13 Hot Sauces for the Most Adventurous Eaters


For nearly as long as humans have been preparing meals, we’ve been looking for ways to give our food a little extra kick. Today, hot sauce is one of the world’s most beloved condiments and, as one of America’s fastest-growing industries, it shows no signs of slowing down. But with thousands of commercially available sauces, finding the right one for your tastebuds can be daunting. Here are 13 hot sauces to satisfy every tongue, from the cautious novice to the champion "chilihead."

A note on heat: The Scoville scale, devised in 1912 by American pharmacist Wilbur Scoville, is the standard measure of relative heat level in chili peppers and sauces. While taste is subjective, the scale measures approximately how many dilutions a specific sauce needs until the spice is no longer noticeable. For reference, standard Tabasco sauce—generally considered mild among hot sauce fans—has a Scoville rating of between 2500-5000, meaning that one teaspoon of Tabasco would require 2500-5000 teaspoons of water (roughly between three and seven gallons) to completely dilute the heat.


If you love the savory flavor of buffalo wings but only want a little burn, consider a bottle of Ott’s Original Wing Sauce. Spicy food expert Scott Roberts calls it his favorite mild buffalo sauce, specifically praising its "creamy, robust flavor." Cayenne peppers give Ott’s a kick, but its low 725 Scoville rating shouldn’t scare anyone off.


Before getting international distribution, Cholula Salsa Picante Hot Sauce was made by one family in Chapala, Mexico for three generations. It might just be the perfect middle ground for someone who wants a little more heat than Tabasco, but isn’t ready to totally torch their taste buds yet. Made with pequin peppers, it rates a moderate 3600 on the Scoville scale and is versatile enough to pair with any type of food. Pick up a bottle in your local grocery, or on Amazon for just $6.


Look at any food blog and it becomes quickly apparent there’s an appetite for adding bacon to every dish imaginable. It’s no surprise, then, to see the breakfast staple popping up in modern hot sauces. If pork and pepper sound like the perfect pairing, check out Porcum Inférnum from Voodoo Chile Sauces. Pequin chilis and Trinidad Scorpion pepper combine to reach a toasty 5000 Scoville units. As for that delicious bacon flavor, it actually comes from a special spice blend, so even vegans can enjoy some bacon burn. Pick up some directly from Voodoo Chile Sauces.


El Yucateco Red Habanero is a thicker sauce made from tomatoes, habanero peppers, and spices. At 5800 Scoville units, it’s just slightly hotter than eating an average jalapeño pepper, and’s review notes that the sauce’s thicker texture makes it an ideal choice for seafood dishes or spicy cocktails like a Bloody Mary or a Michelada.


Around the 10,000 mark on the Scoville scale, the market shifts from standard hot sauces into speciality products directly aimed at "chiliheads" (and generally begin bearing terrifying names). Crazy Jerry’s Brain Damage straddles both worlds: It’ll light up your mouth, but compared to all available hot sauces, it’s still on the milder end of the spectrum. Mangoes and mandarin oranges give this sauce a fruitier flavor in addition to the heat.


Based on a classic West Indies recipe, Lottie’s Traditional Barbados Yellow has a "nice, slow burn that adds a delicious touch of heat," according to Roberts’s review. The surprising addition of mustard gives this sauce its distinctive color and flavor, while habaneros and other spices provide a blistering dose of heat—about 30,000 on the Scoville.


Despite its name, the chocolate habanero is hardly dessert fare—the name refers to the deep brown color of the pepper, the hottest variant of the habanero family. Volcanic Peppers’ Lava Chocolate Lightning Hot Sauce blends a base of these smoky scorchers with a dash of even hotter peppers, including the fearsome Bhut Jolokia chile, to deliver what Roberts calls "a nice smoky flavor and an enjoyable garlicky touch." Perfect for a fiery mole sauce, you can grab a bottle direct from Volcanic Peppers for just $8.


Dave’s Gourmet Insanity Sauce was one of the first ultra-hot specialty products to hit the market, and has the (dubious?) distinction of actually being banned from the National Fiery Foods Show (where, true to brand, creator Dave Hirschkop was advertising his product in a straitjacket). Primarily deriving its heat from red habaneros, Insanity Sauce clocks in at an intimidating 180,000 Scoville units—36 times as spicy as eating a normal jalapeño.


Still too tame? Hirschkop later topped himself with Dave’s Ultimate Insanity Sauce, which ramps up the heat 40 percent (or around 250,000 units), is intended to be used one drop at a time, and "is not recommended for people with heart or respiratory problems."


