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One of the foods that I love is hot sauce. I love spicy foods. I cannot get enough of it. I even make my own hot sauce and call it “Pain 100% Hot Sauce”. It is a mix of different peppers. I just love the burn that it gives you. The reason why I love hot sauce so much is because of the burn. It is like a sport for me. I eat it to burn me. I cannot get enough of it. I love the burn so much that I want it on everything. I even put it on my sandwich. I also love hot sauce so much that I created my own. I call it “Pain 100% Hot Sauce”. My hot sauce

An ex-girlfriend of mine was into hot sauce. She had a big wall shelf with every kind of hot sauce you can imagine, from mild to ridiculously hot. I tried to spice up my meals by adding these sauces, but my tongue would get so damaged that I would have to spend an hour or two chugging milk and eating ice cream to soothe the burn. That was when I realized that hot sauce is not for me, but I have friends who love it. One of our friends tried a sauce called Pain 100% Hot Sauce from an online retailer, and he was so impressed that he told us about it.

If you think sweating until you break out in a cold sweat is fun, Pain’s hot sauce is for you. And they don’t hesitate to mention it in their brand. No, it’s the kind of sauce that makes you wonder if you overdid it. So it’s a strong spiciness, but is there enough strong flavor here to offset it? And how can such a hot sauce be healthy? Let’s get to the bottom of this – toothpick by toothpick – and find out what makes Pain work 100%.


The ingredient list for the Pain 100% hot sauce consists of six items. Although some of these things are interpreted very broadly in terms of taste: Habanero peppers, water, natural pepper flavour, vinegar and spices.

With most hot sauces, vinegar comes first. No. Not for pain 100%. Habanero peppers are stellar peppers and become well-known quickly. At first you taste the vinegar, but it is soon replaced by heat and a smoky, peppery aroma. It probably contains a natural pepper flavor and possibly common spices. But without details, it’s hard to say.

Because of the smoke: It could very well be a natural habanero flavor (they can have a hint of smokiness), but then it’s probably been enhanced with spices and flavors to elevate it enough to blend well with the spiciness. Together, the smoke flavor is very strong, so if you don’t like that, I’d look elsewhere.

It’s a simple sauce, and you 100% know why you’re buying it. The spiciness is intense, the sauce is thick and full of fresh peppercorns – a sort of visual warning before you start devouring this dish by the tablespoon.

As for sodium, a serving of 100% Bread contains 120 mg of sodium per teaspoon, or 5% of your daily requirement. It’s certainly not a low-sodium sauce, but honestly, it’s a hot sauce that most will use by the drop and not the teaspoon.

100% Spicy Sauce Bread on a Spoon

Heat balance

Very hot! But think extra spicy, not super spicy. These are fresh habaneros (100,000-350,000 SHU), which are at the top of the list of ingredients, but remain very diluted.

Pain 100% hot sauce contains 40,600 Scoville heat units (SHU). This puts it on par with fresh (or dried) cayenne pepper (30,000 to 50,000 SHU). This is a much higher heating level than Tabasco Original Red (3,750 SHU) or Sriracha (1,000 – 2,500 SHU). It’s more like Tabasco Scorpion sauce (50,000 SHU). And it’s no match for Satan’s Blood hot sauce (800,000 SHU), even though the label confidently announces your impending pain.

That said, it’s probably the heat that will make you sweat. You might shed a few tears. For some, it can even be painful, as stated on the label. But it’s a good pain, not one of those #@@@@ hot sauce pains that use pure capsaicin extract to achieve Scoville superlatives.

It’s certainly not the hottest sauce in the world, but it’s at a level where you can achieve extreme spiciness and still enjoy the flavor. The balance of flavor and heat is surprisingly good for a sauce like burnt tongue.

Some of you may find this a high average heat. There’s something to be said for that, especially if you’re really used to the spiciness of a fresh habanero. However, most will want to use a very small amount to start with. You can also mix it with a base to get used to a stronger sauce than the usual hot sauces.


