N.J. is hot sauce heaven. Meet the university president and ex-cop who love to bring the heat.
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PuckerButt Purgatory Hot Sauce. Area 51 The Sauce That Doesn’t Exist. Colon Cleaner. Pure Bred Idiot. Ass Blaster (packaged in a miniature outhouse box, of course).
Hot sauce makers try to outdo each other in naughty, noxious names, but make no mistake: There’s science, craftsmanship and hard work behind those hellfire condiments.
Hot sauces are burning up right now. The industry has grown 150% since 2000 more than BBQ sauce, mustard, ketchup and mayonnaise combined. The global hot sauce market, now approaching $4.5 billion, is expected to reach $6 billion by 2025.
Embracing her Jamaican roots, one Maplewood woman recreates a traditional hibiscus-based beverage for the masses.
Spicegrove founder Audrey Powell. Photo courtesy of Spicegrove
Audrey Powell has always embraced her Jamaican roots. Three years ago, she decided she wanted to share the flavors of her culture with everyone else. After taking a leap of faith in early 2020, Powell quit her corporate job to focus on a product she’d been working to hone for years.
Spicegroveis Powell’s recipe of the Caribbean sorrel drink she grew up enjoying with her family in Jamaica. Made with fresh sorrel (hibiscus), and ginger, its tart yet sweet flavor comes from fresh ingredients, with no added preservatives.