Hot Sauce 101: Everything You Need to Know

HOT SAUCE 101: EVERYTHING YOU NEED TO KNOW

HOT SAUCE: A GLOBAL FLAVOR ENHANCER

Almost everyone knows and loves hot sauce (also called chili sauce or spicy sauce). Around the world, nearly every country has its own unique chili-based condiment to elevate the flavors of their dishes. In Vietnam, especially in the North, traditional fermented chili sauces have long been a staple alongside dishes like Phở or fried fermented pork rolls (Nem chua rán). However, the idea of hand-crafted hot sauce is still fairly new here. Let’s explore the science, history, and characteristics of hot sauce with DÊ Hot Sauce in this article.

WHY DOES CHILI TASTE SPICY?

Capsaicin, the compound responsible for chili peppers' spiciness, plays an intriguing role in nature. It's thought that chilies developed capsaicin to deter animals from eating them. Ironically, though, this fiery kick seems to have the opposite effect on humans, making spicy foods irresistible as they stimulate our taste buds in unique ways.

Interestingly, most birds are unaffected by capsaicin, making chilies a perfect food for them. Birds play a crucial role in spreading chili seeds by eating the fruit and dispersing the seeds through their droppings. This fascinating relationship inspired the name "Bird's Eye Chili" (known in Vietnamese as ớt chim ỉa), which happens to be a star ingredient in DÊ Hot Sauce’s Bird’s Eye Chili & Black Garlic hot sauce.

(Source: The Science Of Capsaicin)

HOW IS SPICINESS MEASURED?

The answer is the Scoville Scale, a system developed in 1912 by pharmacist Wilbur Scoville to measure the concentration of capsaicinoids (the family of compounds that produce spiciness). The unit of measurement is SHU (Scoville Heat Units), which quantifies the spiciness of a substance.

For example:

• Police pepper spray: 2–5 million SHU
• Common chili peppers: 50,000–100,000 SHU

The spiciest chili pepper currently is the Pepper X, with an average heat of 2,693,000 SHU.

Chilies used in DÊ Hot Sauce products:

• Bird's Eye Chili: 50,000–100,000 SHU
• Habanero: 300,000–350,000 SHU
• Big Mama Mustard, Peach Moruga: 800,000–1,400,000 SHU
• Chocolate Trinidad Scorpion: 1,200,000–2,000,000 SHU
• Carolina Reaper: 2,200,000 SHU

(Image: Scoville Heat Chart)

THE HISTORY OF HOT SAUCE

Chili peppers are thought to be among the first plants ever cultivated by humans. Archaeological evidence suggests that the Aztecs were enjoying chilies over 9,000 years ago. Early hot sauces were simple blends of ground chilies, water, and herbs. For the Aztecs, chilies were more than just a seasoning—they were used as tribute, taxes, weapons, and even punishment.

But how did chilies travel from the Americas to the rest of the world? According to Jennifer Thompson in The Great Hot Sauce Book, Christopher Columbus introduced chilies to Europe and beyond while searching for black pepper. Over time, chili cultivation spread globally, becoming a cornerstone of cuisines around the world.

In the 19th century, the hot sauce game changed when Tabasco started bottling and commercializing their product, targeting restaurants and hotels. Today, hot sauce comes in endless varieties, from sriracha to Buffalo sauce, each influenced by the flavors and ingredients of their local origins.

HOT SAUCE VARIETIES ACROSS REGIONS

Like most culinary creations, hot sauces are deeply influenced by regional ingredients and tastes. Some sauces highlight tropical fruits like pineapple or mango, while others incorporate unique local ingredients such as plums, mắc khén seeds, or mắc mật leaves from Vietnam’s northwest mountains.

(Image: Regional Hot Sauce Map)

WHAT IS HOT SAUCE MADE OF?

In the early days, hot sauces were regionally distinct, but globalization has blurred these differences as traditional cuisines blend and evolve. Despite its long history, hot sauce remains memorable for its signature spiciness.

Most hot sauces are made from a combination of chili peppers, vinegar, and salt. Some varieties are fermented to develop complex, tangy flavors. Hot sauces can be thin or thick, with colors ranging from red, green, and yellow to even black - such as the Black Inferno Death Sauce by DÊ Hot Sauce.

(Image: Fermentation with salt, an ancient hot sauce method still widely used today

Leading hot sauce producers today prioritize local, natural ingredients and constantly experiment with recipes to deliver high-quality products. Alongside organic chilies and vinegar, many producers incorporate seasonal and unique ingredients.

At DÊ Hot Sauce, we explore seasonal local ingredients and rare elements to create not just spicy but unforgettable flavors. Our goal is to elevate the experience of hot sauce, offering new perspectives on its culture in Vietnam.