Frank's RedHot – 100 Years of History & Scoville Ratings
In short: Frank's RedHot is an American cayenne hot sauce that, according to the manufacturer, has been sold since 1920 and now belongs to McCormick. The Original has 450 SHU, the Xtra Hot around 2,000 SHU – that's mild, but the sauce is a classic for Buffalo wings. Fabian has tried it once: less sour than expected.
According to the manufacturer, Adam Estilette and Jacob Frank set a cayenne sauce in motion in 1918, the first bottle was filled in 1920, and it would later shape American hot sauce culture. Frank's RedHot is not just any brand today – by its own account the No. 1 American hot sauce brand, available in 20 countries. Fabian has tried it once: less sour than expected. The Original Cayenne is mild (450 SHU), the Xtra Hot brings around 2,000 Scoville. For real heat fans it's more of a gentle introduction, but that's exactly what makes this sauce so versatile.
The history of Frank's RedHot is closely tied to Buffalo wings: according to the manufacturer, the first Buffalo wings were served with this sauce at the Anchor Bar in Buffalo in 1964. In this article you'll learn about its origins, the different varieties and the Scoville values.
Table of Contents
- The Beginnings – 1918 to Today
- Buffalo Wings and the Anchor Bar 1964
- Scoville Values and Heat Levels Explained
- The Frank's RedHot Varieties
- Scoville Comparison Table
- Frequently Asked Questions about Frank's RedHot
The Beginnings – 1918 to Today
In 1918, according to the manufacturer, Adam Estilette and Jacob Frank teamed up to develop a sauce that was both flavorful and approachable – not extreme heat, but a balanced cayenne base with vinegar and garlic. The first bottle was filled in 1920.
The ingredients are simple: cayenne peppers, spices, vinegar and garlic. The Original Cayenne is mild enough for everyday use, the Xtra Hot offers more kick. Over the years, the one sauce has grown into a large range, from wing sauces to squeeze sauces (more on that below).
Today Frank's RedHot belongs to McCormick & Company, one of the world's largest spice companies.
Buffalo Wings and the Anchor Bar 1964
Buffalo wings come from the Anchor Bar & Grill in Buffalo, New York, 1964. According to the manufacturer, they were made with Frank's RedHot. Whether it was really Frank's in the original recipe is disputed, however. What is certain: mixed with butter, Frank's is the classic sauce for Buffalo wings today.
In 1996 the brand launched a ready-mixed Buffalo Wing Sauce. Instead of mixing it yourself, you could now reach straight for the finished version.
Scoville Values and Heat Levels Explained
Before we talk about the individual varieties, it's worth a look at the Scoville scale. In 1912, pharmacologist Wilbur Scoville developed a method to make the heat of chilies measurable. His method works by dilution: a chili extract is mixed with sugar water until a test person no longer tastes any heat. The dilution level needed gives the Scoville value in Heat Units (SHU).
A jalapeño is around 2,500 to 8,000 SHU. A habanero reaches 100,000 to 350,000 SHU. And a Carolina Reaper? Over 2 million SHU. Frank's RedHot plays in a completely different league: the Original Cayenne reaches just 450 SHU, the Xtra Hot around 2,000 SHU.
That sounds like little – and that's on purpose. Frank's RedHot was never designed as an extreme hot sauce. The idea was to create a sauce you can use every day without burning your taste buds every time. You can pour it generously over wings, tacos, eggs or pizza without the heat drowning out everything else. As a Pikantista you know: sometimes you don't need 500,000 Scoville – sometimes a balanced, flavorful base is enough. How the scale works is also explained in our Scoville Guide.
The Frank's RedHot Varieties
The range has grown large. Here are the varieties according to the manufacturer (not all are available in Europe):
Classic hot sauces
- Original Cayenne Pepper Sauce: The base. 450 SHU, flavorful, slightly vinegary, with a subtle garlic note. Works on almost anything.
- Xtra Hot Cayenne Pepper Sauce: The hotter variant at around 2,000 SHU. Still mild compared to many other hot sauces, but noticeably more intense than the Original.
- Sweet Chili: Sweet and spicy, with mild heat.
- Sriracha: Frank's take on the classic Thai sauce.
Buffalo wing sauces
- Buffalo Wings: The ready-mixed wing sauce.
- Hot Buffalo Wings: The hotter Buffalo variant.
- Mild Wings: The milder Buffalo variant.
- Garlic Buffalo Wings: Buffalo sauce with garlic.
