Find Our Superior Selection of Hot & Spicy Sauces in The Quilted Bear, Ogden Utah!
We had such a fun time at Good Things Utah during our first visit, we were invited back to the show for November 5th - International Hot Sauce Day! We brought sauces from Canada, Scotland, England, South Africa, New Zealand, and of course, our local, Utah USA based brand from Bear River Bottling. www.bearriverbottling.com We hope to return again on Friday, Jan 21st, 2022 - just in time for America's National Hot Sauce Day on January 22nd, 2022!
Here is the video intro from the www.abc4.com website:
"It’s International Hot Sauce Day! Can you handle the heat? Roger Damptz from Burn Your Tongue Hot Sauces stopped by to educate us on hot sauces from all over the world. As well as give the hosts a chance to test the strength of their taste buds."
Surprisingly, Damptz says there is a science behind a really good hot sauce. The base for most hot sauces is Vinegar except in England, they use a Lacto-Fermented formula, a naturally occurring bacteria, but he says most people can taste the tanginess the bacteria gives.
In Africa, the sauces give a quick upper burn (from Peri-Peri), but it drops off quickly as opposed to sauces that have a burn that lasts a while. A hot sauce does not need to be flaming hot in fact, the flavor is actually what brings customers back to buy the sauce. In Damptz opinion, the U.S. makes the best hot sauces (because we have ALL international influences in the USA), but hot sauces are a growing phenomenon around the world.
Nicea, Deena and Surae got to try these sauces from around the world first hand! There seemed to be a consensus that the more “mild” sauces were less hot but packed with flavor. As they got to the hottest sauces, they dipped their crackers in sparsely and Nicea combated the heat with a Hawaiian Roll dipped in milk." To see their full reactions watch the second video below the intro!
We are proud to receive another article for Burn Your Tongue in our local press! This time, we are in the September 2021 issue of Utah Stories Magazine! The article has also been uploaded to the www.UtahStories.com website as a Local Spotlight under the Marketplace tab.
We are editing the first paragraphs a bit here. The rest is perfect!
"Roger Damptz is on a mission to spice up your palette. The owner of "Burn Your Tongue - SSS... Simply Spicy Stuff" Roger offers nearly 700 hot sauce varieties for sale, and he can tell you about every single one. This self-designated Chilehead has curated the biggest hot sauce selection in Utah, with current locations in Ogden and Logan, and more on the way." (University Mall in Orem coming in November 2021 and, hopefully, setting up a booth at Layton Hills Mall in October 2021)
"Roger was first introduced to specialty hot sauce and snack stores (known as “hot shops”) in San Diego. On one trip to a local sauce specialty store called "Hot Licks" in Old Town, Roger ran into the owner, Craig Lerner. “I told him how much I missed his store and that no one was doing this (Hot Shops) in Utah. He said, ‘Why don’t you?’ I immediately stopped to think, ‘Why don’t I?’”
We thank Utah Stories and all of our Utah Chileheads for your support!
Click on our logo to the right to read the rest of the article!
We had such a fun time at Good Things Utah this morning! All three GTU hosts - Reagan Leadbetter, Surae Chinn and Nicea DeGering joined Burn Your Tongue Hot Sauces to sample spicy sauces from our superior selection of nearly 700 sauces available at our HQ inside The Quilted Bear - Ogden! Supposed to be only five, we had so much fun we ended up with a nearly EIGHT minute segment!
Here is the video write up from their website:
"Things got a little spicy on GTU today with a visit from Roger Damptz, owner of Burn Your Tongue. Burn Your Tongue is Utah’s Legendary Hot Sauce Leader. Our hosts can confirm this after taste-testing a line-up of Damptz’s sauces!
Damptz carries many different sauces with differing tastes and geographic influence. They have sauces from over half of the United States, Canada, New Zealand and Scotland.
So why is the sauce so hot? According to Damptz, spicy is not a taste like bitter, sour, salty, sweet or Umami. It is, in fact, Capsaicin that hits the pain receptors and causes the spicy effect. After tasting something spicy, cool down with milk, whip cream, bread, lemon or sugar.
We thank everyone at Good Things Utah and ABC4 Utah for their time and the segment! We also thank EVERY fiery food fan and #utahchilehead for your business and support!
UPDATE! We are planning to return to the show for TWO more segments on Nov 5th, to highlight more information about Burn Your Tongue and Hot Sauces (Local, US, and International), for International Hot Sauce Day! Also, its perfect timing to announce the new Locals Gifts, opening in University Place Mall near Utah Valley University, where we will have nearly 500 fiery flavors for our fans - Utah Chileheads! The USA's National Hot Sauce Day is January 22nd! Hopefully, we'll return to GTU for that one too!
