Hot Sauce Experts Blind Taste Test Every Hot Sauce (ft Smokin’ Ed Currie)

[Presenter] We've gathered three hot sauce experts

to blind taste test every brand

of hot sauce we could get our hands on

to see which ones meet their standards.

[epic music]

[bottle thuds and scrapes]

Crystal.

It's not very thick. It's bright red.

I can tell you right now it's a hot sauce that's made

with salt mash, which means it has been fermented

with salt in big, huge bins.

I'm guessing it's like a Louisiana style hot sauce.

When I'm tasting a hot sauce, the first thing

that I look at is the balanced heat.

What type of chili it's coming from? Is it fermented?

Is it dried? Is it fresh?

What I'm looking for is the flavor to come with a heat

that follows, something that complements my food,

not overwhelms it.

You're not just tasting the heat,

but you're tasting all these layers of flavors,

savory, sour, even bitter sometimes.

What is the texture?

You want something that's gonna have consistency,

so that it kind of binds with your food

and gives you a layered experience.

The heat profile is very balanced.

It's very light. I would say mild.

Which is good for everyday people.

It's definitely a fermented chili flavor that I'm tasting,

but then the vinegar really hits you.

Flavor profile's very balanced.

The flavors are working together.

There is a little bit of creaminess to it.

It's gonna coat my food

and then be an enhancer, not an overwhelmer.

Clearly a Louisiana style hot sauce.

Salt, cayenne, vinegar. That's a Louisiana hot sauce.

Usually very acid forward and loose.

It's because it's intended to be on something

that is very fatty.

[Group] Crystal's?

[bottle scraping]

Crystal's. Wow.

It's a great everyday hot sauce for normal people.

I'm not a normal person.

[Chitra] A lot of the Louisiana style hot sauces

use cayenne pepper.

Very easy to source. They're everywhere.

They all have the same general heat.

The peppers are fermented.

That's really adding complexity to it.

It is beloved.

This is a fantastic sauce.

[bottle thuds and scrapes]

[Presenter] Cholula Original.

A little bit thicker.

It's definitely nicely emulsified.

Some black specks, which look like black pepper to me.

It's very mild.

What I don't like is the amount of salt in it.

Some cumin, some chili powder.

There's a dance going on in my mouth

after the salt assault,

which means that when it goes on food,

it's gonna taste good.

So it has like this creamy type of texture.

I would say this is a little bit more

of a Mexican style hot sauce.

That means it's been enhanced with something

that gives it more of a smokey aroma.

Something that is a little bit thicker.

Not as much vinegar.

You're usually putting Mexican hot sauce on things

that are not so fatty.

They also have like your fresh tomato

and onion, like a pico de gallo.

So you don't really need that sharp acid to cut it.

[Group] Cholula.

That's right.

Cholula.

The hot sauce that I would grab

for my burrito or nachos.

Mexican style hot sauces usually use a wide

range of peppers.

This hot sauce is using a chili de arbol

and a piquin chili.

The chili de arbol is subtle

and the piquin not so subtle.

So mixing the two gives you a well-balanced heat.

They also use apple cider vinegar.

It enhances everything that you put in there.

They add a little bit of sweetness.

One of my favorite things about Cholula is the bottle top.

No matter where you're sitting, if you see that piece

of wood, you know they got Cholula.

This is my go-to sauce.

[bottle thuds and scrapes]

[Presenter] Tabasco Red Pepper Sauce.

This sauce is much thinner.

Absolutely no sauce sticks to the spoon.

Whenever it's this texture,

I feel like the chilies are fermented.

You smell salt. This is a salt mashed pepper.

I got hit with the vinegar first

and then started to feel the chili.

The heat does linger a little bit.

It's building and my mouth is tingling.

Heat kind of has a level of development.

I feel it on my tongue and I feel it on my lips.

It's like a balloon that keeps on inflating and deflating.

It's kind of bland flavor-wise.

It's not thick at all, very runny.

Feels like it's vinegar and chilies and salt.

What most of America is used to.

Well, I think it's Tabasco.

It's Tabasco.

[bottle scrapes] [Eric chuckling]

It's Tabasco.

It's Louisiana hot sauce.

It's just not very flavored well.

Their sauce is pretty simple.

Distill vinegar, peppers, and salt.

The fermentation of these chili peppers really is adding

to the complexity, even though you're looking at a label

that has only three ingredients.

