tabasco
MARKET
As was once said about the British Empire, today the sun never sets on theTABASCO® world of avor. TABAS ® brand Original Red Sauce is labeled in 22 languages and dialects and sold in more than countries and territories. This universal appeal to appetites shows how versatile TABASCO® Sauce is in bringing out the avour of food from so many lands. The pepper sauce that Edmund McIlhenny created in 1868 on Avery Island is much the same TABASCO® Sauce that is produced today, on that very same site. The basic recipe the process by which it’s made, and the ingredients remain virtually unchanged and five generations of McIlhennys and employees have dedicated themselves to preserving its legacy. Besides being a savoury ingredient in so many countries’ foods and drinks, TABASCO® Sauce and its red-and-green diamond logo have become part of numerous cultures around the world. People see the sauce stocked on the shelves of grocery stores in Buenos Aires and Mecca, offered as a condiment in a Johannesburg airport, served on tap at a Mexican restaurant in Brisbane and featured in a culinary contest in elbourne. ust as some people aspire to be citizens of the world, TABASCO® has truly become a seasoning of the world.
ACHIEVEMENTS
The British have been enjoying TABASCO® Sauce since it was first e ported there in . In 2009, the sauce achieved the ultimate Royal seal of approval when Her Majesty Queen Elizabeth II, who is said to use TABASCO® Sauce on her lobster cocktail, awarded a Royal Warrant to McIlhenny Company, maker of TABASCO®. On the other side of the globe, Japan is the country with the second-highest TABASCO®
116
Sauce consumption, after the United States. The Japanese splash the sauce on their pizza and their version of spaghetti, which originated from the rations of US military forces occupying Japan after World War II. What the Japanese call “Spaghetti Neapolitan” is inspired by American soldiers eating spaghetti seasoned with ketchup - a dish ripe for improvement with TABASCO® Sauce.
sauce throughout the US and even in England. Over 140 years later, TABASCO® Sauce is made much the same way except now the aging process for the mash is longer – up to three years in white oak barrels – and the vinegar is high-quality distilled vinegar. Labeled in 22 languages and dialects, sold in over 180 countries and territories, added to soldiers’ rations and put on restaurant tables around the globe, it is the most famous, most preferred pepper sauce in the world.
HISTORY
PRODUCT
Edmund McIlhenny was given seeds of Capsicum frutescens peppers that came from e ico or entral America and he first planted them on Avery Island, Louisiana, over 140 years ago. Today, just as then, when the peppers reach the perfect shade of deep red and are at their juiciest, they are carefully picked by hand. (Young peppers are green and then turn yellow, orange and finally deep red as they age. hen in doubt, pickers can gauge the colour by comparing it to a small wooden dowel, “le petit bâton rouge,” painted the preferred hue of TABASCO® red. The diet of the Reconstruction South was bland and monotonous, especially by Louisiana standards. So Edmund McIlhenny decided to create a pepper sauce to give the food some spice and avour - some excitement. Selecting and crushing the reddest peppers from his plants, he mixed them with Avery Island salt and aged this “mash” for 30 days in crockery jars and barrels. McIlhenny then blended the mash with French white wine vinegar and aged the mixture for at least another 30 days. After straining it, he transferred the sauce to small cologne-type bottles with sprin ler fitments which he then corked and sealed in green wax. The sprin ler fitment was important because his pepper sauce was concentrated and best used when sprinkled, not poured.) “That Famous Sauce Mr. McIlhenny Makes” proved so popular with family and friends that McIlhenny, previously a banker, decided to embark on a new business venture by mar eting his pepper sauce. e grew his first commercial pepper crop in 1868. The next year, he sent out 658 bottles of sauce at one dollar apiece wholesale to grocers around the Gulf Coast, particularly in New Orleans. He labeled it “Tabasco,” a word of Mexican Indian origin believed to mean “place where the soil is humid” or “place of the coral or oyster shell.” McIlhenny secured a patent in 1870, and TABASCO® Sauce began its journey to set the culinary world on fire. Sales grew and by the late s he sold his
In 1965, McIlhenny Company ran out of room on the Island and started growing additional peppers in Latin America. (All the seeds are still grown on Avery Island before being sent to Latin America, where they are planted and grow into peppers.) hen those peppers are harvested they’re shipped back to Avery Island for the next step in the process. The fresh peppers are mashed, mixed with a small amount of Avery Island salt extracted from the salt mines that lie beneath the Island, and placed in oak barrels. The wooden barrel tops are covered with more Avery Island salt to form a natural protective barrier, and the pepper mash is allowed to age for up to three years in the McIlhenny warehouse. This process creates the subtle avour notes that are unique to the Original Red Sauce. The mash is inspected by a member of the McIlhenny family. When approved, the fully aged mash is then blended with high-quality distilled vinegar. Numerous stirrings and about four weeks later, the pepper skins, pulp and seeds are strained out using three different-sized screens. Then the finished sauce is bottled by modern methods labeled in 22 languages and dialects, and prepared for shipment to over 180 countries and territories around the world. The following year’s pepper crop is insured by the McIlhennys, who personally select the best plants in the field during harvest. The pepper seeds from those select plants are treated and dried for use the following year, and then they are stored both on the Island and in a local bank vault as a hedge against any disaster that might befall future crops.
