Small guide for you!
Hot sauce - fermented seasoned pepper based sauce. Adds a sour kick on top of the spice
Pepper sauce - may not be fermented, usually minimally seasoned, good for keeping the floral fruity tones of fresh peppers
Buffalo sauce - either of the aforementioned with a dairy based product added, usually butter, ranch, or cream
Pepper Puree - Unseasoned, blended up whole peppers. It is a lot less sauce like than the others and is best used when added to meals rather than as a topping
Pepper Paste - Puree but excess moisture is removed
Gochujang - Pepper paste but fermented with salt
Pepper Extract - Usually alcohol or vinegar based, very condensed flavors and spice. Not to be consumed on its own, rather used as an ingredient in other sauces
=> More informations about this toot | View the thread | More toots from Chalkllate@yeen.town
text/geminiThis content has been proxied by September (3851b).