[Ed] The Tabasco pepper is a type of cayenne pepper.

The oil stays in your mouth longer,

which is why drinking water is not really going to help.

The actual pepper oil is in your mouth.

Tabasco has the iconic dash spout.

It lets one drop at a time come out.

It works with Tabasco because it is so liquidy.

I love fermentation. I definitely give it props for that.

It's solid.

[bottle thuds and scrapes]

[Presenter] Frank's Red Hot.

A little thicker.

It has a little bit of cream to it where it like kind

of sticks to the spoon.

Smells very vinegar forward.

There's some really good pepper solids in here.

First thing you're getting is salt.

I don't get as much heat here.

It's like less than mild.

The least pepper flavor, but the most balanced.

I definitely feel the vinegar here,

but it's not overpowering.

The flavor is definitely more savory and salty.

I love salty things, so I like this.

Texture-wise, fantastic.

Creamy, but not overly creamy.

The type of sauce you mix with butter

and you make a wing sauce out of.

This is Frank's Hot Sauce.

I feel like it's Frank's.

Tastes just like Frank's house.

[bottle scrapes]

The iconic bottle of Frank's.

Every place you go to have chicken wings,

they're using Frank's in the back

as the base of their sauce.

Because of its savoriness,

the saltiness definitely goes well with anything

that's fatty, like meats.

You don't really need to add any extra seasoning

or salt into the sauce that you're coating the chicken with

because this is ready to go.

I am a fan of Frank's for hot wings.

Good job, Frank.

[bottle thuds and scrapes]

[Presenter] Tabasco Scorpion sauce.

This sauce looks very red.

Ketchup red. Very thin.

A little bit of cream to it.

Blended perfectly.

This is definitely the hottest one so far.

This hot sauce is taking me somewhere else.

From the back of my throat on the top

and it's moving forward.

There's probably a super hot in there.

Maybe a ghost or a scorpion.

Has really no flavor.

So it's just salt and pepper.

But if you're looking for something just to make it spicy,

this is the hot sauce.

The texture is beautiful.

It's like a Frank's texture,

only a little bit like it's already got butter in it,

you know, so it's a little bit creamier and thicker.

Someone that loves heat would love this sauce.

[bottle scrapes]

[Chitra exclaims]

It's the scorpion version of Tabasco.

Scorpion pepper. That stuff is off the charts.

Very high Scoville rating.

They are not very sweet at all.

They are very bitter pepper.

There's guava, pineapple.

They're trying to counteract some of

that heat with some flavor.

I don't think they did a very good job

because I'm not really getting much of that.

Your brain is basically telling your

body like you're on fire.

That's why I'm like sweating a little bit.

In a lot of hot countries, you eat spicy food

because your tongue is tasting this hot pepper

and telling your body that you're on fire.

And so you start to sweat and cool yourself down.

I have respect for this hot sauce.

[bottle thuds and scrapes]

[Presenter] Secret Aardvark Habanero.

Definitely a thicker sauce.

That is chunky.

That's more what I'm looking for in a hot sauce.

The texture is going to make the sauce an accent

to the food instead of disappearing into the food.

It is an instance kick.

The heat is very balanced in this hot sauce.

I'm finally tasting the pepper over the salt.

I'm getting more of a backburn, which lets me know that this

has something that is more tropical to it.

My guess is that it's Habanero.

[Ed] Habanero peppers are what most people consider

to be a hot pepper.

Kind of like a fruity chili

that has some floral notes to it.

The color actually is what gives you

the different flavors.

This is a well-balanced sauce.

Very pepper, like black pepper forward,

which you can see specks of black pepper everywhere.

The texture is chunky.

I'm chewing on something. Is it Secret Aardvark sauce?

[bottle scrapes]

Secret Aardvark Habanero Hot Sauce.

It's a habanero sauce.

Tomatoes are the number one ingredient.

The sugar is probably coming from the tomato.

And it says tomato juice as well.

Carrots aren't used for the flavor in hot sauce.

They're used as a thickener.

This is a solid hot sauce.

This is a beautiful sauce.

I like it. I think it's more of a salsa.

[bottle thuds and scrapes]

[Presenter] Hot Ones: The Classic.

This one's much darker.

Like a brownish red? Possibly this could be a dried chili.

Very unique hot sauce.