Once you near the 1 million Scoville line, most available products are technically considered "food additives," made largely from pepper extract, and are intended to be used very sparingly. For the hottest "all natural" sauce—one using only real peppers and no extract—check out CaJohn’s Lethal Ingestion, which hits 234,500 on the Scoville. Made with Red Savina, Fatilli, and Bhut Jolokia chiles, Lethal Ingestion proves extract isn’t necessary to deliver a molten mouthfeel.


UK company Chilli Pepper Pete has been crafting a wide range of hot sauces for 15 years, but their flagship flavor is Dragon’s Blood Chilli Sauce. Dragon’s Blood immolates tongues with a ridiculously spicy pepper extract, augmented with Naga Ghost Peppers and pineapples, and clocks in at around 800,000 Scovilles. Daenerys Targaryen, take note.


The title of "Hottest Sauce Ever Created" is currently held by Blair Lazar, owner of Blair's Sauces & Snacks. He creates and sells a number of variations, but none are spicier than Blair's 16 Million Reserve, so named for its 16-million rating on the Scoville scale. That works out to 8000 times stronger than regular Tabasco! Lazar even requires customers to sign a waiver promising to wear protective gloves and eyewear. Good luck finding a bottle though—only 999 were ever produced.


If you can’t track down the 16 Million Reserve, consider The Source, another food additive that’s pure heat—it briefly held the title of "World’s Hottest" in 2002. It’s "only" 7 million on the Scoville scale, but that didn’t stop one Amazon reviewer from memorably likening a single taste to "sucking on a downed power line." All you need is a single drop to inflame a pot of chili or stew, so The Source should last for years—which is good, since a single bottle will set you back $99.

The Science Behind Why We Crave Loud and Crunchy Foods

A number of years ago, food giant Unilever polled consumers asking how the company might improve their popular line of Magnum ice cream bars. The problem, respondents said, was that the chocolate coating of the bars tended to fall off too quickly, creating blotches of sticky goo on carpeting. Unilever reacted by changing the recipe to make the chocolate less prone to spills.

When they tested the new and improved product, they expected a warm reception. Instead, they got more complaints than before. While the updated bar didn’t make a mess, it also didn’t make the distinctive crackle that its fans had grown accustomed to. Deprived of hearing the coating collapse and crumble, the experience of eating the ice cream was fundamentally changed. And not for the better.

Smell and taste researcher Alan Hirsch, M.D. refers to it as the “music of mastication,” an auditory accompaniment to the sensory stimulus of eating. “For non-gustatory, non-olfactory stimulation, people prefer crunchiness,” he tells Mental Floss. Humans love crunchy, noisy snacks, that loud rattling that travels to our inner ear via air and bone conduction and helps us identify what it is we’re consuming. Depending on the snack, the noise can reach 63 decibels. (Normal conversations are around 60 dB; rustling leaves, 20 dB.)

When we hear it, we eat more. When we don’t—as in the case of Magnum bars, or a soggy, muted potato chip—we resort to other senses, looking at our food with doubt or sniffing it for signs of expiration. Psychologically, our lust for crispy sustenance is baked in. But why is it so satisfying to create a cacophony of crunch? And if we love it so much, why do some of us actually grow agitated and even aggressive when we hear someone loudly chomping away? It turns out there’s a lot more to eating with our ears than you might have heard.


The science of crunch has long intrigued Charles Spence, Ph.D., a gastrophysicist and professor of experimental psychology and head of the Crossmodal Research Laboratory at the University of Oxford. Food companies have enlisted him and consulted his research across the spectrum of ingestion, from packaging to shapes to the sound chips make rustling around in grocery carts.

“We’re not born liking noisy foods,” he tells Mental Floss. “Noise doesn’t give a benefit in terms of nutrition. But we don’t like soggy crisps even if they taste the same. Missing the sound is important.”

In 2003, Spence decided to investigate the sonic appeal of chips in a formal setting. To keep a semblance of control, he selected Pringles, which are baked uniformly—a single Pringle doesn't offer any significant difference in size, thickness, or crunch from another. He asked 20 research subjects to bite into 180 Pringles (about two cans) while seated in a soundproof booth in front of a microphone. The sound of their crunching was looped back into a pair of headphones.

After consuming the cans, they were asked if they perceived any difference in freshness or crispness from one Pringle to another. What they didn’t know was that Spence had been playing with the feedback in their headphones, raising or lowering the volume of their noisy crunching [PDF]. At loud volumes, the chips were reported to be fresher; chips ingested while listening at low volume were thought to have been sitting out longer and seemed softer. The duplicitous sounds resulted in a radical difference in chip perception. It may have been a small study, but in the virtually non-existent field of sonic chip research, it was groundbreaking.