Passion and Restraint: The Rise of Spicy Food in Utah
June 2, 2020 Alice Toler
"Sixteen years ago I moved to Utah and was greeted with two jokes: first, that all spicy food was intercepted at the state border and dusted down with a mythical “blanding agent,” and second, that Utahns had invented fry sauce because ketchup alone without mayo to cut it was too picante.
Fast forward to 2020, and a sudden awareness that I am now somewhat immersed in a totally unexpected spicy food culture here in the former Land of Bland. There are now native-sprung Utah hot sauce companies and peppery condiments and jellies coming out of kitchens all over the state.
It’s not just in Utah. Nationally, and perhaps internationally, spicy food is having a moment. The overwhelming popularity of the YouTube show Hot Ones is a marker for this phenomenon—in it, host Sean Evans interviews celebrities while both consume a succession of spicier and spicier chicken wings. The format is genius—as the wings get hotter, the interviewees’ “public faces” come off. We love to see this happen to people who are usually so collected, and we like to be unstrung occasionally ourselves. People all over are lining up to experience the compelling, flavorful agony of the chili. In an effort to get to the bottom of this phenomenon, I talked to five local purveyors of spice and asked them what’s driving this expansion.
The first person I sat down with to research this article was my friend Adam Kreisel, a chef and proprietor of local catering company Chaia Cucina. (www.chaiacucina.com)
I’ve been collecting hot sauces (perhaps overcollecting them) since I discovered the Hot Ones show last year, and by the time Adam arrived in my kitchen, the count in my fridge door pocket was 34 different bottles of sauce (OK, definitely overcollecting!).
I hauled them out onto the kitchen table and he graciously gave tasting notes on each while he mulled over the question of why spicy food is suddenly so popular:
“The interesting part about working with chilies is understanding physically how they operate, because that’s not always the same depending on the pepper. So this one,” he indicated a sauce, “is super hot, but that heat is really piquant and small, and with this other it’s big and wide and smoky.
“I never cook with heat just for heat’s sake, though,” he continued. “There needs to be a reason for it, and flavor that comes with it.”
Utah has recently become much more multicultural, he said, and spice has come along with that.
“California got full and everyone started spilling over the edge and migrating, and you’ve ended up with a pretty big Thai and Vietnamese community here, and those guys like spice.”
But weren’t the Mexicans here first? Those guys like spice, too.
“Yeah, but they got here before you could get the ingredients, and their food got blander because of that. Now you can go Harmons and get fresh Thai chilies, but who would have thought of that 15 years ago?”
The Self-Made Success:
A Mexican who would agree with Adam is Jorge Fierro, the charismatic and dedicated developer and owner of local Rico food products brand. (www.ricobrand.com)
When he arrived in Salt Lake City in 1986, he found the state of local Mexican cuisine to be pretty disappointing. Sensing a niche, he started providing a better experience with his take-home beans and burritos and salsas, and his business took off.
He had to be careful, though. “When I had my little market making refried beans, one day a lady came up and said ‘Jorge, my two-and-a-half-year-old son ate your beans, and he was crying because they were really spicy!’ There’s no spice in my ingredients, so I asked my cook, who was from Veracruz, and he admitted that he put some jalapeños in there to give them more flavor. I said you can’t do that!” This was in 1999, and things have changed a lot since then.
“In my 21 years as an entrepreneur, I’ve seen people in Utah start to demand more and more spice, especially in the past five to seven years. Utahns are becoming huge foodies!”
He also credits the LDS Church for some of the expansion. “You find returned missionaries who want to find where the spicy food is here!”
But still, spice has to be provided carefully. “Americans don’t like to be surprised,” he says. “Let them know! If you present a surprise factor you can lose a customer because some of them really cannot take it. I believe that we as a company have been able to respect that.”
But, he notes, people everywhere are getting more adventurous. “More and more restaurants are taking the risk with spice. Those little chili pepper icons on the side of the menu to show the hot food…they just get more and more!”
The Sweet Touch:
Rick Black is just the kind of returned LDS missionary that Jorge is talking about. He spent his mission in Korea exploring the kimchi-based cuisine there, though he describes himself as always having been an “adventure eater.” Now he and his brother have started a business, Free Range Fudge (www.blackmarkettradingcompany.com), making chili-spiced fudge in three different flavors and levels of heat. This is a sort of “gateway drug” for spice—the perfect storm of sweet, hot and chocolate—and it has already won many fans.
Rick is particular about his product. “What I’m most disappointed in when you go to pepper in chocolate is that anything else you can find commercially is one-noted. They only use one pepper, usually just a cayenne, though sometimes they’ll use chipotle. With me, it depends on the batch, but in my fudge I’m using from seven to 12 different pepper varieties, to provide a complex heat.”
Why are Utahns suddenly waking up to the world of spice? “The 2002 Olympics…that’s to me when we got a diversity of restaurants and providers, and after that, people demanded a little bit more. Not only that, but I’ve always heard that as you age, your taste buds dull, and with the Baby Boomers getting old…we want our spicy food. So, you’re welcome, everyone!”