It's not very hot to me.

But there is like a spice.

It's very flavorful, like a smoky chipotle pepper.

I am tasting more vinegar than I am tasting chili.

It's not as chunky as the other one,

but it has a lot of pulp.

It's a flavoring hot sauce.

You're getting a nice smokiness to it.

[bottle scrapes]

Hot Ones Classic Hot Sauce.

No, I might have been the guy who made it.

So what I'm gonna do is step back from judging this one.

I would strain it personally for me so it's not so pulpy,

but I'm a Louisiana hot sauce guy.

Chile de Arbol is not the spiciest chili.

I like a hot sauce that really just has a lot of flavor

with a little bit of heat.

And that's what I think that they created for this.

It was like a sweeter flavor.

So that would explain the apple cider vinegar.

It's very good hot sauce.

[bottle thuds and scrapes]

[Presenter] Melinda's Red Savina Pepper Sauce.

This one is thicker.

And there's big chunks of pepper.

I can see some of the seeds, I think, from the chili

or it could be tomato; we never know.

You can smell the heat.

It's definitely gonna be hot.

This is definitely bringing some more heat

to the table, which I like.

The heat is well balanced.

But there's also some complexity going on here.

I'm getting some garlic, some onion.

It has like a fresh chili vibe to it.

Got a good amount of acid.

The flavors are working well together here.

There's different spices in it.

Texture is beautiful.

Thick. Little chunky.

You're getting whole peppers.

The appearance is beautiful.

It's a good hot sauce.

[bottle scrapes]

Melinda's Red Savina.

So I've heard of the red savina pepper.

It's related to habanero, but it's like a lot hotter.

This is definitely a hotter chili.

It's 675,000 Scoville units.

The red savina pepper is so sweet.

This one is actually more kind of on the savory tip

because it's mixed with carrots

and onion, lime juice, garlic.

I think you're really tasting all of those things,

which makes this not just hot,

but very flavorful.

It's very good.

[bottle thuds and scrapes]

Tabasco, Green Jalapeno Sauce.

The first one that is using a green chili.

It has like a very fresh smell to it.

Very viscous texture.

Very smooth. Very vinegar forward.

Not very spicy.

Green chilies normally aren't spicy.

They're really for like flavoring.

I'm tasting more vinegar than I'm tasting heat here.

Maybe an accent of a chili.

So it has a pretty good flavor profile.

The green peppers offset the saltiness from the salt mash.

It's very good. It's the Green Tabasco.

[bottle scrapes]

And there we go.

Okay, it's the Tabasco Jalapeno.

The first ingredient is distilled vinegar.

It just says that this is a very, very like sour,

tangy sauce.

And then they go into the jalapeno pepper.

Jalapeno peppers are kind

of just like your workhorse pepper.

On the Scoville scale, they're pretty low.

When you pick them green,

they still retain a lot of the sweetness.

They're kind of like vegetal almost.

It's kind of like getting into the bell pepper territory.

It's about flavor with the jalapenos.

It's not about heat.

I think this green Pepper Jalapeno Tabasco

is by far superior than the regular Tabasco.

[bottle thuds and scrapes]

[Presenter] Truff.

A much thicker sauce.

I really like the deep, reddy, orange color.

It's almost like a butter smell,

maybe a butter wine mixture.

I want to say truffle.

There's heat to it,

but it's not the dominant element in this hot sauce.

The flavor is really good. It is a delicious sauce.

Almost like a fruity puree.

Very luxurious.

There is a newish hot sauce out there

that is truffle hot sauce.

[bottle scrapes]

It's Truff sauce.

Yes. This is the hot sauce I was thinking of.

Black truffle and black truffle essence.

Oh, wow.

And the consistency is just luxury in a bottle.

If I'm gonna have black truffles,

I wanna have them at a very fine restaurant

and I want to eat the straight truffle.

This one is not for me.

[bottle thuds and scrapes]

[Presenter] Burman's.

Looks like we're getting back to

classic Louisiana hot sauce.

It's definitely salt mash based again.

Very, very mild heat.

I'm just getting salt, vinegar and a little bit of chili.

Bland. Very unbalanced.

It's very heavy on the vinegar. It's very salty.

It's got the same texture as the Frank's, that same thick,

creamy texture.

It kind of like is in the Frank's Red Hot,

but it's not as good.

