Hot sauce isn’t just a condiment in Black kitchens, its a passport. From jars of pepper‑vinegar on the stove to a bottle parked on every table, here’s how heat became culture, comfort, and pride and why so many of us still put it on everything
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If this story hit home, watch next:
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Further reading/credits
Jessica B. Harris; Michael W. Twitty; Adrian Miller; Frederick Douglass Opie
Early cookbooks: Mary Randolph (1824), Malinda Russell (1866), Abby Fisher (1881)