SPICY SAUCES

We know several products of spicy sauces, such as :
1. WORCESTERSHIRE SAUCE
2. MAGGI LIQUID SPICE
3. HP SAUCE
4. KETCHUP
5. SALSA

In general, all the sauces above have similarities in :
- Aroma : all these sauces are spicy or extremely hot
- Buying/storing : All these sauces have a best-befor date. Make note of it and always keep them in the refridgerator.
- Tips for cooking: If you want to enhance dishes with these spicy sauces, add the sauces only after cooking or season with all these sauces individually at the table. All these sauces contain salt. Therefore, more salt is probably unnecessary.

WORCESTERSHIRE SAUCE

History : in 1835, Lord Sandys placed an order to druggists, John Lea and William Perrins, to develop a sauce similar to the sauces which he enjoyed during his stay in India. When the druggists finished their sauces, they were not satisfied with the result, but forgot to get rid of the product. The discarded sauce lay in a barrel in a cellar for about 2 years until, by chance, they found it. Before they poured out the nostrum, they tasted the dark brown liquid and discovered, to their surprise, that it tasted slightly like spiced wine. Worcestershire sauce became a real hit shortly after.
Manufacturing method: Today Worcestershire sauce is not only manufactured by Lea & Perrins. The ingredients and the manufacturing method are similar, but not identical, in all Worcestershire sauces. The dark English spice is prepared mainly from tamarind, chili, anchovies, malt vinegar, molasses, onion, garlic, sugar and number of spices. Every producer keeps his formula secret. In order to produce a good flavor, the ingredients must be stored in wooden barrels for 3 years. During this period, the products matures and develops a spicy and sweetish aroma similar to sherry.
Use : Worcestershire sauce is used to improve the taste of classic cuisine, particularly light sauces, ragouts, fish and egg dishes. A dash of Worcestershire sauce gives a Bloody Mary cocktail its proper taste. It is suitable for marinating grilled meat.


MAGGI LIQUID SPICE

History : In 1887, Julyus Maggie, a Swiss from Kempttal, developed Maggi spice. A German branch was established in “Gutterli-Husli” in Singen in very same year. Originally, Julyus Maggi did not intend to produce a spicy sauce, but he spotted a magnificent business opportunity. Therefore, he started experimenting with legumes in 1882. In 1884, he introduced the first legume flour into the market and, 3 years later, a spice named after him. Although originally a product for poor people, you can find it in almost every German household, from multi-millionaires to the poor.
Manufacturing method: The Maggi liquid spice consists of vegetables proteins, water, salt, aroma, glutamate and yeast extract. The vegetable protein decomposes during a fermentation process comparable with beer brewing, but no alcohol is produced. The spice matures for about 3-4 months in tanks, during which time it develops its characteristic aroma.
Use: Maggi is a universal spice and goes well with all piquant dishes. It is great for livening up any insipid, lifeless dish.

HP SAUCE:

History: in 1899, a brown sauce called HP sauce was developed. The abbreviation “H.P” stands for “House of Parliament”. The gastons developed the formula. Mr. Garton first sold homemade sauce in his vegetable store in Nottingham before selling his formula to the producer of HP sauce.
Manufacturing Method: HP sauce consists of a mix of malt vinegar, molasses, spirit vinegar, sugar, dates, tamarind, soy sauce, spices and salt. All the ingredients are mixed together and their combination result in the classic aroma of HP sauce. It contains no additives and is a purely vegetarian product.
Use: HP sauces are classic grill sauces used as table spices in every good steakhouse and they complement meat and fish dishes as well as substantial stews.

KETCHUP

History: Ketchup, the red, thick, piquant and spicy sauce, is definitely the first sauce that children in the West encounter. It is not absolutely clear who discovered ketchup British sailor brought ‘ketsiap’ or ‘kechap’ from faraway Malaysia. The original sauce was a typical Asian fish sauce prepared from fermented fish, shells and spices. Richard Brigg, an English cook, is said to be the first person to come up with the idea to substitute the fish with tomatoes in 1792. Since then there has been tomato ketchup and, naturally, every company keeps its formula secret.
Manufacturing Method: The basis of ketchup is tomato mixed with vinegar, sugar and spices like paprika, pepper, cloves, cinnamon, ginger, onion and nutmeg. Even though each company has its own formula, tomato ketchup must contain at least 7 percent tomatoes. Besides classic tomato ketchup, there are a number of variants. The most popular one is light brownish-yellow curry ketchup, but onion ketchup and Schaschlik ketchup can be found as well.
Use: Ketchup was actually developed as a grill sauce as well. However, it is used as a universal spice with pasta, eggs, potatoes and all savory dishes.

SALSA

History: We do not know for certain whether salsa was invented in Spain, South America or Mexico. However, one thing is sure; Spanish conquerors enjoy the spicy sauces of the Indians and a sauce survived that is used mainly in Latin America cuisines even today.
Manufacturing Method: Salsa is prepared from a mix tomatoes, tomatillos, chili, onion, garlic, and spices. In any case, the original salsa included oregano, vinegar and oil as well. There are various degrees of piquancy ranging from ‘hot’ or ‘medium’ to ‘mild. The piquancy depends on the chili content.
Use: Salsa is the most piquant spicy sauce and is served with meat and fish dishes in Latin American cuisines.