Frank's RedHot – 100 Years of History & Scoville Ratings
Two men, Adam Estilette and Jacob Frank, bottled the first bottle of a cayenne sauce that would later define the entire American hot sauce culture. Frank's RedHot is not just any brand today – it's the No. 1 in the USA and available in 20 countries. And yes, we tried it: The Original Cayenne is mild, while the Xtra Hot brings about 2,000 Scoville units. For true spice fans like us, 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 linked to a single moment: 1964, when the first Buffalo Wings were served at the Anchor Bar in Buffalo – with this exact sauce. Since then, it has become a cult classic. In this article, you'll learn all about its origin, the different varieties, the Scoville values, and why this sauce has been so successful for over 100 years.
Table of Contents
- The Beginnings in Louisiana – 1918 to Today
- Buffalo Wings and the Breakthrough in 1964
- Scoville Values and Heat Levels Explained
- The Most Important Frank's RedHot Varieties
- Scoville Comparison Table
- Frequently Asked Questions about Frank's RedHot
The Beginnings in Louisiana – 1918 to Today
Louisiana is home to many legendary hot sauces for good reason. The humid, warm climate, Cajun cuisine, and centuries-old tradition of fermenting chilies create ideal conditions. In 1918, Adam Estilette and Jacob Frank teamed up to develop a sauce that would be both flavorful and approachable – not extreme heat, but a balanced cayenne base with vinegar and garlic.
Two years later, in 1920, the first bottle went on sale. Success didn't come overnight, but the quality spoke for itself. From the beginning, Frank's RedHot relied on simple, honest ingredients: cayenne chilies, vinegar, salt, garlic – no artificial flavors, no fillers. This approach has proven successful: the recipe has remained almost identical to this day.
What distinguishes the brand is its consistency. While many manufacturers constantly launch new varieties, Frank's focuses on a few, but perfectly balanced, options. The Original Cayenne is mild enough for everyday use, the Xtra Hot offers more kick, and the Buffalo Wing Sauce is pre-mixed – no experimentation needed.
Buffalo Wings and the Breakthrough in 1964
March 4, 1964, is the date that forever etched Frank's RedHot into American food culture. At the Anchor Bar & Grill in Buffalo, New York, Teressa Bellissimo invented Buffalo Wings that evening. The story goes: Her son Dominic came by late at night with friends, and Teressa had to quickly whip up something to eat. She fried chicken wings, tossed them in a mixture of Frank's RedHot and butter – and thus created a classic.
The combination worked so well that the wings became the restaurant's signature dish. Guests from all over the region flocked to Buffalo to try these new, spicy chicken wings. Frank's RedHot was suddenly not just a sauce, but the indispensable component of an American cult dish.
In 1996, the brand responded to ongoing demand and launched a pre-mixed Buffalo Wing Sauce. Instead of mixing butter and Original Cayenne themselves, people could now grab the ready-made version. That was clever: the sauce is still a bestseller today and can be found in millions of American kitchens – and increasingly in Europe.
Scoville Values and Heat Levels Explained
Before we talk about the individual varieties, it's worth taking a look at the Scoville scale. In 1912, pharmacologist Wilbur Scoville developed a method to measure the spiciness of chilies. His method works by dilution: a chili extract is mixed with sugar water until a test person no longer tastes any heat. The necessary dilution level then gives the Scoville value in Heat Units (SHU).
A jalapeño is about 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 is a mere 450 SHU, while the Xtra Hot reaches about 2,000 SHU.
That sounds like little – and that's intentional. Frank's RedHot was never designed as an extreme hot sauce. The idea was to create a sauce that could be used daily without burning your taste buds every time. You can generously add it to wings, tacos, eggs, or pizza without the heat overpowering everything else. As a Pikantista, you know: sometimes you don't need 500,000 Scoville – sometimes a balanced, flavorful base is enough.
The Most Important Frank's RedHot Varieties
The product range is manageable but well thought out. Here are the most important varieties at a glance:
Original Cayenne Pepper Sauce – This is the base. 450 SHU, spicy, slightly vinegary, with a subtle garlic note. Ideal for anyone who wants to use hot sauce daily without it being too intense. Works on almost everything: breakfast eggs, sandwiches, burgers, pasta.