RECENT DEVELOPMENTS
Since 1868 McIlhenny have had a tradition of exploration and experimentation, and today McIlhenny Company crafts seven unique and distinct avours of sauce each with its own variety of deliciousness. rom mild to wild there’s something for everyone TABASCO® Sauce is still made on Avery Island, Louisiana, to this day. In fact, about half of the company’s employees actually live on Avery Island, with many of their parents and grandparents having worked and lived there as well. Anthony “Tony” Simmons, the current Chairman of the Board and CEO, is the seventh McIlhenny in a chain of direct descendants who have strived to preserve the legacy and traditions of the company’s creator.
BRAND VALUES
For over 140 years, McIlhenny Company has grown its peppers on Avery Island. In the 1960s, the company looked elsewhere to meet increased need for the peppers. They developed test plots in several Latin American countries and, by the early 1980s, more than 80% of their pepper mash was sourced elsewhere. The vinegar is distilled grain beech wood-generated vinegar. The grain is grown in the Midwestern US and processed into vinegar in Texas and Alabama. Salt is sourced primarily from the salt mine located on Avery Island, Louisiana. Since its early days, McIlhenny Company has manufactured its premier product in a sustainable manner. A single-plant facility located on Avery Island produces and bottles the majority of TABASCO® branded products. This helps them to manage the overall resources used in production and to limit water and energy consumption. Also, the majority of their products have always been bottled in glass. Glass containers are 100% recyclable and are the only food and beverage packaging material that is chemically inert. Whenever possible, packaging materials are sourced regionally to reduce shipping costs and energy consumption. Those materials include plastic and glass containers, which are 100% recyclable. Since the company’s inception it has had a zero-waste approach. Using recycled cologne bottles, stoneware jars and oak barrels, McIlhenny Company, out of necessity, produced TABASCO® in an e tremely efficient and cost-effective manner. Today, most “waste” from the production process is still reused. Pepper skins and seeds are used as compost or for other commercial products. White oak barrels used for aging the pepper mash are reused for up to 50 years. Even then, discarded barrels are broken up to build fences and tables, and to make wood chips for resale as a branded product. Mash solids (pepper skins and seeds) and runoff are used either as compost or for other commercial products. And, by incorporating mash waste bac into the field as compost the company have reduced landfill usage by tons annually and have increased organic materials in the soils. McIlhenny are always looking for new ways to improve their business and operations. They are aware of the impact of growth and development on their “home,” Avery Island, Louisiana, and they understand their responsibility to manage their own environmental footprint.