[bottle scrapes]

Burman's Red Hot.

The Aldi brands.

[Chitra] It looks like the Frank's Red Hot bottle.

Which leads me to believe this is a white label.

Frank's is probably making this

and putting the Aldi label on it.

If we're trying to make a Frank's hot sauce,

I think that they're lacking that salts.

Not as good and it's not as hot.

So it also has xantham gum, usually a stabilizer.

It sometimes is used as a thickener.

These types of things are how you make a product cheaper

and it suffers in flavor.

[bottle thuds and scrapes]

[Presenter] Louisiana.

It's a little darker.

Heavy on the vinegar. You can smell the peppers.

The first thing I'm tasting is salts.

I love salt, but this is really salty for me.

But maybe on food, you know,

it would be a different story

instead of just eating it like this.

The spice level is very, very low again.

It's missing the mark on heat.

It's missing the mark on flavor. It's just a tangled mess.

It's also more liquid and viscosity.

You can tell they've pureed it and then strained it.

It's Louisiana pepper sauce

that someone has tried to bump up.

Louisiana Hot Sauce.

[bottle scrapes]

There we go. Louisiana Hot Sauce.

This is another one of the old time ones.

Much more readily available in the north.

So this is what I kind of grew up having.

Aged peppers, distilled vinegar, salt.

It definitely is salty.

Vinegar is really the vehicle that carries the heat

and the pepper flavor.

It adds brightness to the hot sauce.

It's basically preserving the hot sauce as well.

Allows pepper sauce to last pretty much forever.

Definitely can have too much vinegar.

You don't have to use that much

to achieve the goal that you want to achieve.

Maybe just don't eat it plain.

[bottle thuds and scrapes]

[Presenter] Tapatio.

A lot more seasonings, it looks like.

The color is beautiful. I hope it's pepper and not tomato.

Looking like it's made with dried chilies.

What makes me so happy is all the salads

that are sticking to the side.

The heat is moderate.

Balanced well.

It's not like really hot.

It's exciting so that I'd be able to taste my food,

but I would always feel the heat.

It works well with the vinegar

and with the salt and the spices.

I like this type of flavor.

Smoky and sweet.

The texture, it's very grainy.

Can't remember the name. It starts with like a T.

The Tapatios or the Valencias.

That's Tapatio. Is that my little buddy?

[bottle scrapes] [Eric chuckles]

Tapatio.

It's Mexican style.

I think mainly just because of the flavor profile,

the spices that are used.

I love when a hot sauce says spices on it

because they don't want you to know

what their secret blend is.

This is California.

When you go there, everybody has Tapatio.

Because I lived on the West Coast, ate it a ton

with Mexican food on tacos and burritos.

This is just a delicious sauce.

[bottle thuds and scrapes]

[Presenter] Valentina.

This sauce has a beautiful color.

[Chitra] Orangey, rusty, red.

This is the thickest of the sauces we've had.

Is emulsified in some way.

Almost abnormally creamy. It smells just like a taco.

That tells me it's a Mexican style sauce and I want tacos.

Lowest heat level of all of it that we've had so far.

Definitely one of those hot sauces

that is more about flavor than it is about the heat.

The flavor is really well balanced.

And the heat is really well balanced.

It's not in any one focal point in my mouth.

There is definitely a vinegar kick to it

and it's a smooth texture.

[Eric] It's very luxurious.

The creamy almost seems unnatural.

Which I'm guessing there's xantham gum in here.

Visually? Awesome. Flavor? Awesome.

I prefer it a lot hotter,

but it's still awesome.

It's a glow.

I think it's Valentina.

[bottle scrapes]

Valentina.

I spent some time in Mexico

and this was the hot sauce out of the trucks.

I love that it's thicker. It's good for drizzling.

No xantham at all.

They found a way to make it creamy without using xantham

gum, which I always think is a good thing.

I think they're using enough spice

or they're cooking it longer to draw out some of the liquid.

Valentina sauce uses puya chilies,

which are not crazy spicy, but they're very flavorful.

They have notes of like cherry or berry

and are a little bit earthy because they're dried too.

Valentina is an amazing sauce for Mexican food, nachos,

burritos, and tacos.

[bottle thuds and scrapes]

[Presenter] Cholula Chipotle.

Very brown.

[Chitra] It almost looks like chocolate.

Oh, yes. This one is very smoky.