One purveyor of Rick’s fudge sauces is Roger Damptz (www.facebook.com/BurnYourTongue). A low-key legend among spice enthusiasts in Utah, he knows everything there is to know about hot sauce and carries the state’s most comprehensive variety of sauces.
I first became aware of Roger when a couple of friends heard I was researching this article and told me of an almost-mythical array of hot sauces…but I’d have to drive to Ogden and plumb the depths of the Quilted Bear, a craft and home decor consignment shop at the Newgate Mall. Intrigued by this speakeasy-esque mystique, I contacted Roger and drove north. I was a bit disappointed not to have to provide a secret password to a masked heavy behind a door slot, but Roger’s overwhelming enthusiasm and encyclopedic knowledge more than made up for it.
He has over 27 linear feet (over 30 feet as of 2021) of hot sauces on 10 shelves in the middle of the store, nestled among decorative aprons and hand-painted figurines.
“When I’m fully stocked I have over 550 different sauces,” he says. The Hot Ones show has been good to him. “It’s been a key to some of the growth,” he says, “but I’ve also been doing my part to bring hot sauce into the mainstream.
He started his business as a hobby in 2007 and moved to the Quilted Bear in 2009. “I’ve been advocating for hot sauce the whole time,” he says. In fact, Roger attends both the Scovie Awards and ZestFest, annual competitions crowning the best spicy concoctions, and he sends Utah-produced sauces to national-level reviewers to get our locals more exposure.
He also credits the LDS returned missionaries with helping expand Utahns’ appreciation of spicy food, but also notes that nationally the phenomenon has been tied to the rise of craft beer and specialty barbecue sauce.
Is there anything unique to Utah-produced sauces? “The guys here rate their heat a little higher than it might be elsewhere, because they don’t want to scare people off. They don’t want to blow your mouth out!” Utah is spice-curious, but Utahns are still a pretty cautious bunch.
Another man chasing his pepper-head dream is David Born, a former vice president at Sevillo Fine Foods, who recently left that company after acquiring local brand Chili Beak hot chili oil (www.chilibeak.com).
“Chili Beak posted on Facebook that they were closing their doors, and I was so sad—they had such a great product! So I reached out to them, thinking maybe there’s a way to keep this going.”
Like Roger, he sees a connection to the craft brewing phenomenon. “There’s a huge crop of microbreweries, and people who are chasing their passion in life.”
“We’re in a really progressive place with a lot of creative individuals in the food world here,” says Born. He also sees how a different aspect of the LDS culture fosters the rise of the Utah foodie: “Mormons are raised with a sense of community that helps with co-ops and incubators. People understand how valuable that is for everyone! Our food truck industry in Salt Lake is just amazing.”
As Utahns become gourmands, they appreciate spicy food more and more. “Flavor enriches your life,” he continues, “and who knows, maybe global warming is bringing the heat!”
David’s enthusiasm, like that of every other interviewee I contacted, is infectious. “I’m taking a risk and building something creative that I’m passionate about and coming out with new ideas.” Indeed, he’s already expanded Chili Beak to include a delicious line of spicy caramels, and has been talking with other local companies about collaborating on spicy products.
And finally for the longest view of spicy food in Utah I was able to find, I spoke to Lucy Cardenas of the famous Red Iguana restaurant (www.rediguana.com).
Born into Utah’s premier spice family, Lucy is continuing a family tradition started in the 1960s. “We always had spice in our house and in our restaurants,” she says. “My parents introduced a lot of different flavors into the valley, and they were pioneers in that. I think it’s a good sign that the world is evolving and people are experimenting. Different cultures are being introduced to different communities, and slowly but surely they introduce their way of eating and cooking, too. It makes life spicier and a whole lot more fun.”
So has the Red Iguana had a hand in helping this along? “I hope so! We have a mole amarillo that is extremely popular, and it’s our hottest one. We garnish our plates with a little serrano pepper and they can be so spicy! I know that not everyone indulges, but I hope that Red Iguana has influenced people’s taste buds. Spicy food is good for you, and good for your health. It represents the fact that people are open-minded. Hot spicy food will unite us all!”
Why do we suddenly love spice so much? I think the trend tracks the weaving together of cultures globally. It’s a culinary indicator of how interconnected and interdependent we are. The world has gotten mighty small all of a sudden. Seven-plus billion of us leaves not a lot of elbow room, and now with the pandemic we can’t ignore it any longer, or assume that we can’t be intimately affected by events that originate thousands of miles away.
I have three flats of pepper seedlings to go into the garden this year, and by the time quarantine is lifted I hope to have a decent crop to share with friends and neighbors. We might have to stand six feet away from each other in the meantime, but “blitz spirit” has made us friendlier. Spicy food might just save the world after all.
