubtedly been grateful. The British army has since treated their own military personnel to Tabasco sauce in their rations.

11. Astronauts love it, too.

As if pre-packaged, rehydrated meals weren’t bad enough, one of the unfortunate truths of space travel is that astronauts on a mission will inevitably experience their sense of taste growing duller. To compensate for the general lackluster quality of their meals, astronauts have been known to pile on the Tabasco sauce.

12. The barrels used to age the pepper mash had a tipsy first career.

The oak barrels in which the soon-to-be Tabasco sauce hangs out for up to three years while acquiring its subtleties of flavor are repurposed from their original use as receptacles for Jack Daniel’s Tennessee whiskey. Of course, the top layer of wood is first removed from the barrels to minimize the risk of an accidentally boozy batch of Tabasco.

13. The bottle’s top served a specific purpose.

Edmund McIlhenny’s 19 th -century customers weren’t used to the idea of a “hot sauce,” and so they were overly generous with their usage. After scorching their tongues, they complained that the stuff was “too hot.” McIlhenny then attached a sprinkler-style top to the bottles to force people to use less (and stop complaining to him about it).

14. It is possible to buy an entire jug of Tabasco sauce.

The largest commercially available vessel of Tabasco sauce is a whole gallon normally marketed to food service outlets — but if you can get your hands on one for personal consumption, no one here’s going to judge you for it.

15. There’s Tabasco-flavored everything.

You name it, the McIlhenny Company has probably found a way to work their signature condiment into it: popcorn, steak sauce, mayo, mustard, pickles, Spam, Slim Jims, chili, chocolate, and more. At the Tabasco Country Store on Avery Island, there’s even Tabasco-flavored ice cream. Beyond that, it’s probably best to draw the line.


15 Things You Probably Didn’t Know About Tabasco Sauce

The little glass bottle is a staple on restaurant tables, but how much do you really know about the ubiquitous pepper sauce?

1. That signature shade of Tabasco red is all-natural, and it’s more than just for show.

The Tabasco chili peppers that make up the bulk of the “original red sauce” undergo a series of color changes before reaching peak flavor and heat. From humble beginnings as petite green pods, the peppers make a long, colorful trek, first turning yellow, then orange, and finally the deep, signature red that signals when it’s picking time. Unseasoned pickers who haven’t yet cultivated an eye for the perfectly ripe red have a handy aid to ensure they don’t pick prematurely, called “le petit batôn rouge”—a small wooden dowel painted in the only shade of red that matters.

2. Tabasco sauce is a family affair.

A product so widely distributed doesn’t much seem like the product of a small, local business, but Tabasco’s roots are tied to a single place and family tree. In 1868, Edmund McIlhenny planted his first crop of peppers on Avery Island, Louisiana 140 years and five generations later, his own descendants are mashing those peppers’ descendants.

3. The hot stuff is popular almost everywhere.

Although the recipe doesn’t change, the labeling does: before packing up product for international orders, the McIlhenny Company translates its list of ingredients into 22 languages and dialects. The appropriately labeled bottles are then shipped off to 180 countries and territories, and counting.

4. The precious pepper seeds have their own designated bank vault.

Growing crops is inherently unpredictable, so the McIlhenny Co. is understandably wary of putting all its eggs in one basket. Once the best plants from a season’s harvest have been selected as the source of the next year’s seeds, the dried pepper seeds are stored in two locations — one of them a local bank vault — to ensure that even in case of, say, weather-related disaster, there will still be plenty of peppers to go around.

5. Even the salt is proprietary.

The makers of Tabasco sauce would never stoop to ordinary store-bought salt! No, the occupants of Avery Island extract the salt needed to age the mashed-up chili peppers from mines located directly beneath the island itself — talk about vertical integration.

6. The name “Tabasco” is of Mexican origin, though anything beyond that is uncertain.

Before the word TABASCO ® became stylized in all caps with a registered trademark symbol after it, the name simply denoted a particular Mexican state. Various etymological histories exist for the word before it became a place name: the official Tabasco sauce website claims it originally meant either “place where the soil is humid” or “ place of the coral or oyster shell. ” Other histories suggest it was the name of a river, a Mayan phrase meaning “our lord of the eight tigers,” or a Nahuatl expression for “flooded land.” Today, it’s mostly synonymous with hot sauce outside of Mexico.

7. Tabasco sauce was originally packaged in cologne bottles.

When enterprising businessman Edmund McIlhenny first decided to package his well-loved sauce, the vessel that seemed most appropriate to him was a used cologne bottle. Though his friends and family didn’t seem to mind whatever hints of alcohol and fragrance might have lingered, it’s probably for the best that McIlhenny thought to order a shipment of brand-new “cologne bottles” before pouring in the sauce for commercial distribution.

