Original Barbeque Sauce
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A BBQ sauce, also listed as buffalo / wing sauce.
The label doesn’t tell us enough to describe the taste yet.
Tomato puree (water, tomato paste, sugar, white vinegar, brown sugar, cornstarch, habanero puree (habanero peppers, salt, vinegar), natural hickory smoke flavor, salt, worcestershire sauce (vinegar, water, molasses, corn syrup, salt, caramel color, garlic, sugar, tamarind, spices), garlic powder, onion powder, yellow mustard (vinegar, water, mustard seed, salt, turmeric, paprika), habanero pepper powder
From the ingredient label on file with USDA. How we read it
Save it to Want to try, Tried or Favorites.
Suggestions are Cillino’s ideas based on this label, not the maker’s.
TOMATO PUREE (WATER, TOMATO PASTE, SUGAR, WHITE VINEGAR, BROWN SUGAR, CORNSTARCH, HABANERO PUREE (HABANERO PEPPERS, SALT, VINEGAR), NATURAL HICKORY SMOKE FLAVOR, SALT, WORCESTERSHIRE SAUCE (VINEGAR, WATER, MOLASSES, CORN SYRUP, SALT, CARAMEL COLOR, GARLIC, SUGAR, TAMARIND, SPICES), GARLIC POWDER, ONION POWDER, YELLOW MUSTARD (VINEGAR, WATER, MUSTARD SEED, SALT, TURMERIC, PAPRIKA), HABANERO PEPPER POWDER.
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The USDA label record, plus the photo from Open Food Facts.
No flavor tags: the label doesn’t give us enough to go on.
Words on the label: “Medium”, “Sweet”.
We read the ingredient order and wording. No tasting, no scores, and we never guess heat.
| Size | Barcode | Check |
|---|---|---|
| 354 ml US | 688267166525 | Valid |
USDA FoodData Central – Branded Foods · record 1894585 · retrieved 2026-10-11
| Fact | Extraction confidence |
|---|---|
| name | 80% |
| category | 70% |
| category tags | 70% |
| ingredients text | 90% |
| peppers named in ingredients | 80% |
Data from Open Food Facts (openfoodfacts.org), available under the Open Database License. Product on Open Food Facts. Photos: Open Food Facts contributors, CC BY-SA 3.0, credited on each photo.
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central. fdc.nal.usda.gov (CC0-1.0).
Brand ownership as reported by the source (unverified).
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