|
Vegetable-based
Melinda's™ Pepper Sauce:
New Orleans . . . There's hot
sauce and then there's Melinda's. The average hot sauce is a watery
combination of four ingredients: red peppers, salt, vinegar, and
sodium benzoate as a preservative. Melinda's is quite different.
Melinda's blends fresh carrots, onions, garlic, and a hint of
lime juice with Mother Nature's hottest pepper - the Habanero.
The result is an all natural sauce that
harmonizes heat and flavor without the overpowering pungency found
in traditional vinegar-based pepper sauces. Melinda's is vegetable-based,
not vinegar. The vinegar and salt in Melinda's are minimal, used
only to naturally preserve the condiment - avoiding the use of
sodium benzoate. Melinda's has a thick texture of ingredients
that you can see and taste, allowing you to spice your food without
drowning out the original flavor.
The Habanero (Capsicum Chinense) is the hottest
chile pepper in the world, measuring between 200,000 to 300,000
Scoville Units (the hottest jalapeño measures only 5000
S.U.). Pepper connoisseurs the world over consider it to be the
most flavorful and aromatic variety known to man.
Percentages of habanero pepper are added
to the vegetable base to make Melinda's available in three distinct
heat varieties: Hot, Extra Hot, XXXtra Hot and new for 1994, Melinda's
XXXXtra Hot Reserve (produced in limited quantities). This provides
a heat level for sparing users, moderates, and chile pepper fanatics.
Melinda's is available in grocery and gourmet
stores nationwide. Locally, it is the best selling pepper sauce
in the French Market and other gourmet stores that cater to tourism
in New Orleans. Melinda's is the number one selling Habanero Pepper
Sauce in the country and overall it is the fourth best selling
pepper sauce according to 1994 A.C. Nielsen Scantrack reports.
• One chile pepper has more
vitamin C than an orange or a grapefruit
• Chile peppers are natural stimulants
because they release endorphins in your bloodstream, similar to
a runner's high.
• According to a December 1988 report
from The Journal of the American Medical Association, Capsaicin,
the active heat ingredient in chile peppers, does not cause any
damage to the stomach lining. Vinegar is the source of stomach
irritation, an ingredient used as a base in most hot sauces, except
Melinda's.
• Melinda's is a carrot-based sauce
making it a source of beta-carotene, an ingredient found to lower
cholesterol and improve vision.
• Melinda's is low in sodium and
is an excellent substitute for black pepper and salt.
|