Smells like chipotle.

Heat is very balanced.

It's not crazy spicy,

but there's a nice smokey flavor to it.

This is a really rich, delicious chipotle, if you like

that rich smokey flavor.

There's vinegar to it, but it's like a soft landing.

That acid is right at the end,

so that's layered very well.

Was this like a Cholula Chipotle?

[bottle scrapes]

Oh. It's the Cholula Chipotle.

The chipotle is so definable because of the smokiness.

People think it's a type of pepper. It is not.

It is a pepper that has been smoked and dried.

That adds this nice kind of earthy, smokey flavor to it

and almost reminiscent of barbecue sauces

and things like that as well.

It plays well with the chili and the spices and the vinegar.

The second item on this is sugar.

Usually you would add sugar

or salt to help keep it balanced.

There is actually like smoke.

So it's like a natural flavor.

I would call this more like a specialty hot sauce.

I really wish that the good people at Cholula

would reach out to me for some reaper powder,

so we could give these new flavors

just a little bit of a kick.

[bottle thuds and scrapes]

[Presenter] Huy Fong Foods Sriracha.

It's pretty uniform.

Baby food texture.

Visually, this is what I want a sauce to be,

where it'll stand on its own

and it won't disappear in the food.

Very mild.

The heat is balanced.

It definitely tastes like vegetables.

And a little bit of sweetness.

The flavor is really good.

It's like a fruit puree that's got tomato

or something in it and pepper.

I don't feel like the vinegar or the heat is overpowering.

That texture, it's very tomato pasty.

Or maybe there are like vegetables in it because-

There's something blended in there

that's not blended all the way through.

So it gives it a little body and thickness.

It tastes like a different category.

[bottle scrapes]

Sriracha.

It doesn't taste like Sriracha at all.

And I've actually been to the factory.

This is really just peppers, grounds and bottles.

Sriracha is a condiment from the highlands in Thailand,

Laos, Cambodia.

It's not a name of a sauce. It's a name of a condiment.

And every village has a different version of it.

The owner of Huy Fong Foods lives in California

and was using peppers or jalapenos

that were grown in California.

There's no tomato and sriracha,

but there's sun ripened chilies.

And that's where you're getting that kind

of like tomato texture.

It's definitely different from other hot sauces

of this sweet kind of flavor to it.

And then the garlic. It's not as vinegar focused.

Their bottle is iconic.

It's the only bottle that has this type of squeeze nozzle.

[bottle thuds and scrapes]

[Presenter] Taco Bell.

Little bit lighter in color.

You can see all those spices in there.

I see like whole onions.

Heat-wise, one out of 10.

I don't taste a lot of vinegar either.

The spice level and the flavor

is basically at the same level.

This is an awesome taco sauce.

The texture is fine.

There's these weird chunks of something.

Borders on a little gelatinous.

I think it's gonna be Taco Bell.

[bottle scrapes]

Taco Bell.

I think they just need to call it enchilada sauce.

Natural flavor, whenever I see natural flavor,

I'm like, What is that?

There's nothing natural about this sauce other than maybe

there's a pepper in it.

And the tomato paste.

They've thickened it up with tomato puree, xantham gum.

There's yeast extract in there. There's datum.

I probably wouldn't go out and buy this Taco Bell sauce.

[bottle thuds and scrapes]

[Presenter] Texas Pete.

This one almost looks fake.

So it's too perfect of a color.

It has a pretty thin viscosity.

You can see little pepper flakes in it.

It has a little bit of heat.

Has savory notes.

Balanced with heat and flavor,

but the acid is pretty forward.

It's heavy again on the vinegar.

The pepper flavor is there.

Classic hot sauce, Louisiana hot sauce.

It could be fermented. Like there's some funk to it.

The texture is pleasant.

Pretty thin.

I wouldn't say that I like it.

It's actually pretty good.

Texas Pete.

[bottle scrapes]

Texas Pete.

Another probably popular hot sauce

where someone's gonna come after me.

Someone sued them for false advertising

because they're from North Carolina, not Texas.

It's the middle of the road hot sauce.

Classic flavor profile.

Vinegar is the first ingredient. This makes sense.

It's definitely a pretty sour sauce.

There's a lot of other stuff in here.

I would not really call it the best hot sauce.

[bottle thuds and scrapes]

[Presenter] Yellowbird Habanero.