The company recognises that it has a responsibility to operate in a sustainable manner. This responsibility increases with the company’s growth and the e pansion of the brand’s reach as they serve more and more customers around the world. As McIlhenny reach these consumers, they want them to understand that TABASCO® stands for more than ust hot sauce. They often say It’s more than just hot,” and it really is. When you buy TABASCO® brand products you are getting five generations of commitment to quality standards and excellence in production. At McIlhenny Company they see a future that is bright and full of opportunities. But those opportunities are only possible if they are good stewards of their natural resources, so that they will be here for generations to come. As a company that is over 140 years old, McIlhenny want to build a business that is sustainable for the next 140 years. The seven TABASCO® brand Pepper Sauce avours are alal certified under the supervision of the Islamic Food and Nutrition Council of America (IFANCA). Furthermore, IFANCA has been recognised by Jabatan Kemajuan Islam alaysia A I as a alal certification body in the United States. The following TABASCO® brand Pepper Sauces have been certified Halal: TABASCO® brand Original Red Sauce TABASCO® brand Green Jalapeño Pepper Sauce TABASCO® brand Garlic Pepper Sauce TABASCO® brand Chipotle Pepper Sauce TABASCO® brand Habanero Sauce TABASCO® brand SWEET & Spicy Pepper Sauce TABASCO® brand Buffalo Style Hot Sauce.
Groovy Green - Green jalapeños
make up the mildest sauce. Ideal for any Mexican or Tex-Mex dish. Also perfect for pizza.
Go-For-It Garlic - arlic avour plus cayenne, oak-aged TABASCO® and mellow red jalapeños. Sprinkle it on any Italian dish or stir-fry and see that even though it’s mild it isn’t shy. Smokin Chipotle (chee-POHT-lay) - From slow-smoked red jalapeños, a thick-bodied sauce for the perfect balance of heat and avour. Splash it on to just about everything.
Hair-Raisin’ Habanero - The world’s
hottest pepper blended with mango, papaya, tamarind, banana and ginger. It delivers the ultimate heat, Jamaican style.
ROCK N RED - Aged to perfection in white oa barrels since . It’s an American Icon.
www.tabasco.com
THINGS YOU DIDN’T KNOW ABOUT TABASCO l TABASCO®
brand Original Red Sauce is labeled in 22 languages and dialects and sold in more than 180 countries and territories. l When all four production lines at the Avery Island factory are in operation, over 700,000 bottles of the Original Red Sauce can be made in a single day. l Each 2-ounce bottle of TABASCO® contains at least 720 drops of sauce. l There are only three ingredients in TABASCO® Pepper sauce i.e. three years old matured peppers, salt, vinegar. All natural, no additives no artificial avours.
As was once said about the British Empire, today the sun never sets on theTABASCO® world of avor. TABAS ® brand Original Red Sauce is labeled in 22 languages and dialects and sold in more than countries and territories. This universal appeal to appetites shows how versatile TABASCO® Sauce is in bringing out the avour of food from so many lands. The pepper sauce that Edmund McIlhenny created in 1868 on Avery Island is much the same TABASCO® Sauce that is produced today, on that very same site. The basic recipe the process by which it’s made, and the ingredients remain virtually unchanged and five generations of McIlhennys and employees have dedicated themselves to preserving its legacy. Besides being a savoury ingredient in so many countries’ foods and drinks, TABASCO® Sauce and its red-and-green diamond logo have become part of numerous cultures around the world. People see the sauce stocked on the shelves of grocery stores in Buenos Aires and Mecca, offered as a condiment in a Johannesburg airport, served on tap at a Mexican restaurant in Brisbane and featured in a culinary contest in elbourne. ust as some people aspire to be citizens of the world, TABASCO® has truly become a seasoning of the world.
ACHIEVEMENTS
The British have been enjoying TABASCO® Sauce since it was first e ported there in . In 2009, the sauce achieved the ultimate Royal seal of approval when Her Majesty Queen Elizabeth II, who is said to use TABASCO® Sauce on her lobster cocktail, awarded a Royal Warrant to McIlhenny Company, maker of TABASCO®. On the other side of the globe, Japan is the country with the second-highest TABASCO®
116
Sauce consumption, after the United States. The Japanese splash the sauce on their pizza and their version of spaghetti, which originated from the rations of US military forces occupying Japan after World War II. What the Japanese call “Spaghetti Neapolitan” is inspired by American soldiers eating spaghetti seasoned with ketchup - a dish ripe for improvement with TABASCO® Sauce.
sauce throughout the US and even in England. Over 140 years later, TABASCO® Sauce is made much the same way except now the aging process for the mash is longer – up to three years in white oak barrels – and the vinegar is high-quality distilled vinegar. Labeled in 22 languages and dialects, sold in over 180 countries and territories, added to soldiers’ rations and put on restaurant tables around the globe, it is the most famous, most preferred pepper sauce in the world.