Xtra Hot Cayenne Pepper Sauce – The spicier variant with about 2,000 SHU. Still mild compared to many other hot sauces, but noticeably more intense than the original. If the standard version is too tame for you, this is the next step.
Buffalo Wing Sauce – The pre-mixed version of Original Cayenne and butter. About 700 SHU, creamier than the pure Cayenne sauce, perfect for wings. You save yourself the mixing and get exactly the consistency used at the Anchor Bar.
Sweet Chili Sauce – The sweet and spicy alternative. Less classic, but popular for Asian-inspired dishes. Combines sugar, chili, and vinegar into a thick sauce with mild heat.
Sriracha Chili Sauce – Frank's interpretation of the classic Thai sauce. A bit thicker than the original, with more garlic and a sweet note. Flavor-wise, it's between the Original Cayenne and the Sweet Chili.
What we noticed after testing: Frank's RedHot works best when understood as a flavorful basic seasoning, not an extreme heat source. If you're looking for real fire, you should reach for habanero or superhot sauces. But for daily use – and that's exactly what it was developed for – it does its job incredibly well.
Scoville Comparison Table
To give you a better idea of where Frank's RedHot ranks, we've compiled the most important values:
| Sauce / Chili | Scoville Heat Units (SHU) | Heat Level |
|---|---|---|
| Frank's RedHot Original | 450 SHU | Mild |
| Frank's RedHot Buffalo Wing | approx. 700 SHU | Mild |
| Frank's RedHot Xtra Hot | approx. 2,000 SHU | Medium |
| Tabasco Original (Comparison) | approx. 2,500 SHU | Medium |
| Fresh Jalapeño | 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 clearly shows: Frank's RedHot is at the lower end of the scale. This is not a disadvantage – it is its strength. Not every meal can handle 100,000 Scoville. Sometimes you just need a reliable, flavorful base without drama.
Frequently Asked Questions about Frank's RedHot
How long has Frank's RedHot been around?
The brand was founded in 1918 by Adam Estilette and Jacob Frank in Louisiana. The first bottle of Original Cayenne Pepper Sauce was launched in 1920. This makes Frank's RedHot over 100 years old and one of the oldest existing hot sauce brands in the USA.
How hot is Frank's RedHot Original, really?
The Original Cayenne Pepper Sauce reaches about 450 Scoville Heat Units. This is significantly less than a fresh jalapeño (2,500–8,000 SHU) and is very well tolerated by most people. The Xtra Hot variety comes in at around 2,000 SHU, making it a bit more intense, but still comparatively mild.
Why is Frank's RedHot so closely associated with Buffalo Wings?
On March 4, 1964, Teressa Bellissimo invented Buffalo Wings at the Anchor Bar & Grill in Buffalo, New York. She used Frank's RedHot as the base for the sauce. This combination became so popular that Frank's RedHot launched a ready-made Buffalo Wing Sauce in 1996, which is now one of its best-selling varieties.
Where is Frank's RedHot sold?
Frank's RedHot is available in over 20 countries worldwide and is considered the No. 1 American hot sauce brand. In Europe, it is increasingly found in supermarkets, specialty stores, and online shops. The brand is now owned by McCormick & Company, one of the world's largest spice manufacturers.
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 a mixture of Original Cayenne and butter, has about 700 SHU, and has a creamier consistency. For classic Buffalo Wings, the ready-made Buffalo Wing Sauce is the more authentic choice; for everything else, the Original works better.
How was the Scoville scale developed?
American pharmacologist Wilbur Scoville developed a method for measuring chili heat in 1912. This involves gradually diluting a chili extract with sugar water until a test group no longer perceives any heat. The necessary dilution level gives the Scoville value in Heat Units (SHU). Today, more precise laboratory methods (HPLC) exist, 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 who wants to try hot sauces. The heat is noticeable but not overwhelming. You can use the sauce generously without it dominating the other flavors. For experienced Pikantistas, however, it is more of an everyday companion than a real challenge.
About the Author
Fabian is the founder of Pikantista and has been bringing Europe's hottest chili sauces to you for over a decade. With his experience from projects like Pika Pika Chili Compositions and Chili Mafia, he has tested hundreds of hot sauces – from mild classics like Frank's RedHot to extreme superhot sauces with over 2 million Scoville. Follow him on Instagram for more hot sauce tips and Scoville rankings!