It's got a vibrant hue.

[Chitra] Bright orange.

A butternut squash color to me.

It would be like a habanero or a scotch bonnet.

It is a little thicker,

but the texture, it's very pureed.

Pleasant heat.

This is like a fresh chili heat.

The glow is beautiful. The flavor is beautiful.

There's a lot of good balance going on with this sauce.

You taste the vinegar. You taste the chili.

And then you taste these other interesting elements

that are all working very well together.

It tastes like there's peppers

and then a little bit of salt added to enhance the flavor,

which is the way salt should be used.

There's like a fruitiness to it, fresh floral flavor.

The texture of the sauce has body to it.

There is a sweetness as well.

So I'm thinking that the body is coming from

some type of fruit.

It tastes like someone put some effort into making sure it

tasted like this instead of just mixing up a big batch.

I would guess like our yellow habanero pepper.

Is this YellowBird?

[bottle scrapes]

Yellowbird Habanero Hot Sauce.

Simplicity is the key.

They make very clean, beautiful products.

Everything that is in here is something

that you can find in your pantry.

You're not having all of those xantham gum

or all those other processed chemicals in it.

The thickness is coming from the vegetables.

I am a fan of this sauce.

I've really kind of balanced a lot

of interesting different flavors to come out

with an interesting sauce.

[bottle thuds and scrapes]

[Presenter] Trader Joe's Habanero.

A dulled orange color, I'd say.

Big, huge pieces of pepper in it.

There's definitely a good amount of seeds.

This is a habanero sauce.

Definitely smells on the nose like it is spicy.

It's got some good heat.

This is a little hotter than the Yellowbird.

I'm thinking this is habanero.

The heat is well-rounded.

It is a balanced sauce. Fruity from the pepper.

There's vinegar, but it's not like overpowering.

The flavor that stands out the most is black pepper.

It's a little thick.

My guess is that there's something else blended in

with the chilies that's giving it that body.

For people that are heat seekers,

this one would do the trick.

It's a white label that's probably Earth Fair

or Trader Joe's.

Trader Joe's or something like that.

[bottle scrapes]

Oh, look, Trader Joe's Habanero Sauce.

It's hot. It still lingers.

It's a delicious sauce.

It's just that the heat

and the salt were going back and forth.

This one is relying on xantham gum

to get to a texture that's kind of like thicker.

Not my favorite hot sauce,

but I see what they're trying to do.

Overall, like I said, a good sauce.

[Presenter] Now let's see which hot sauces

our experts liked the most and the least.

Out of all the hot sauces that I had today,

I enjoyed Crystal hot sauce.

It's a perfect, well-balanced sauce.

It has the amount of heat you want.

It has the amount of acidity and it has flavor.

The Secret Aardvark Habanero was amazing.

It was really unique

because it was blending habaneros

with roasted tomatoes

and fresh tomatoes as well as carrot and onion.

It was a big party going on,

and I thought that would go well on anything.

I really like the Yellowbird Habanero Hot Sauce.

The heat was negligible as far as I'm concerned.

But for the general public,

it's gonna be an exciting sauce.

The habanero pepper that was already fruity,

the addition of tangerine juice

and lime juice kind of like accentuated that in addition

to carrots and onions

and spices that really rounded out the flavor.

The Burman's Hot Sauce from Aldi's

is probably one of the ones that I disliked the most.

It had very little flavor profile.

It felt like a ripoff of Frank's Red Hot,

but it wasn't as balanced.

Definitely more on the salty vinegar side of things.

One of the biggest surprises I didn't

recognize sriracha sauce.

Kind of gave me a little bit of a curve ball.

I've been to the factory. I've had it thousands of times.

But when I was tasting it here,

it tasted like a tomato sauce

and there was absolutely no tomato in it.

Like giving me like ketchupy sauce vibes.

It didn't really have any heat

and it didn't really have any flavor.

Hot sauce for me is about just keeping it simple.

Finding the perfect balance of heat, flavor,

acidity, salts.

These are the very basic, very regular sauces

that you can find in just about any grocery store.

There's a whole world of hot sauces out there

and other hot condiments that we have not even touched.

There's just so many different flavors

that are being infused

and there's so many different chili peppers that are coming

to the limelight too.

This world is as large as you want to make it,

and we want you to have a culinary experience

that is unforgettable.

[pleasant outro music]