The Tabasco chili belongs to the species Capsicum frutescens and became world famous when the company McIlhenny used it to make their well-known Tabasco Red Pepper Sauce in the middle of the 19th century. The chili peppers from the USA usually have 30.000 to 50.000 Scovilles, but the Tabasco cultivated in South America is considerably hotter, up to 100.000 SHU.
Tabasco chillies taste good both when they’re green or red and ripe. They have the typical fruity and smoky flavour which characterizes numerous recipes of the Cajun cuisine, such as Jambalaya, Gumbo or Calalou (spinach soup).
The Tabasco chili belongs to the species Capsicum frutescens and became world famous when the company McIlhenny used it to make their well-known Tabasco Red Pepper Sauce in the middle of the 19th...
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Tabasco Red
The Tabasco chili belongs to the species Capsicum frutescens and became world famous when the company McIlhenny used it to make their well-known Tabasco Red Pepper Sauce in the middle of the 19th century. The chili peppers from the USA usually have 30.000 to 50.000 Scovilles, but the Tabasco cultivated in South America is considerably hotter, up to 100.000 SHU.
Tabasco chillies taste good both when they’re green or red and ripe. They have the typical fruity and smoky flavour which characterizes numerous recipes of the Cajun cuisine, such as Jambalaya, Gumbo or Calalou (spinach soup).