A view inside a potato chip bag

For Spence, the results speak to what he considers the inherent appeal of crunchy foods. “Noisy foods correlate with freshness,” he says. “The fresher the produce, like apples, celery, or lettuce, the more vitamins and nutrients it’s retained. It’s telling us what’s in the food.”

Naturally, this signal becomes slightly misguided when it reinforces the quality of a potato chip, a processed slab of empty calories. But Spence has a theory on this, too: “The brain likes fat in food, but it’s not so good at detecting it through our mouths. Noisy foods are certainly fattier on average.”

Fatty or fresh, raising decibels while eating may also have roots in less appetizing behaviors. For our ancestors who ate insects, the crunch of a hard-bodied cricket symbolized nourishment. In a primal way, violently mincing food with our teeth could also be a way to vent and dilute aggression. “There are some psychoanalytic theories related to crunchiness and aggressive behavior,” Hirsch says. “When you bite into ice or potato chips, you’re sublimating that in a healthy way.”


All of these factors explain why crunch appeals to us. But is it actually affecting what we taste?

Yes—but maybe not the way you’d think. “Sound affects the experience of food,” Spence says. “The noise draws attention to the mouth in the way something silent does not. If you’re eating pâté, your attention can drift elsewhere, to a television or to a dining companion. But a crunch will draw your attention to what you’re eating, making you concentrate on it. Noisy foods make you think about them.”

That crunch can also influence how much food we consume. Because noisy foods tend to be fatty, Spence says, they’ll retain their flavor longer. And because the noise reinforces our idea of what we’re eating, it affords us a sense of security that allows us to keep consuming without having to look at our snack—not so important in a brightly-lit room, but crucial if we’re in a dark movie theater. “It becomes more important when you can’t see what you’re eating,” Spence says.

Thanks to this hard-wired feedback, the snack industry has made it a priority to emphasize the sounds of their foods in both development and marketing. In the 1980s, Frito-Lay funded extensive work at a Dallas plant that involved $40,000 chewing simulators. There, they discovered the ideal breaking point for a chip was four pounds per square inch (PSI), just a fraction of what we might need to tear into a steak (150 to 200 PSI). The quality and consistency of the potatoes themselves is also key, according to Herbert Stone, Ph.D., a food scientist who has worked with companies on product development. “Too thick, too hard, and people don’t like them,” Stone tells Mental Floss. “Too thin and they just crumble.”

The right potato sliced at the right thickness with the right oil at the right temperature results in a solid chip—one resilient enough to make for a satisfying break when it hits your molars, but vanishing so quickly that your brain and body haven’t even processed the calories you’ve just taken in. “If they pick it up and put it in the mouth and the crunch is not what they expect, they might put it down,” Stone says. “It’s about expectation.”

A shopper examines a bag of potato chips

Walk down the snack aisle in your local supermarket or glance at commercials and you’ll find no shortage of claims about products being the boldest, crunchiest chip available. For years, Frito-Lay marketed Cheetos as “the cheese that goes crunch!” Even cereals try to capitalize on the fervor, making mascots—Snap, Crackle, and Pop—out of the sound their Rice Krispies make when submerged in milk. One ad for a brand of crisps drew attention for “cracking” the viewer’s television screen.

For most consumers, the promise of sonic flavor will draw their attention. But for a small number of people diagnosed with a condition dubbed misophonia, the sound of a co-worker or partner crunching on chips isn’t at all pleasurable. It’s insufferable.


According to Connecticut audiologist Natan Bauman, M.D., the average noise level of someone masticating a potato chip is between 25 to 35 decibels. (Other sources peg it as closer to 63 dB when you're chewing on a chip with your mouth open, or 55 dB with your lips closed.) When you hear your own chewing, the sound is being conducted both via the air and your own bones, giving it a distinctively unique sound. (Like talking, hearing yourself chewing on a recording might be troubling.)

For someone suffering from misophonia, or the literal hatred of specific sounds, it's not their own chomping that's the problem. It's everyone else's.

When we chew, Bauman says, the auditory cortical and limbic system areas of our brain are lighting up, getting information about freshness and texture. But people with misophonia aren’t struggling with their own sounds. Instead, they're affected by others typing, clicking pens, or, more often, chewing. The sound of someone snacking is routed from the cochlea, or cavity in the inner ear, and becomes an electric signal that winds up in the brain’s amygdala, which processes fear and pleasure. That's true for everyone, but in misophonics, it lands with a thud. They’ve likely developed a trigger, or negative association, with the sounds stemming from an incident in childhood.