8. If it’s good enough for Her Majesty, it’s good enough for anyone.

Tabasco seems to be Queen Elizabeth II’s hot sauce of choice—in 2009, McIlhenny Company was given an official warrant of appointment designating it an official supplier to the British royal household. It’s also served aboard Air Force One.

9. There’s a heat level for everyone.

The Original Red ranges from about 2500 to 5000 units on the Scoville scale, which measures the apparent heat of a substance. The habanero sauce throws hotter peppers into the mix, while the remaining varieties — chipotle, garlic, jalapeño, “sweet and spicy” — are all varying levels of mild.

10. Army rations wouldn’t be the same without it.

The American military has included Tabasco sauce in its Meals, Ready-to-Eat (MREs) since the 1980s, for which many a soldier has undoubtedly been grateful. The British army has since treated their own military personnel to Tabasco sauce in their rations.

11. Astronauts love it, too.

As if pre-packaged, rehydrated meals weren’t bad enough, one of the unfortunate truths of space travel is that astronauts on a mission will inevitably experience their sense of taste growing duller. To compensate for the general lackluster quality of their meals, astronauts have been known to pile on the Tabasco sauce.

12. The barrels used to age the pepper mash had a tipsy first career.

The oak barrels in which the soon-to-be Tabasco sauce hangs out for up to three years while acquiring its subtleties of flavor are repurposed from their original use as receptacles for Jack Daniel’s Tennessee whiskey. Of course, the top layer of wood is first removed from the barrels to minimize the risk of an accidentally boozy batch of Tabasco.

13. The bottle’s top served a specific purpose.

Edmund McIlhenny’s 19 th -century customers weren’t used to the idea of a “hot sauce,” and so they were overly generous with their usage. After scorching their tongues, they complained that the stuff was “too hot.” McIlhenny then attached a sprinkler-style top to the bottles to force people to use less (and stop complaining to him about it).

14. It is possible to buy an entire jug of Tabasco sauce.

The largest commercially available vessel of Tabasco sauce is a whole gallon normally marketed to food service outlets — but if you can get your hands on one for personal consumption, no one here’s going to judge you for it.

15. There’s Tabasco-flavored everything.

You name it, the McIlhenny Company has probably found a way to work their signature condiment into it: popcorn, steak sauce, mayo, mustard, pickles, Spam, Slim Jims, chili, chocolate, and more. At the Tabasco Country Store on Avery Island, there’s even Tabasco-flavored ice cream. Beyond that, it’s probably best to draw the line.


15 Things You Probably Didn’t Know About Tabasco Sauce

The little glass bottle is a staple on restaurant tables, but how much do you really know about the ubiquitous pepper sauce?

1. That signature shade of Tabasco red is all-natural, and it’s more than just for show.

The Tabasco chili peppers that make up the bulk of the “original red sauce” undergo a series of color changes before reaching peak flavor and heat. From humble beginnings as petite green pods, the peppers make a long, colorful trek, first turning yellow, then orange, and finally the deep, signature red that signals when it’s picking time. Unseasoned pickers who haven’t yet cultivated an eye for the perfectly ripe red have a handy aid to ensure they don’t pick prematurely, called “le petit batôn rouge”—a small wooden dowel painted in the only shade of red that matters.

2. Tabasco sauce is a family affair.

A product so widely distributed doesn’t much seem like the product of a small, local business, but Tabasco’s roots are tied to a single place and family tree. In 1868, Edmund McIlhenny planted his first crop of peppers on Avery Island, Louisiana 140 years and five generations later, his own descendants are mashing those peppers’ descendants.

3. The hot stuff is popular almost everywhere.

Although the recipe doesn’t change, the labeling does: before packing up product for international orders, the McIlhenny Company translates its list of ingredients into 22 languages and dialects. The appropriately labeled bottles are then shipped off to 180 countries and territories, and counting.

4. The precious pepper seeds have their own designated bank vault.

Growing crops is inherently unpredictable, so the McIlhenny Co. is understandably wary of putting all its eggs in one basket. Once the best plants from a season’s harvest have been selected as the source of the next year’s seeds, the dried pepper seeds are stored in two locations — one of them a local bank vault — to ensure that even in case of, say, weather-related disaster, there will still be plenty of peppers to go around.

5. Even the salt is proprietary.

The makers of Tabasco sauce would never stoop to ordinary store-bought salt! No, the occupants of Avery Island extract the salt needed to age the mashed-up chili peppers from mines located directly beneath the island itself — talk about vertical integration.

