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Hot sauces are a tasteful balance of flavors. It’s defined as a spicy and flavorful blend of different kinds of peppers and chilis, tomatoes, onions, vinegar, sugar, salt, and spices. It’s this mix of ingredients that creates a sauce that is not just going to activate your taste buds. It will have notes of fruitiness, sweetness from the sugar, a hint of warmth from the ground cumin or bitterness from the green bell peppers, and it might even have a touch of heat from the Sichuan peppercorns or the cayenne pepper that attacks the back of your throat, making you cough. It will also have a tangy flavor courtesy of the vinegar. 

In addition to its anti-inflammatory and antioxidant properties, curcumin has also been shown to have anti-cancer effects. Studies have found that curcumin can inhibit the growth of cancer cells and even induce apoptosis, or programmed cell death, in certain types of cancer. While more research is needed in this area, the potential of curcumin as a natural cancer treatment is promising.

I choose to use Gochuganu (Korean red pepper flakes) for a hint of sweet and smokey flavor that doesn’t upset the balance of flavor.