GAZELLE MAGAZINE WOMEN'S HISTORY MONTH EDITION | Page 66

CUISINE
DINING NEWS
Tabasco
Celebrates
150!
Avery Wings
64
GAZELLE
I
n 1868, Edmund McIlhenny harvested his first
tabasco pepper crop from which he created a
piquant sauce to enliven the flavors in foods for
family and friends.
The creation of this simple sauce would
unwittingly change the way the world eats forever. Today,
150 years later, the same three ingredients that he used to
make his tabasco sauce – tabasco peppers, salt and vinegar –
are aged and bottled by McIlhenny’s family on Avery Island,
Louisiana, the process virtually unchanged.
The iconic red-capped bottle with the diamond label is
sold in more than 185 countries and territories, and labeled
in 22 languages and dialects. This instantly recognizable
pepper sauce is just as at home in Main Street diners, hole-
in-the-wall dives and the finest dining establishments as it
is in the home pantries, kitchen tabletops and handbags of
food lovers all over the world.