HISTORY
PRODUCT
Edmund McIlhenny was given seeds of Capsicum frutescens peppers that came from e ico or entral America and he first planted them on Avery Island, Louisiana, over 140 years ago. Today, just as then, when the peppers reach the perfect shade of deep red and are at their juiciest, they are carefully picked by hand. (Young peppers are green and then turn yellow, orange and finally deep red as they age. hen in doubt, pickers can gauge the colour by comparing it to a small wooden dowel, “le petit bâton rouge,” painted the preferred hue of TABASCO® red. The diet of the Reconstruction South was bland and monotonous, especially by Louisiana standards. So Edmund McIlhenny decided to create a pepper sauce to give the food some spice and avour - some excitement. Selecting and crushing the reddest peppers from his plants, he mixed them with Avery Island salt and aged this “mash” for 30 days in crockery jars and barrels. McIlhenny then blended the mash with French white wine vinegar and aged the mixture for at least another 30 days. After straining it, he transferred the sauce to small cologne-type bottles with sprin ler fitments which he then corked and sealed in green wax. The sprin ler fitment was important because his pepper sauce was concentrated and best used when sprinkled, not poured.) “That Famous Sauce Mr. McIlhenny Makes” proved so popular with family and friends that McIlhenny, previously a banker, decided to embark on a new business venture by mar eting his pepper sauce. e grew his first commercial pepper crop in 1868. The next year, he sent out 658 bottles of sauce at one dollar apiece wholesale to grocers around the Gulf Coast, particularly in New Orleans. He labeled it “Tabasco,” a word of Mexican Indian origin believed to mean “place where the soil is humid” or “place of the coral or oyster shell.” McIlhenny secured a patent in 1870, and TABASCO® Sauce began its journey to set the culinary world on fire. Sales grew and by the late s he sold his
In 1965, McIlhenny Company ran out of room on the Island and started growing additional peppers in Latin America. (All the seeds are still grown on Avery Island before being sent to Latin America, where they are planted and grow into peppers.) hen those peppers are harvested they’re shipped back to Avery Island for the next step in the process. The fresh peppers are mashed, mixed with a small amount of Avery Island salt extracted from the salt mines that lie beneath the Island, and placed in oak barrels. The wooden barrel tops are covered with more Avery Island salt to form a natural protective barrier, and the pepper mash is allowed to age for up to three years in the McIlhenny warehouse. This process creates the subtle avour notes that are unique to the Original Red Sauce. The mash is inspected by a member of the McIlhenny family. When approved, the fully aged mash is then blended with high-quality distilled vinegar. Numerous stirrings and about four weeks later, the pepper skins, pulp and seeds are strained out using three different-sized screens. Then the finished sauce is bottled by modern methods labeled in 22 languages and dialects, and prepared for shipment to over 180 countries and territories around the world. The following year’s pepper crop is insured by the McIlhennys, who personally select the best plants in the field during harvest. The pepper seeds from those select plants are treated and dried for use the following year, and then they are stored both on the Island and in a local bank vault as a hedge against any disaster that might befall future crops.
RECENT DEVELOPMENTS
Since 1868 McIlhenny have had a tradition of exploration and experimentation, and today McIlhenny Company crafts seven unique and distinct avours of sauce each with its own variety of deliciousness. rom mild to wild there’s something for everyone TABASCO® Sauce is still made on Avery Island, Louisiana, to this day. In fact, about half of the company’s employees actually live on Avery Island, with many of their parents and grandparents having worked and lived there as well. Anthony “Tony” Simmons, the current Chairman of the Board and CEO, is the seventh McIlhenny in a chain of direct descendants who have strived to preserve the legacy and traditions of the company’s creator.
