Tabasco

Ripe red pods deliver a sweet, smoky, fruity flavor with sharp, clean heat and a juicy bite. Green pods are brighter and more grassy/peppery. The thin, juicy flesh gives sauces and salsas a distinctive texture and flavor.

Tabasco peppers are small (1.5–2 inches / 4–5 cm long), slender, tapered fruits that grow upright on the plant (a hallmark of *C. frutescens*). They start pale yellowish-green, progress through yellow and orange, and ripen to vibrant bright red. The thin-walled, juicy flesh sets them apart from drier chilies, making them ideal for sauces. Plants are bushy, productive, and grow 2–5 ft tall. Heat ranges 30,000–50,000 SHU — significantly hotter than a jalapeño but comparable to cayenne — with a clean, lingering burn.

The Tabasco pepper originates in the Mexican state of Tabasco. In 1868, Edmund McIlhenny planted seeds on Avery Island, Louisiana, and created the famous Tabasco® hot sauce using the peppers, vinegar, and salt. The McIlhenny Company still uses seeds descended from those original plants. Commercial production later expanded to Central/South America and Africa due to demand and hurricane risks in Louisiana. The pepper gained Protected Designation of Origin status for the sauce and remains one of the most recognizable chili varieties globally.