Where To Buy Marie Sharp’s Hot Sauce?

The Marie Sharp’s Factory is situated at #1 Melinda Road on the Melinda Estate in Stann Creek Valley, 8 kilometers northwest of Dangriga Town.

Has Marie Sharp’s been fermented?

Our raw materials are superior. Simply put, we produce items the old-fashioned way by using fresh produce, including whole fruits and vegetables.

Products from Marie Sharp are entirely CLEAN.

The same Mennonite families that have hand-harvested our exclusive heirloom varietals for decades also sustainably raise our pesticide-free, non-GMO vegetables.

1. Our peppers are not fermented. They are chopped on the same day they are picked, preserving all of their juicy sweetness. The majority of sauces involve fermented mash that has been kept for a long time.

2. Frequently used Mexican sauces with water mentioned first are a sign that the manufacturer scrimped and utilized powdered components (i.e. Cholula, Tapatio, El Yucateco, etc). Rehydrating (or reconstituting) processed powdered substances, which are lifeless and dead, requires water.

3. Unlike normal hot sauces, which may contain more than 40% white distilled vinegar, none of our sauces are vinegar-based. The foundation of Marie Sharp’s pepper sauces is entire fruits and vegetables, which enhance dishes rather than overwhelm them with the pungency of acidic vinegar.

No. Although Belize makes it challenging to achieve organic certification, our business is as organic as it is possible to be.

Produce in the United States must be treated with only the fungicides, pesticides, or herbicides that the USDA deems safe and not with radiation, synthetic fertilizers, sewage sludge, or genetically modified organisms. (Yes, pesticides are frequently used on organic foods.)

We far surpass this norm. Totally free of pesticides. We employ heirloom indigenous NON-GMO varietals. Hands are used to gather our crops. Within hours of being picked, fresh fruit and vegetables are transformed into products.

All produce-carrying trucks entering our plant undergo routine contamination checks.

No. But they’ll be tasty for longer. Microbes flourish and proliferate most rapidly at room temperature; chilling limits their growth. All sauce producers are now being urged by the FDA to put “Refrigerate after opening” to labels.

After seeing films on smokers in Alaska, Gerry and Marie came up with our own technique for smoking peppers.

We have a unique and top-secret mixture of four different fruit woods: craboo, grapefruit, guava, and orange.

In the first place, we only use fresh ingredients. In terms of food production in the West, this is practically unheard of. No gums, thickeners, stabilizers, preservatives, colors, fillers, or anything else that you can’t pronounce.

For more than 20 years, the same Mennonite families have grown the same varieties of our local carrots and onions. On these farms, there are no pesticides, fungicides, roundup, or GMO seeds. You won’t see any mechanical tools either.

We are able to pinpoint exactly where piece of land our components came from, unlike the majority of producers of typical table sauces. We have no interest in finding salt, garlic powder, or dehydrated pepper in its cheapest form.

There is no time limit on us. It takes 36 months from the day of manufacturing to reach the “Best By” date. The product has a very long shelf life and can be used safely for many years after this date.

However, the salt content of certain of our spicier sauces can be higher. “Nature’s preservative” is salt. If you look at the labels of our rivals’ products, you’ll see that hazardous additives like Sodium Benzoates/Sorbates, Nitrites, and Sulfites are used in place of salt.

We need to figure out a solution to extend the shelf life of our products without sacrificing taste or health since we won’t accept these synthetic preservatives. We achieve this by preserving and stabilizing our delicious sauces for a long shelf life by only utilizing hand-raked, fluffy, snow-white Mayan sea salt and fruit vinegars.

Every batch of jams and jellies you make from scratch will be unique. In contrast to a fast food restaurant or other large-scale jelly manufacturer, you won’t have a perfectly consistent consistency. It is the sugars in the jam that have climbed to the top and hardened as a result of being in a cool environment if the layer on top is crystallized. If there is a frothy layer, the bubbles that formed during cooking and rose after the canning process are to blame. Although the flavor won’t alter as a result of these circumstances, the texture might. By stirring out the bubbles or reheating your jams and jellies, you can resolve this.

Your bottle of Pure Love Pineapple Habanero Sauce may have a different color depending on when your batch of sauce was produced. This is because Marie Sharp’s heritage habaneros produce a seasonal crop output. Pure Love Pineapple can be made using yellow, orange, or red habaneros. This aberration perfectly encapsulates Mrs. Marie’s sauce-making process as it is still practiced today. She adds no artificial fillers, colors, or other foolishness to make the product appear equal from batch to batch, using only freshly available ingredients for the best flavor, as if they were coming from her tiny kitchen.

Habanero hot sauce made by Marie Sharp, how hot is it?

The prices listed here are the group discounts that are available for each product when you buy a specified quantity.