BRAND VALUES
For over 140 years, McIlhenny Company has grown its peppers on Avery Island. In the 1960s, the company looked elsewhere to meet increased need for the peppers. They developed test plots in several Latin American countries and, by the early 1980s, more than 80% of their pepper mash was sourced elsewhere. The vinegar is distilled grain beech wood-generated vinegar. The grain is grown in the Midwestern US and processed into vinegar in Texas and Alabama. Salt is sourced primarily from the salt mine located on Avery Island, Louisiana. Since its early days, McIlhenny Company has manufactured its premier product in a sustainable manner. A single-plant facility located on Avery Island produces and bottles the majority of TABASCO® branded products. This helps them to manage the overall resources used in production and to limit water and energy consumption. Also, the majority of their products have always been bottled in glass. Glass containers are 100% recyclable and are the only food and beverage packaging material that is chemically inert. Whenever possible, packaging materials are sourced regionally to reduce shipping costs and energy consumption. Those materials include plastic and glass containers, which are 100% recyclable. Since the company’s inception it has had a zero-waste approach. Using recycled cologne bottles, stoneware jars and oak barrels, McIlhenny Company, out of necessity, produced TABASCO® in an e tremely efficient and cost-effective manner. Today, most “waste” from the production process is still reused. Pepper skins and seeds are used as compost or for other commercial products. White oak barrels used for aging the pepper mash are reused for up to 50 years. Even then, discarded barrels are broken up to build fences and tables, and to make wood chips for resale as a branded product. Mash solids (pepper skins and seeds) and runoff are used either as compost or for other commercial products. And, by incorporating mash waste bac into the field as compost the company have reduced landfill usage by tons annually and have increased organic materials in the soils. McIlhenny are always looking for new ways to improve their business and operations. They are aware of the impact of growth and development on their “home,” Avery Island, Louisiana, and they understand their responsibility to manage their own environmental footprint.
The company recognises that it has a responsibility to operate in a sustainable manner. This responsibility increases with the company’s growth and the e pansion of the brand’s reach as they serve more and more customers around the world. As McIlhenny reach these consumers, they want them to understand that TABASCO® stands for more than ust hot sauce. They often say It’s more than just hot,” and it really is. When you buy TABASCO® brand products you are getting five generations of commitment to quality standards and excellence in production. At McIlhenny Company they see a future that is bright and full of opportunities. But those opportunities are only possible if they are good stewards of their natural resources, so that they will be here for generations to come. As a company that is over 140 years old, McIlhenny want to build a business that is sustainable for the next 140 years. The seven TABASCO® brand Pepper Sauce avours are alal certified under the supervision of the Islamic Food and Nutrition Council of America (IFANCA). Furthermore, IFANCA has been recognised by Jabatan Kemajuan Islam alaysia A I as a alal certification body in the United States. The following TABASCO® brand Pepper Sauces have been certified Halal: TABASCO® brand Original Red Sauce TABASCO® brand Green Jalapeño Pepper Sauce TABASCO® brand Garlic Pepper Sauce TABASCO® brand Chipotle Pepper Sauce TABASCO® brand Habanero Sauce TABASCO® brand SWEET & Spicy Pepper Sauce TABASCO® brand Buffalo Style Hot Sauce.
Groovy Green - Green jalapeños
make up the mildest sauce. Ideal for any Mexican or Tex-Mex dish. Also perfect for pizza.
Go-For-It Garlic - arlic avour plus cayenne, oak-aged TABASCO® and mellow red jalapeños. Sprinkle it on any Italian dish or stir-fry and see that even though it’s mild it isn’t shy. Smokin Chipotle (chee-POHT-lay) - From slow-smoked red jalapeños, a thick-bodied sauce for the perfect balance of heat and avour. Splash it on to just about everything.
Hair-Raisin’ Habanero - The world’s
hottest pepper blended with mango, papaya, tamarind, banana and ginger. It delivers the ultimate heat, Jamaican style.
ROCK N RED - Aged to perfection in white oa barrels since . It’s an American Icon.
www.tabasco.com
THINGS YOU DIDN’T KNOW ABOUT TABASCO l TABASCO®
brand Original Red Sauce is labeled in 22 languages and dialects and sold in more than 180 countries and territories. l When all four production lines at the Avery Island factory are in operation, over 700,000 bottles of the Original Red Sauce can be made in a single day. l Each 2-ounce bottle of TABASCO® contains at least 720 drops of sauce. l There are only three ingredients in TABASCO® Pepper sauce i.e. three years old matured peppers, salt, vinegar. All natural, no additives no artificial avours.