6. The name “Tabasco” is of Mexican origin, though anything beyond that is uncertain.

Before the word TABASCO ® became stylized in all caps with a registered trademark symbol after it, the name simply denoted a particular Mexican state. Various etymological histories exist for the word before it became a place name: the official Tabasco sauce website claims it originally meant either “place where the soil is humid” or “ place of the coral or oyster shell. ” Other histories suggest it was the name of a river, a Mayan phrase meaning “our lord of the eight tigers,” or a Nahuatl expression for “flooded land.” Today, it’s mostly synonymous with hot sauce outside of Mexico.

7. Tabasco sauce was originally packaged in cologne bottles.

When enterprising businessman Edmund McIlhenny first decided to package his well-loved sauce, the vessel that seemed most appropriate to him was a used cologne bottle. Though his friends and family didn’t seem to mind whatever hints of alcohol and fragrance might have lingered, it’s probably for the best that McIlhenny thought to order a shipment of brand-new “cologne bottles” before pouring in the sauce for commercial distribution.

8. If it’s good enough for Her Majesty, it’s good enough for anyone.

Tabasco seems to be Queen Elizabeth II’s hot sauce of choice—in 2009, McIlhenny Company was given an official warrant of appointment designating it an official supplier to the British royal household. It’s also served aboard Air Force One.

9. There’s a heat level for everyone.

The Original Red ranges from about 2500 to 5000 units on the Scoville scale, which measures the apparent heat of a substance. The habanero sauce throws hotter peppers into the mix, while the remaining varieties — chipotle, garlic, jalapeño, “sweet and spicy” — are all varying levels of mild.

10. Army rations wouldn’t be the same without it.

The American military has included Tabasco sauce in its Meals, Ready-to-Eat (MREs) since the 1980s, for which many a soldier has undoubtedly been grateful. The British army has since treated their own military personnel to Tabasco sauce in their rations.

11. Astronauts love it, too.

As if pre-packaged, rehydrated meals weren’t bad enough, one of the unfortunate truths of space travel is that astronauts on a mission will inevitably experience their sense of taste growing duller. To compensate for the general lackluster quality of their meals, astronauts have been known to pile on the Tabasco sauce.

12. The barrels used to age the pepper mash had a tipsy first career.

The oak barrels in which the soon-to-be Tabasco sauce hangs out for up to three years while acquiring its subtleties of flavor are repurposed from their original use as receptacles for Jack Daniel’s Tennessee whiskey. Of course, the top layer of wood is first removed from the barrels to minimize the risk of an accidentally boozy batch of Tabasco.

13. The bottle’s top served a specific purpose.

Edmund McIlhenny’s 19 th -century customers weren’t used to the idea of a “hot sauce,” and so they were overly generous with their usage. After scorching their tongues, they complained that the stuff was “too hot.” McIlhenny then attached a sprinkler-style top to the bottles to force people to use less (and stop complaining to him about it).

14. It is possible to buy an entire jug of Tabasco sauce.

The largest commercially available vessel of Tabasco sauce is a whole gallon normally marketed to food service outlets — but if you can get your hands on one for personal consumption, no one here’s going to judge you for it.

15. There’s Tabasco-flavored everything.

You name it, the McIlhenny Company has probably found a way to work their signature condiment into it: popcorn, steak sauce, mayo, mustard, pickles, Spam, Slim Jims, chili, chocolate, and more. At the Tabasco Country Store on Avery Island, there’s even Tabasco-flavored ice cream. Beyond that, it’s probably best to draw the line.


15 Things You Probably Didn’t Know About Tabasco Sauce

The little glass bottle is a staple on restaurant tables, but how much do you really know about the ubiquitous pepper sauce?

1. That signature shade of Tabasco red is all-natural, and it’s more than just for show.

The Tabasco chili peppers that make up the bulk of the “original red sauce” undergo a series of color changes before reaching peak flavor and heat. From humble beginnings as petite green pods, the peppers make a long, colorful trek, first turning yellow, then orange, and finally the deep, signature red that signals when it’s picking time. Unseasoned pickers who haven’t yet cultivated an eye for the perfectly ripe red have a handy aid to ensure they don’t pick prematurely, called “le petit batôn rouge”—a small wooden dowel painted in the only shade of red that matters.

2. Tabasco sauce is a family affair.

A product so widely distributed doesn’t much seem like the product of a small, local business, but Tabasco’s roots are tied to a single place and family tree. In 1868, Edmund McIlhenny planted his first crop of peppers on Avery Island, Louisiana 140 years and five generations later, his own descendants are mashing those peppers’ descendants.

3. The hot stuff is popular almost everywhere.

Although the recipe doesn’t change, the labeling does: before packing up product for international orders, the McIlhenny Company translates its list of ingredients into 22 languages and dialects. The appropriately labeled bottles are then shipped off to 180 countries and territories, and counting.

