I travel, a lot including overseas, and often end up in so-so eateries with rather bland food. Which is why I carry a small TSA airline-acceptable bottle of my favorite spicy sauce to add – just in case.
Beautiful Red, Yellow, and Orange peppers
So while on a recent trip to south Louisiana Cajun country, visiting subtropical banana- and satsuma-filled gardens scattered along bayous and nestled amidst vast expanses of sugar cane, I made a side trip from quaint New Iberia to Avery Island. It’s a huge ancient salt dome rising from the swamps, and home of Jungle Gardens botanical wonderland and the world-famous McIlhenny’s Tabasco® pepper plantation.
What started in 1868 as a small plot of peppers turned into fiery sauce bottled as gifts in used perfume bottles, is now a 5th-generation family business with products available in nearly 200 countries and territories, aboard space ships, and included in military ready-to-eat meals. For spicy solace during simple meals I often turn to the little bottle I’ve carried in my shoulder bag across five continents.
In fact, Tabasco has been honored with a crest from the Queen of England – Britain’s only official hot sauce!
Though I’m a lover of spicy vindaloo from the Indian subcontinent, and hot Thai dishes, the faux heat doesn’t bother me, at least not for long; I’ve eaten entire Habaneros, and grown the off-the-Scoville charts Scorpion and Naga Jolokia peppers. Still, my taste tends towards milder hot peppers with distinct flavors.
Oh, and after the initial heat fades I enjoy basking in the warm endorphin afterglow – old guy’s gotta get his kicks naturally and legally, right? Continue reading “Tabasco – Top Sauce for Travelers”