A thin piquant sauce prepared by fermentation of powdered dried fruits of chilli pepper, mixed with spirit vinegar and salt. Traditionally used with Mexican and Caribbean foods, first formulated in Louisiana by Edmund McIllhenny, 1868.
tabasco
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 | Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved. Read more |
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Mentioned in
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