<p>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 everythingAudio Onemichistory.comFollow me on Instagram: @onemic_historyFollow me on Substack: https://onemicblackhistorypodcast.substack.com/Follow me on Threads: https://www.threads.net/@onemic_historyPlease support our Patreon: https://www.patreon.com/user?u=25697914Buy me a Coffee https://www.buymeacoffee.com/Countryboi2mIf this story hit home, watch next:Why Black Folks Love Collard Greens (pepper vinegar’s perfect partner)How Barbecue Whitewashed Its Black PitmastersFurther reading/creditsJessica B. Harris; Michael W. Twitty; Adrian Miller; Frederick Douglass OpieEarly cookbooks: Mary Randolph (1824), Malinda Russell (1866), Abby Fisher (1881)</p>