“If you are scolded by a parent and they happen to be eating, or smacking, it becomes negative reinforcement,” Bauman says. Chewing, lip smacking, and even breathing become intolerable for sufferers, who often feel agitated and nervous, with corresponding increases in heart rate. Some fly into a rage.

Misophonics don’t necessarily recoil at all of these sounds all of the time: It may depend on who’s doing the snacking. Often, it’s a co-worker, spouse, or family member munching away that prompts a response. Fearing they’ll damage that relationship, sufferers tend to vent online. The misophonia subreddit is home to threads with titles like “And the popcorn eater sits RIGHT next to me on the plane” and “Chips can go f-ck themselves.” (The entire content of the latter: “F-ck chips, man. That is all.”)

Bauman says misophonia can be treated using cognitive therapy. An earpiece can provide white noise to reduce trigger sounds while sufferers try to retrain their brain to tolerate the noises. But even the sight of a bag of chips can be enough to send them scrambling.

People with misophonia might also want to exercise caution when traveling. Although some Asian cultures minimize crunchy snacks because loud snacking is considered impolite, other parts of the world can produce noisier mealtimes. “In parts of Asia, you show appreciation for food by slurping,” Spence says. Slurping is even associated with a more intense flavor experience, particularly when it’s in the setting of a comparatively quiet dining establishment.

Western culture favors noisier restaurants, and there’s a good reason for that. Supposedly Hard Rock Café has mastered the art of playing loud and fast music, resulting in patrons who talked less, ate faster, and left more quickly, allowing operators to turn over tables more times in an evening.

Spence believes sound will continue to be important to gastronomy, to chefs, and to food companies looking to sell consumers on a complete experience. Snack shelves are now full of air-puffed offerings like 3-D Doritos and Pop Chips that create pillows of taste. With less volume, you’ll snack more and crunch for longer periods.

A woman snacks on a chip

But the sound of the chip is just one part of the equation. The way a bag feels when you pick it up at the store, the aroma that wafts out when you first open the bag, the concentration of flavor from the granules of seasoning on your fingers—it’s all very carefully conducted to appeal to our preferences.

“When we hear the rattle of crisps, it may encourage people to start salivating, like Pavlov’s dogs,” Spence says, referring to the Russian scientist who trained his canines to salivate when he made a certain sound. We’re conditioned to anticipate the flavor and enjoyment of chips as soon as we pick up a package. Even hearing or saying the words crispy and crunchy can prime us for the experience.

When we’re deprived of that auditory cue, we can get annoyed. After news reports emerged that Pepsi CEO Indra Nooyi had mentioned her company might consider a quieter version of Doritos for women—an idea PepsiCo later denied they would label in a gender-specific fashion—women Doritos enthusiasts rallied around the Texas state capitol, condemning the perceived gender discrimination. To protest the possible dilution of their favorite snack, they made a spectacle of crunching Doritos as loudly as they could.

London Grocery Chain Encourages Shoppers to Bring Their Own Tupperware

Why stop at bringing your own grocery bags to the store? One London grocery wants you to BYO-Tupperware. The London Evening Standard reports that a UK chain called Planet Organic has partnered with Unpackaged—a company dedicated to sustainable packaging—to install self-serve bulk-food dispensers where customers can fill their own reusable containers with dry goods, cutting down on plastic packaging waste.

To use the system, customers walk up and weigh their empty container at a self-serve station, printing and attaching a label with its tare weight. Then, they can fill it with flour, nuts, or other kinds of dry goods, weigh it again, and print the price tag before taking it up to the check out. (Regular customers only have to weigh their containers once, since they can save the peel-off label to use again next time.)

Planet Organic is offering cereals, legumes, grains, nuts, chocolate, dried fruit, and even some cleaning products in bulk as part of this program, significantly reducing the amount of waste shoppers would otherwise be taking home on each grocery trip.

Zero-waste grocery stores have been popping up in Europe for several years. These shops, like Berlin's Original Unverpackt, don't offer any bags or containers, asking customers bring their own instead. This strategy also encourages people to buy only what they need, which eliminates food waste—there's no need to buy a full 5-pound bag of flour if you only want to make one cake.

The concept is also gaining traction in North America. The no-packaging grocery store in.gredients opened in Austin, Texas in 2011. The Brooklyn store Package Free, opened in 2017, takes the idea even further, marketing itself as a one-stop shop for "everything that you'd need to transition to a low waste lifestyle." It sells everything from tote bags to laundry detergent to dental floss.

[h/t London Evening Standard]


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