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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
It has a very long shelf life due to high vinegar and salt content. While it rarely 'spoils' in a way that makes you sick, the color will darken and the flavor will dissipate after 1-2 years of being open.
Look for significant darkening of color, a change in smell, or any signs of mold around the cap. If the sauce has separated significantly and won't recombine when shaken, it may be past its prime.
Crystal Hot Sauce, Frank's RedHot, or Tabasco are the closest substitutes. Tabasco is more vinegar-forward and hotter, so use slightly less.
Most standard brands (like Bruce Foods) are naturally gluten-free as they only contain peppers, vinegar, and salt, but always check the label for added thickeners.
It is considered a medium-low heat sauce, typically ranging from 450 to 1,200 Scoville Heat Units (SHU), making it milder than Tabasco.
Freezing is not recommended as it can change the consistency and break the emulsion of the sauce. The high vinegar content makes freezing unnecessary for preservation.
Yes, Louisiana-style hot sauces are notoriously high in sodium. A single teaspoon can contain over 200mg of sodium, which is about 10% of the daily recommended limit.
Louisiana style refers to the process of fermenting cayenne peppers in salt and vinegar, resulting in a thin, pourable consistency rather than a thick paste.
louisiana hot sauce is a versatile ingredient found in cuisines around the world. With 15 calories per 100g and 0.6 grams of protein, it's a nutritious addition to many dishes.
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