  • Buy 6 – 11
  • Buy 12 – 23
  • buy a 24 or higher

The noble Belizean Red Habanero peppers she grew in her garden inspired Marie Sharp to start developing dishes. These dishes were an immediate hit with her family and friends. One of the genuine innovators in the pepper sauce business is Marie. Try out this fantastic new Marie Sharp’s Habanero pepper sauce. The Scoville Rating for this sauce is 350,000. flavor that is hot. This is the reason Marie Sharp’s sauces are well-known all over the world. This sauce is excellent for cooking and was specially formulated for ardent heat seekers. The delicious, nuanced flavors are created by Marie using only fresh ingredients. Dedicated fans of hot sauce contend that the finest mixture is one that will burn a hole through the tablecloth. But Marie Sharp, who began at the cool end of the temperature scale, went on to become Belize’s hottest mother. In the Maya Mountains close to Dangriga, on her family’s property, she started experimenting with the Red Habanero peppers. Almost every table in Belize now has Marie Sharp’s sauces on it! Add to boiling water for shellfish, rice, or pasta to flavor soups, sauces, and stir fries. Level XXXX of heat.

Melinda’s Hot Sauce is owned by who?

Marie Sharp, who will be 81 in 2021, is the sole owner of the business. In 1981, she started a local sauce business on her 400-acre Melinda Estates farm outside of Dangriga.

[5] To accommodate the escalating demand, a factory was constructed in 1985; it is today a well-liked tourist attraction. [6][7][8] The product was the first agricultural item produced in Belize and exported from the country that was commercially successful. As a nod to the Melinda family farm, which is situated at #1 Melinda Road inside the Melinda Reserve, it was initially marketed under the moniker “Melinda’s Hot Sauce.”

With the help of the Reese Finer Foods distribution network in 1989, Marie’s recipe became the first habanero pepper sauce to have widespread distribution in the United States. The importer, Figueroa International Inc., who was marketing the sauce, patented the product name once the market for it had been established, thus forcing Sharp out of her own firm. [9] [10]

After a five-year battle, Sharp was finally liberated from her exclusivity agreement with the importer in exchange for giving up her original business name, Melinda’s Original Habanero Pepper sauce. The product was then rebranded using her own name. [11] [9] [12] Since then, distribution from Belize has reached a large portion of Central and North America, as well as Europe, Asia, and Australia. [13]

At the 2013 Anuga Food Fair in Cologne, Sharp’s entry made the prestigious “Taste13 Showcase” round and finished in the top three goods.

[14] The overall revenue for Marie Sharp in 2014 was $3.8 million. [8] The originator was admitted to the Hot Sauce Hall of Fame in 2016. The business recently unveiled “Smokin’ Marie’s,” a smoked habanero sauce that was inspired by Alaskan smoked goods. The habaneros are smoked using a mixture of orange, grapefruit, guava, and craboo-wood. [1] [15]

Gerry Sharp, Marie’s late husband and business partner, passed away on January 14, 2019. He helped to establish the citrus business in Belize and was a pioneer in the field.

Michael Alexander Williams, Sr., 58, the oldest son of Marie Sharp, was assassinated on January 27, 2019.

[Reference needed] Since the 1990s, Michael has overseen the company’s activities in Belize City, and he has played a crucial role in the ongoing development of the Marie Sharp’s brand both in the country’s major market and throughout Central America.

Marie Sharp announced the release of a new pineapple pepper sauce called “Pure Love” on February 14, 2019, in collaboration with the US Embassy in Belize. The sauce was developed to support Combating Gender-Based Violence through Partnership.

[16] The non-profit domestic abuse shelter Haven House will get a portion of the sales proceeds from “Pure Love,” which will enable and empower victims of gender-based violence to reclaim control over their lives and make good changes. Marie Sharp’s grandson Jody Williams gave Haven House its most recent gift on February 2, 2022. Haven House President Dr. Sharmayne Saunders stated, “I know that this is a vital time in our culture because we see leaders who have had the stigma of domestic abuse placed on them, but domestic violence is still occurring. No matter the race or class, it exists, and we are one of the service providers.

The U.S. Embassy and Marie Sharp have shown that these kinds of efforts are the only way to help those who need it. “We will only learn about domestic violence when it comes knocking on our door; otherwise, it really seems dormant, and nobody pays attention to it until it’s the who is involved in the domestic violence,” they said.

The contents of Valentina

Salsa Tamazula, a firm situated in Guadalajara, Mexico, produces Valentina, a kind of “pourable” hot sauce. The sauce is prepared using puya chilis from Jalisco state, which are also known as guajillo puya and are comparable to the Guajillo chili and the Tamazula hot sauce produced by the parent firm. [1]

Large (1 liter or 34 ounce) and 12.5 ounce glass bottles with a flip-top closure are the most common sizes in which it is offered for sale. The cap cannot be unscrewed. The outline of the Mexican state of Jalisco may be seen as the red shape on the label. Valentina is defined as having a stronger chili flavor and being less vinegary and thicker than Tabasco sauce. [2] Both the hot (900 Scoville Heat Units) and extremely hot variants are available (2100 SHU). [4] The sauce is well-known for its taste,[5] in addition to its use as a condiment on a variety of Mexican dishes, particularly street food. Water, chili peppers, vinegar, salt, spices, and sodium benzoate make up Valentina (as a preservative). [6]

Should Melinda’s Hot Sauce be kept in the fridge?