4. The precious pepper seeds have their own designated bank vault.

Growing crops is inherently unpredictable, so the McIlhenny Co. is understandably wary of putting all its eggs in one basket. Once the best plants from a season’s harvest have been selected as the source of the next year’s seeds, the dried pepper seeds are stored in two locations — one of them a local bank vault — to ensure that even in case of, say, weather-related disaster, there will still be plenty of peppers to go around.

5. Even the salt is proprietary.

The makers of Tabasco sauce would never stoop to ordinary store-bought salt! No, the occupants of Avery Island extract the salt needed to age the mashed-up chili peppers from mines located directly beneath the island itself — talk about vertical integration.

6. The name “Tabasco” is of Mexican origin, though anything beyond that is uncertain.

Before the word TABASCO ® became stylized in all caps with a registered trademark symbol after it, the name simply denoted a particular Mexican state. Various etymological histories exist for the word before it became a place name: the official Tabasco sauce website claims it originally meant either “place where the soil is humid” or “ place of the coral or oyster shell. ” Other histories suggest it was the name of a river, a Mayan phrase meaning “our lord of the eight tigers,” or a Nahuatl expression for “flooded land.” Today, it’s mostly synonymous with hot sauce outside of Mexico.

7. Tabasco sauce was originally packaged in cologne bottles.

When enterprising businessman Edmund McIlhenny first decided to package his well-loved sauce, the vessel that seemed most appropriate to him was a used cologne bottle. Though his friends and family didn’t seem to mind whatever hints of alcohol and fragrance might have lingered, it’s probably for the best that McIlhenny thought to order a shipment of brand-new “cologne bottles” before pouring in the sauce for commercial distribution.

8. If it’s good enough for Her Majesty, it’s good enough for anyone.

Tabasco seems to be Queen Elizabeth II’s hot sauce of choice—in 2009, McIlhenny Company was given an official warrant of appointment designating it an official supplier to the British royal household. It’s also served aboard Air Force One.

9. There’s a heat level for everyone.

The Original Red ranges from about 2500 to 5000 units on the Scoville scale, which measures the apparent heat of a substance. The habanero sauce throws hotter peppers into the mix, while the remaining varieties — chipotle, garlic, jalapeño, “sweet and spicy” — are all varying levels of mild.

10. Army rations wouldn’t be the same without it.

The American military has included Tabasco sauce in its Meals, Ready-to-Eat (MREs) since the 1980s, for which many a soldier has undoubtedly been grateful. The British army has since treated their own military personnel to Tabasco sauce in their rations.

11. Astronauts love it, too.

As if pre-packaged, rehydrated meals weren’t bad enough, one of the unfortunate truths of space travel is that astronauts on a mission will inevitably experience their sense of taste growing duller. To compensate for the general lackluster quality of their meals, astronauts have been known to pile on the Tabasco sauce.

12. The barrels used to age the pepper mash had a tipsy first career.

The oak barrels in which the soon-to-be Tabasco sauce hangs out for up to three years while acquiring its subtleties of flavor are repurposed from their original use as receptacles for Jack Daniel’s Tennessee whiskey. Of course, the top layer of wood is first removed from the barrels to minimize the risk of an accidentally boozy batch of Tabasco.

13. The bottle’s top served a specific purpose.

Edmund McIlhenny’s 19 th -century customers weren’t used to the idea of a “hot sauce,” and so they were overly generous with their usage. After scorching their tongues, they complained that the stuff was “too hot.” McIlhenny then attached a sprinkler-style top to the bottles to force people to use less (and stop complaining to him about it).

14. It is possible to buy an entire jug of Tabasco sauce.

The largest commercially available vessel of Tabasco sauce is a whole gallon normally marketed to food service outlets — but if you can get your hands on one for personal consumption, no one here’s going to judge you for it.

15. There’s Tabasco-flavored everything.

You name it, the McIlhenny Company has probably found a way to work their signature condiment into it: popcorn, steak sauce, mayo, mustard, pickles, Spam, Slim Jims, chili, chocolate, and more. At the Tabasco Country Store on Avery Island, there’s even Tabasco-flavored ice cream. Beyond that, it’s probably best to draw the line.



Kommentaar:

  1. Hadwyn

    Watter bekoorlike vraag

  2. Morrisey

    Ontspan!

  3. Bssil

    Stem saam, u idee is eenvoudig uitstekend

  4. Wallace

    Ek beveel jou aan om vir 'n webwerf te kom waar daar baie inligting oor hierdie vraag is.

  5. Kazragor

    Dit is 'n amusante frase

  6. Demissie

    Et 1.000.000.000 poeds)))))))



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