First of all, caution is advised. A small drop – or even a toothpick – can go a long way. The smoky, peppery flavor of the sauce is ideal for adding spice to chili, earthy soups and meat stews.

It is also an excellent sauce for eggs. But so little heat that you can’t distribute it as you would like. However, mixing 100% Hot Bread with another spice base is a very interesting way to enhance the flavor. I tried it with ketchup and eggs, and yum. Yeah, I’m one of those weird people who likes spicy ketchup.

Heat and smoke are visible in the volume. So consider both options when deciding where to use 100% pain. It goes well with many dishes, but both have a strong flavor that can overpower a dish.


How can you not like a label that calls a scoop a scoop, like 100% Bread Hot Sauce? You get exactly what you see. It’s a fun topic to talk about. Even if you’re not a fan of hot sauces, this sauce would be great fun to showcase as part of a collection of hot sauces (and to laugh at its pain, bwah-ha-ha). Since most people won’t consume much of this sauce per serving, it’s also a good value for entertainment and laughter.


The Pain 100% hot sauce offers you the habanero in all its strength. There’s also a nice pepper flavor on the back end, so if you’re looking for hub flavor and a little pepper, the pain is 100% covered.

General taste 4
Thermal equilibrium 4
Sociability 3
Collecting 5
X-Factor 4

On a scale of 1 (lowest) to 5 (highest)

This source has been very much helpful in doing our research. Read more about 100 pain hot sauce ingredients and let us know what you think.

Frequently Asked Questions

What is the best brand of hot sauce?

Sure, you can get that same flavor from any brand of hot sauce but what makes branding your own hot sauce a good choice is the fact that you get to put your own personal touch on it. After all, what’s more personal than an original hot sauce recipe? Not only that but you can actually control the quality of the ingredients and you can make sure that what you’re putting on your food is actually good for you. The American’s love for hot sauce is well documented—it’s even one of the few things that our otherwise highly polarized nation can agree on. So, what is the best brand of hot sauce? There is no simple answer to this question, but we can use some basic statistics to determine what brands have the highest number of fans.

Is hot sauce still good when it turns brown?

Hot sauce is pretty much perfect as soon as you take the lid off the bottle. But what happens when it goes bad? Does it still taste as good as it did when you first opened it? Does it even still taste like hot sauce? While the internet has yet to reach a consensus on this point, we’ve performed an informal experiment on the effects of time and air on hot sauce in the hopes of answering at least some of these questions. You’ve probably heard the expression “once a bottle of hot sauce is opened, it starts to go bad”, but is that true? It depends. Some hot sauces contain vinegar, which can go bad over time. But many hot sauces are made more like ketchup, with vinegar to add tang but no acidity, and keeping them on the shelf without opening them won’t cause them to spoil. Still, to be on the safe side, check the “Best if Used By” date on the bottle and use the sauce before that date.

What is the hottest hot sauce in the world?

What is the hottest hot sauce in the world? It’s one of those questions that seems very simple on the surface, but is actually a lot more difficult to answer than you might think. People report feeling all kinds of sensations when they eat hot sauce, from a pleasant “tingling,” to “screaming agony,” to “pleasure.” What do those words even mean? Plus, people’s pain thresholds vary widely, so how do you even measure “hottest” or “pain” in the first place? The Carolina Reapers, Ghost Peppers, and Trinidad Moruga Scorpions of the world are so hot that they have been nicknamed “super hots.” That name refers to not only their searing heat, but also the fact that they are far more superhot than your average jalapeño or habanero. There is no hard-and-fast rule for determining what makes a chili a super hot, but these three peppers tend to be the measuring sticks that get quoted. The Carolina Reaper, for instance, rates at about 2.2 million Scoville units, compared to the average habanero which rates at about 200,000 Scoville units.

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