Tabasco
The famous Tabasco pepper is the fiery little chili behind one of the world’s most iconic hot sauces. A member of the Cayenne family, Tabasco peppers belong to the species Capsicum frutescens and deliver a Scoville Heat Unit rating of 30,000–50,000—much hotter than a Jalapeño but milder than a Habanero.
Native to southern Mexico, Tabasco peppers are now famously cultivated on Avery Island, Louisiana. They grow upright, pointing toward the sky instead of drooping like many other varieties. When ripe, they transform from pale yellow-green to bright orange and finally a brilliant red.
Tabasco peppers are best known for their starring role in the original Tabasco® Sauce, first bottled by Edmund McIlhenny in the late 1800s. To make the sauce, fresh peppers are mashed with salt, aged in oak barrels for up to three years, then blended with vinegar to create the tangy, spicy condiment that’s beloved worldwide.
These peppers aren’t just tasty—they’re also rich in capsaicin, which can help boost metabolism, improve circulation, and support digestive health. Like other chili peppers, Tabascos are packed with vitamins A and C, providing a burst of antioxidants in every fiery bite.
Unlike thicker-walled peppers such as Sweet Bell Peppers or Anaheim, Tabasco peppers have thin, juicy flesh that makes them perfect for purees and sauces. Whether you’re sprinkling the sauce over eggs or adding fresh pods to salsas, Tabasco peppers are sure to deliver bold heat and zesty flavor.