More wing sauces
- Nashville Hot: Wing sauce in Nashville style.
- Stingin' Honey Teriyaki: Sweet teriyaki sauce with honey and a little heat.
- Mango Habanero: Fruity, with habanero heat.
- Spicy Maple: Sweet with maple syrup and heat.
- Pineapple Hawaiian: Sweet with pineapple.
- Garlic Parmesan: With garlic and parmesan.
Squeeze and dip sauces
- Ghost Pepper Ranch: Ranch sauce with ghost pepper heat.
- Creamy Buffalo: Creamy Buffalo sauce.
- Korean BBQ: In the style of Korean BBQ.
- Sriracha Squeeze: Sriracha in a squeeze bottle.
- Burger Sauce: Squeeze sauce for burgers.
- Hot Honey: Honey with heat.
Frank's RedHot works best when you see it as a flavorful base seasoning, not as a heat extreme. If you're looking for real fire, reach for habanero or superhot sauces.
Scoville Comparison Table
To give you a better idea of where Frank's RedHot fits in, we've put together the most important values:
| Sauce / Chili | Scoville Heat Units (SHU) | Heat level |
|---|---|---|
| Frank's RedHot Original | 450 SHU | Mild |
| Frank's RedHot Xtra Hot | approx. 2,000 SHU | Medium |
| Tabasco Original (comparison) | approx. 2,500 SHU | Medium |
| Jalapeño fresh | 2,500–8,000 SHU | Medium |
| Serrano | 10,000–25,000 SHU | Hot |
| Habanero | 100,000–350,000 SHU | Very hot |
| Carolina Reaper | 1,500,000–2,200,000 SHU | Extreme |
The table shows clearly: Frank's RedHot sits at the lower end of the scale. That's not a disadvantage – it's its strength. Not every meal can handle 100,000 Scoville. Sometimes you simply need a reliable, flavorful base without the drama.
Frequently Asked Questions about Frank's RedHot
How long has Frank's RedHot existed?
According to the manufacturer, Adam Estilette and Jacob Frank teamed up in 1918 and the first bottle was filled in 1920. That makes Frank's RedHot over 100 years old and one of the oldest hot sauce brands still around in the USA.
How hot is Frank's RedHot Original really?
The Original Cayenne Pepper Sauce reaches about 450 Scoville Heat Units. That's well below a fresh jalapeño (2,500–8,000 SHU) and very tolerable for most people. The Xtra Hot variant reaches around 2,000 SHU, making it somewhat more intense but still comparatively mild.
Why is Frank's RedHot so closely tied to Buffalo wings?
Buffalo wings come from the Anchor Bar in Buffalo, New York, 1964. According to the manufacturer, they were made with Frank's RedHot; whether it was really this sauce in the original recipe is disputed. Today Frank's is the classic sauce for Buffalo wings, and in 1996 the brand launched a ready-mixed Buffalo Wing Sauce.
Where is Frank's RedHot sold?
By its own account, Frank's RedHot is available in 20 countries and is the No. 1 American hot sauce brand. In Europe you'll find it in supermarkets, specialty stores and online shops. The brand now belongs to McCormick & Company.
What is the difference between Original and Buffalo Wing Sauce?
The Original Cayenne is a pure chili-vinegar sauce with 450 SHU. The Buffalo Wing Sauce is the ready-mixed wing variant. For classic Buffalo wings it's the convenient choice, for everything else the Original works better.
How was the Scoville scale developed?
American pharmacologist Wilbur Scoville developed a method to measure chili heat in 1912. A chili extract is gradually diluted with sugar water until a test group no longer perceives any heat. The dilution level needed gives the Scoville value in Heat Units (SHU). Today there are more precise lab methods (HPLC), but the Scoville scale is still the standard.
Is Frank's RedHot suitable for beginners?
Absolutely. With 450 SHU (Original) or 2,000 SHU (Xtra Hot), Frank's RedHot is ideal for anyone easing into hot sauces. The heat is noticeable but not overwhelming. You can use the sauce generously without it dominating the other flavors. For experienced Pikantistas, though, it's more of an everyday companion than a real challenge.
You'll find more brands in the Pikantista World of Hot Sauces.
About the Author
Fabian is the founder of Pikantista. His opinion on Frank's RedHot: he has tried it once so far and found it less sour than he had expected. For him it's like Valentina in Mexico: it somehow just belongs. It doesn't disappoint anyone who is looking for exactly what it offers. Follow him on Instagram for more hot sauce tips and Scoville rankings!