Deep in the bayou on the edge of the swamp, gators sun, crawfish boil and toffee simmers. It was there that Cajun hot sauce was born of cayenne and tabasco peppers, where the term ‘coonas’ meant French heritage and hot food. That heritage has transcended the past that pushes through the portals of time to heat, to flavour and to Mardi Gras.
Pain is Good Batch #218 Louisiana Style Hot Sauce honours that great tradition by bringing you a superb Louisiana-style hot sauce like no other. If you’re looking for a taste of the Deep South, look no further.
2003 Scovie Awards, won 1st Place in Louisiana-Style Hot Sauce Category
2003 Fiery Food Challenge, won 2nd place
2002 International Fiery Foods Show held in Albuquerque, NM, won 1st Place in Louisiana-Style Category
2001 New York Fancy Foods Show Product Award Finalists – won 2nd Place for Outstanding Product Line
2001 New York Fancy Foods Show Product Award Finalists – won 2nd Place for Outstanding Beverage
2001 FDM, won 2nd Place Hot Sauce, Medium Category
2001 FDM, won 2nd Place Hot Sauce, Individual Packaging Category
Featured on Hot Ones Seasons 1 and 2.
Ingredients: Malt Vinegar, Habanero and Cayenne Peppers, Water, Tomato Paste, Corn Syrup, Fructose, Distilled Vinegar, Worcestershire Sauce, Spices, Garlic, Lime Concentrate, Brown Sugar, Seasoned Salt, Onion Powder, Liquid Smoke, and Salt.