Monday through Friday, 8:30 AM to 5:00 PM, Central Standard Time, our offices are open. On Thanksgiving Day, Christmas Eve, Christmas Day, and the following day, our offices are closed. Memorial Day, Labor Day, and the Fourth of July.

Orders are processed the day after they are placed and typically ship 2 to 3 days after being received. Over the weekend orders are handled the following working day. Once your order ships, the Carrier will email you a shipping notification.

Melinda’s products don’t need to be refrigerated unless the bottle specifically states otherwise. Your sauces should be kept at room temperature, as advised. It is entirely up to you if you want to put them in the refrigerator.

Melinda’s hot sauce is fermented, right?

You desire fire? That’s simple. Few people can strike a balance, yet everyone can strike a match. a harmony where flavor and fire coexist on an equal footing. At Melinda’s, we take great satisfaction in achieving the ideal balance in every sauce we produce. Prepare your palate for flavor.

Sriracha from Melinda. The sauce with everything in it. Our Sriracha gives a rich umami flavor because it is made with fermented Red Jalapeos and garlic. Just right—not too hot, not too sweet. For those who are concerned about those types of things, made the Melinda’s way: using whole, fresh ingredients and the greatest peppers on the globe. great on nearly anything and everything, including pho, noodles, hummus, eggs, avocado toast, and pizza.

Da Bomb hot sauce has a medium heat.

Da’Bomb is the hot sauce that everyone loves to detest! Ghost Pepper, at 22,800 Scovilles, Beyond Insanity, at 135,600 Scovilles, Ground Zero, at 321,900 Scovilles, and The Final Answer, at a deadly 1.5 million Scovilles, are the four levels of pain available from Da’Bomb! They’re dynamite!

Sriracha has how many Scoville units?

SPEAKER 1: For the millions of individuals worldwide who are willing to pay off a burned tongue for the sauce’s distinctive, spicy, garlicky flavor, Sriracha chili sauce has emerged as a must-have condiment. It works well on everything, and when we say everything, we really mean everything, according to everyone who has tried it. But what exactly gives this sauce its spicy kick?

Freshly ground red chillies, vinegar, garlic, salt, and sugar are the main components of sriracha. Those red chillies now contain a class of chemicals known as capsaicinoids. Two compounds, dihydrocapsaicin and capsaicin, make for up to 95% of the potent punch in this category. These two molecules cause the spiciness of the hot sensation by activating the TRPV1 receptor protein in our mouths, which typically responds to scalding temperatures above 109 degrees Fahrenheit.

Then, in response to the burn of capsaicin, the body releases a rush of painkilling endorphins similar to what a jogger experiences following a long run. The plant genus capsicum, which is fancy science Latin for peppers, contains capsaicin naturally. All types of peppers, including bell, aleppo, habanero, Tabasco, cayenne, poblano, and serrano, are members of the capsicum genus. The heat of each of these peppers varies significantly, despite the fact that they are closely related.

So how can we quantify which pepper is spicier than another using science? A brilliant pharmacist by the name of Wilbur Scoville created the less inventively called Scoville scale in 1912. The maximum value on this scale, which is 16 million Scoville heat units, is where pure capsaicin is measured. In essence, Scoville would remove the capsaicin from the pepper and diluted it with a sugar and water solution until the heat was not discernible by a taste tester. Scale grows with each additional dilution.

As an illustration, a bell with a Scoville count of 0 would not be diluted at all, whereas a jalapeno pepper with a Scoville count of 4,000 would be diluted 4,000 times. Due to criticism over this measurement scale’s reliance on the opinions of tasters, more recent ways to measurement have been developed. The amount of capsaicinoids in a pepper can be precisely measured using high performance liquid chromatography. Instead of using Scoville units, this method of measuring the pungency of a spice uses pungency units from the American Spice Trade Association.

Pungency units, which measure the amount of capsaicin in a particular pepper in parts per million, are around 1/15 of a Scoville unit. So where on the Scoville scale does sriracha fall? Sriracha’s Scoville heat scale can range from 1,000 to 2,500, depending on the variety of peppers utilized. To put it into context, Texas Pete spicy sauce costs about 750 while Tabasco sauce can cost anywhere between 2,500 and 5,000. Additionally, a habanero pepper has up to 350,000. There is a lot of capsaicin there.

Potassium sorbate and sodium bisulfite, two additional ingredients in Sriracha, contribute to both its lengthy shelf life and its intense red hue. Other foods include dairy items, wine, dried fruit, meats, and liquids contain potassium sorbate, which prevents the growth of molds and yeast in the product. On the other hand, sodium bisulfite prevents the normal oxidation-induced browning response that gives fresh produce its distinctive, long-lasting red color.

Salt, garlic, and vinegar, three elements that significantly enhance the flavor of sriracha, also serve as a natural antibacterial preservative that keeps the bottle fresh even without refrigeration.