Below is a list of all known varieties for Tabasco Pepper. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Tabasco (Aged Mash) | The prepared form of the pepper used commercially. This is Tabasco peppers that have been mashed with salt and aged in oak barrels for up to three years, developing a complex, fermented, savory, and tangy flavor profile before being blended into sauce. |
| Tabasco (Chocolate/Brown) | A rare color variant of the Tabasco pepper (C. frutescens). It possesses the intense heat of the species but with a deeper, earthier, and slightly smoky flavor profile. |
| Tabasco (Dried Pods) | The whole Tabasco pepper dried for storage. In this form, the pepper’s heat is highly concentrated, and it is used to infuse oils, broths, or ground into a specialty powder. |
| Tabasco (Fresh Mash) | The pulverized mixture of fresh, ripe Tabasco peppers and salt, before it is placed into barrels for the aging process. This mash is the first stage in making Tabasco-style sauce, characterized by its intense raw heat and pungent aroma. |
| Tabasco (Green/Unripe) | The very early, unripe stage of the Tabasco pepper. It has a sharp, slightly bitter, and vegetal heat, often used in fresh sauces when a more herbaceous flavor, rather than a fruity one, is desired. |
| Tabasco (Ground Powder) | The dried Tabasco pepper ground into a fine powder. It provides a clean, very strong heat with a distinctive fruity/tangy aroma, separate from generic cayenne or chili powder. |
| Tabasco (Purple/Black) | A rare ornamental/color variant of the Tabasco pepper. The fruits start out dark purple or black before ripening to red. Used for its dramatic visual appeal and intense, though similar, heat. |
| Tabasco (Yellow/Orange) | The early to mid-ripening stages of the Tabasco pepper. While the red is most famous, the yellow and orange fruits are often harvested for fresh use or specialty sauces, offering a tart, slightly less intense heat than the fully ripe red fruit. |