Development Of Naga Hot Sauce

Abstract

Naga hot sauce emerges as a culinary gem, not only for its ability to captivate taste buds but for its cultural significance and unique experiences it offers. Originating fromthe enchantinghills of Nagaland in northeastern India and eastern Bangladesh, Naga hot sauce is renownedfor its intense heat, derived from the native Naga Chili pepper rich in capsaicin. This sauceiscrafted using Naga chili, tomatoes, and a blend of ingredients such as garlic, salt, sugar andfood additives. The inclusion of food-grade acids not only enhances flavor but also acts asapreservative, stabilizer, and antioxidant, contributing to an extended shelf life. Naga Sauceserves as a unique selling proposition, offering a distinctive flavor and intense heat that setsit apart in the market. The objective is to develop Naga hot sauce fromCapsicumChinese, providing a memorable culinary experience that combines intense heat with a complexflavorprofile. This endeavor not only contributes to the preservation of culinary traditions but alsocreates economic opportunities for youth through sustainable chili cultivation and small-scaleindustry. The nutritional composition of this sauce is balanced, with 22%moisture, 6.6%protein, and 0.4% fat. Its carbohydrate content stands at 37.7%, providing a goodenergysource. It gives a moderate sweetness level with a Brix of 30%. Its flavor character isinfluenced by its mildly acidic nature, as shown by its pH of 3.1. 3.3%of ash indicatesanoteworthy mineral composition. All in all, its composition shows a food product that iswell-rounded and has a variety of nutritious qualities.