Alice Toler is a born-again pepper enthusiast, captivated by the conundrum of Capsaicin, and fascinated by its far-flung influence.
Health Benefits and More:
1) Peppers get you high! Capsaicin makes the brain release endorphins and dopamine. A good wallop of spice can make you lightheaded, depending on your sensitivity level.
2) They present a spiritual challenge: the Baniwa people of the Amazon basin use peppers as a rite of passage. Adolescent Baniwa eat the peppers to demonstrate their patience and courage, to purify their bodies, and to protect them against bad spirits that cause disease.
3) Along with dairy products, spicy foods are believed by many to provoke odd and memorable dreams. This may be because the gastrointestinal disturbance caused by eating peppers rouses the sleeper out of a REM state several times during the night.
4) Studies have indicated people who eat spicy food regularly have lower LDL cholesterol levels and better cardiac health. Capsaicin may also act as an anticoagulant.
5) Spice ramps up your metabolism and may help you lose weight! Eating hot peppers at breakfast may help suppress appetite for the rest of the day.
6) The endorphins released when you eat spicy food can help alleviate pain all over your body, and they also reduce inflammation. Some migraine sufferers experience headache relief by eating hot peppers, and the anti-inflammatory effects can help alleviate allergies.
7) If your gut can tolerate Capsaicin, then eating spicy food may help you maintain healthy digestion by reducing stomach acidity and stimulating saliva and digestive juices. But if it hurts you, don’t eat it!
8) 2015 and 2019 studies both indicated that eating spicy food 6 or 7 days a week is associated with increased longevity.
9) Capsaicin is antibacterial, and there are some indications that it can selectively kill cancer cells.
10) Capsaicin creams applied to the skin treat psoriasis and alleviate arthritis.
11) The antiviral properties of Capsaicin have been investigated to combat the herpes virus and to treat shingles."
This is a text copy of the article posted in the first digital-only edition of Salt Lake City's Catyalyst Magazine, June 2020
Our section is "The Encyclopedian"
From Brian: "It was a rough go for brick and mortar hot sauce shops around the world in 2020. But when I enter a hot sauce shop, my pupils dilate and move into a trance looking to expand my collection of craft hot sauces.
These are 32 special hot sauce stores around the world that have been a hot sauce shrine to their locals and travelers.
Skipping down to Section 17...
3651 S. Wall Ave STE 1129
Inside The Quilted Bear
Ogden, Utah 84405
This is not your average specialty grocery store, you will find 650+ hot sauces from all over inside! Testimonials say it’s the go-to place in Utah, fans traveling far and wide to check out the shop. Their selection varies in heat, flavor, and famous Hot Ones sauces. Find your favorite Hot Ones Sauce Store sauces here! You can often find sales and coupons to build your “own sauce empire.” Also, never fret, you can taste the sauce before you buy!
Find local Utah sauces, or craft sauces from all corners of the U.S. They are located in The Quilted Bear at the Newgate Mall in Odgen. Check out their Instagram #burnyourtongue. We recommend checking out their hot sauce reviews and posts to catch up on sauce, they are great about staying active on social media."
We were honored by Brian at the blog site CraftHotSauce.com by being listed with several Hot Sauce Industry Leaders we personally admire including Hot Licks - The Store behind the WHY we even started! - and Mikey V's Foods, as one of the unique locations selling sauce in the World!
Why? We have the LARGEST selection of sauce that is NOT being sold from its own retail storefront! As of now, July 2021, all of our locations are sold from Consignment booths!
Back in 2012, we we awarded a Staff Choice from the Best of Utah Awards from Salt Lake City Magazine! Then and now, we have the largest selection of sauce for sale outside of its own store! Since then, we have grown to well over double the size from when Burn Your Tongue was awarded, but have never heard back from SLC Weekly. Maybe the Staff that liked Hot Sauces left... We'll try again!
From the Award "Even if you think you’ve got a taste for hot stuff — chilies, salsas, hot sauces and more — it’s always nice to get a chance at trying a new item out before buying a whole scorching bottle. Burn Your Tongue — operating a consignment booth in The Quilted Bear location in Ogden’s Newgate Mall — offers a wide variety of mouth-melting products. But for those who’d rather not purchase blind, there are occasional special Saturday tasting events for a chance to taste-test new products. Keep watch on the site for schedule updates so you don’t miss out on the hottest new thing"
Speaking of our Spicy Saturday Sampling events, we look to have these return to the stores soon! Like & Follow us on Facebook for quick news when we post upcoming Burn Your Tongue events!
We thank every one of our #utahchileheads for your business and support!
We were awarded a Staff Choice Award from Salt Lake City Weekly Magazine back in 2012. We'll reach out again to try and receive another... This Best of Utah list has been removed so we'll just link you to their site below. Thank you for your support!