Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://specialtyfoodmagazine.epubxp.com/i/102355
PRODUCT ROUNDUP Raising the Heat BY DINA CHENEY PHOTOS: MARK FERRI; FOOD STYLED: LESLIE ORLANDINI; PROPS STYLED: FRAN MATALON-DEGNI T he latest batch of hot sauces doesnÕt fool around. Inside, each bottle contains an intense combination of ingredients delivering more heatÑand flavorÑthan ever before. Outside, labels are loaded with hardcore imagery: snakes, poison symbols, warning labels and images evoking the Wild West. Increasingly, musicians (especially rockers) are introducing hot sauces but, then again, so did a pair of orthopedic surgeons. In the realm of hot sauces, itÕs anyoneÕs game, and customers have boundless options. Here are some recent introductions to consider. Ashley Foods Boomslang Ghost Pepper Sauce. David Ashley, the man behind Ashley Foods, describes his new Boomslang Ghost Pepper Hot Sauce as akin to a snakebite— and not from just any snake, but specifically the super-lethal African boomslang. The hot sauce's label says it all, depicting a snake emerging from a burning ghost pepper (also known as bhut jolokia, one of the hottest peppers in the world). The sauce also contains vinegar, tomatoes, garlic, peri peri peppers, jalapeño peppers, onion, molasses, herbs and pepper extract. ashleyfoodcompany.com Bone Doctors BBQ Fire & Brimstone Hot Sauce. Bone Doctors BBQ fans asked for a sauce with even more heat—and the orthopedic surgeons behind the brand delivered with Fire & Brimstone Hot Sauce, launched early last year. The BBQ sauce–like condiment boasts habanero, chile de arbol, chile powder, onion powder, garlic powder, apple cider vinegar, sugar, spices and paprika. Flavorful enough solo, it was designed also to meld well with the other sauces in the company's line. bonedoctorsbbq.com JANUARY/FEBRUARY 2013 73