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Fermented Hot Sauce

Overview

Fermented hot sauce is made by fermenting chilli peppers (often with garlic, salt, and sometimes other vegetables) before blending into a pourable sauce.

Fermentation develops acidity and flavour, but finished products vary and may be pasteurised. At the dash-sized quantities used as a condiment, fermented hot sauce should be treated as a flavouring rather than a probiotic intervention.

Food Context

Synergies

• Use sparingly to add heat and acidity to meals built around BRAIN Diet staple foods (vegetables, legumes, whole grains, quality proteins).

Sourcing

• After fermentation, the mixture is blended and strained to create a smooth hot sauce; some versions are left unpasteurised and stored chilled.

Preparation

• Typically produced by fermenting chopped chillies with salt (and sometimes garlic and other aromatics) at room temperature for several days to weeks.

Recipes

1 recipe containing this food

Neuroeshot (Roe, Lemon, Hot Sauce)

A small savory shot of roe, lemon juice, and fermented hot sauce for concentrated omega-3s and choline.

Nutrient Tables (per 100 g)

Selected food and preparation: Sauce, ready-to-serve, pepper, TABASCO. per 100 g edible portion.

Core nutrients

Nutrient	Amount per 100 g	% reference intake per 100 g
Energy	12 kcal	—
Protein	1.3 g	—
Total fat	0.8 g	—
Saturated fat	0.1 g	—
Carbohydrates	0.8 g	—
Sugars	0.1 g	—
Fibre	0.6 g	—

Key vitamins and minerals

Vitamins and minerals supplying at least 10% of an adult reference intake per 100 g, derived from the composition panel.

Nutrient	Amount per 100 g	% reference intake per 100 g
Vitamin B6	0.2 mg	11.8%

Reference intakes: US Dietary Reference Intakes for adults (19–50 years; using the higher of male/female values where they differ).

Composition source: USDA FoodData Central, Sauce, ready-to-serve, pepper, TABASCO, FDC ID 174528, per 100 g edible portion

Substances

No evidenced substance relationships are currently available.

References

[1] Fermented foods can modulate gut–brain signalling through microbiota and metabolite pathways. Bravo et al. 2011. Ingestion of Lactobacillus strain regulates emotional behavior and central GABA receptor expression in a mouse via the vagus nerve

[2] Fermentation-derived products contribute organic acids and microbial metabolites alongside capsaicin-rich matrices. Antony et al. 2023. Gut microbiome supplementation as therapy for metabolic syndrome