Hot Sauce Gift Basket Dispels Negative Views On Louisiana Hot Sauce

Spring Hill, Tennessee company Zombie Cajun is putting an end to the belief that hot sauces have to be extremely hot. Zombie Cajun's motto is "It's not about the hot, it's about the flavor." The company offers a hot sauce gift basket that includes various flavors and levels of Louisiana style hot sauce.

Owner of Zombie Cajun, Ricky Hooter, recently had this to say about the hot sauce industry: "There is a trend in the hot sauce industry, particularly in Louisiana hot sauces, toward making them hotter and hotter. Some of them are so ridiculously hot that you can't even use them to flavor your food because they are too hot to eat."

The company's hottest sauce, the Antidote, is only 10 out of 10 on the heat rating scale used by Zombie Cajun, which would not be considered hot by an extreme hot sauce connoisseur. It is however, "as hot as we think you can make a sauce and still actually be able to use it to flavor a dish," stated Ricky Hooter.

Other hot sauce companies tend to push it to the extreme when creating their sauces. While hot sauce is certainly supposed to be "hot", Zombie Cajun believes that they should be enjoyed for their overall flavor, and not just their heat. Zombie Cajun uses a number of peppers and herbs to create a natural flavor that can be enjoyed on a number of foods.

"We never use extracts to artificially enhance the heat. The heat and flavor of our sauces come straight from the peppers used to make them," says Ricky Hooter. The company uses a number of cayenne peppers, in addition to habanero and others to create their signature sauces. They currently offer a hot sauce gift basket that includes four bottles of their different sauces, in varying heats and flavors, and a paperback copy of their Zombie Cajun Chronicles book.

The small Tennessee company is owned and operated by natives of Louisiana. "We know what it takes to create a flavorful Cajun hot sauce. We don't make our sauces to be hot. We make them to add flavor to your foods," says Ricky Hooter.