As a result of 3-months aging in oak barrels the sauce has a unique aroma and flavor. 

It is an excellent for salads, soups, meat dishes, poultry, seafood, pizza, rice and pasta.

According to the legend, the history of TABASCO goes back to the Civil War, when Edmund McIlhenny received a gift like a chili seed. He settled in Avery Island's state of Louisiana (USA) and in 1868 he began working on a spicy sauce. McIlhenny licensed the sauce in 1870, and TABASCO Sauce began its journey to conquer the culinary world. The company already has 9 types of high-quality sauces of different spiciness.