FAQ/More Info

Food Stuff – FAQ

❓ Is this hot sauce made with real ingredients?

Yes. All-natural, minimally processed, no refined carbs, liver-friendly, gut-friendly, etc. Every bottle is crafted using whole foods—no stabilizers, no artificial preservatives, and no junk.

❓ What’s in Aloe Vera?

Aloe Vera is a succulent plant known for its gel-like interior, which has been used for centuries for soothing burns, moisturizing skin, and aiding digestion. While raw aloe vera is it’s own beast, we use filtered pure aloe vera gel, which is known for soothing digestion, promoting hydration, and antioxidant properties.

❓ Does this contain probiotics?

No. While it’s made with fermented ingredients, the product is heat-treated for safety and shelf stability, so it contains no live cultures.

❓ What remains after probiotics are cooked?

Our method is similar to those studied for postbiotic potential—heat-treated ferments that retain microbial byproducts, not live bacteria.

❓ What benefits can you get from postbiotics?

When a fermented product is cooked, the probiotics die. Postbiotics, such as peptides, organic lactic acid, and fermentation metabolites are still present. Current studies suggest postbiotics may support gut health, immune system health, digestive comfort, and can even help with inflammation.

❓ What’s the vibe of the sauce?

Each sauce is flavor-first, and made to be pleasant. Expect bold, unapologetic, layered flavor designed to make your food slap.

❓ Why green tea in the pickles?

Green tea is rich in polyphenols, especially EGCG, which are anti-inflammatory and linked to metabolic, neurological, and cardiovascular function. Even drinking the brine has its own benefits, including electrolyte replenishment.

❓ Is this an artisanal product?

Yes. We use only glass and silicone to ferment. If an ingredient is made in Michigan, we get it from Michigan. Our standard for quality is enormous, and we’re proud of that.

❓ Is it gluten-free or vegan?

Technically, yes. No animal products or gluten-based ingredients are used.

❓ How is it preserved?

We rely on salt, acid, and heat—no artificial preservatives. Each product is hot-filled and sealed in glass to stay shelf-stable.

❓ What makes Zack’s different from other sauces?

We don’t chase gimmicks. We chase flavor. Fermentation. Style. Funk. Heat. Clean ingredients. No shortcuts. This is sauce with a purpose. This product supports your body, contains absolutely nothing artificial, starts and finishes in a glass container, and contains exciting contemporary ingredients. You haven’t had a hot sauce like this before.

📚 Sources

  1. Postbiotics & Fermented Product Residues

    • Salminen, S., et al. (2021). The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of postbiotics. Nature Reviews Gastroenterology & Hepatology, 18(9), 649–667. https://doi.org/10.1038/s41575-021-00440-6

    • Aguilar-Toalá, J. E., et al. (2018). Postbiotics: An evolving term within the functional foods field. Trends in Food Science & Technology, 75, 105–114. https://doi.org/10.1016/j.tifs.2018.03.009

  2. Green Tea / EGCG Benefits

    • Chacko, S. M., et al. (2010). Beneficial effects of green tea: A literature review. Chinese Medicine, 5, 13. https://doi.org/10.1186/1749-8546-5-13

    • Yang, C. S., & Wang, H. (2016). Cancer preventive activities of tea catechins. Molecules, 21(12), 1679. https://doi.org/10.3390/molecules21121679

  3. Aloe Vera Internal Use

    • Hamman, J. H. (2008). Composition and applications of Aloe vera leaf gel. Molecules, 13(8), 1599–1616. https://doi.org/10.3390/molecules13081599

    • Boudreau, M. D., & Beland, F. A. (2006). An evaluation of the biological and toxicological properties of Aloe barbadensis (Miller), Aloe vera. Journal of Environmental Science and Health Part C, 24(1), 103–154. https://doi.org/10.1080/10590500600614303

  4. Pickle Brine & Electrolytes

    • Miller, K. C., et al. (2010). Reflex inhibition of electrically induced muscle cramps in hypohydrated humans. Medicine and Science in Sports and Exercise, 42(5), 953–961. https://doi.org/10.1249/MSS.0b013e3181c0ea0b

    • Craighead, D. H., et al. (2016). Oral ingestion of pickle juice in humans: Effects on plasma electrolytes and muscle cramp threshold. Journal of Athletic Training, 51(3), 265–272. https://doi.org/10.4085/1062-6050-51.3.10

  5. Natural vs Artificial Preservation

    • Gyawali, R., & Ibrahim, S. A. (2014). Natural products as antimicrobial agents. Food Control, 46, 412–429. https://doi.org/10.1016/j.foodcont.2014.05.047

    • Leistner, L., & Gorris, L. G. M. (1995). Food preservation by hurdle technology. Trends in Food Science & Technology, 6(2), 41–46. https://doi.org/10.1016/0924-2244(95)98248-5

  6. Artisanal Food Definitions

    • Tregear, A., et al. (2007). Regional foods and rural development: The role of product qualification. Journal of Rural Studies, 23(1), 12–22. https://doi.org/10.1016/j.jrurstud.2006.09.010

    • Bérard, L., & Marchenay, P. (2007). Local products and geographical indications: taking account of local knowledge and biodiversity. International Social Science Journal, 58(187), 109–116. https://doi.org/10.1111/j.1468-2451.2007.00681.x

  7. Hot Sauce Health & Capsaicin

    • Ludy, M. J., et al. (2012). The effects of capsaicin and capsiate on energy balance: critical review and meta-analyses of studies in humans. Chemical Senses, 37(2), 103–121. https://doi.org/10.1093/chemse/bjr100

    • Sanatombi, K., & Sharma, G. J. (2008). Capsaicin content and pungency of different Capsicum spp. cultivars. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 36(2), 89–90.

Scoville Heat Units

  • Plum Crazy (1,000–1,500)

  • Kiwi Krush (1,000–2,500)

  • Classic Green / Shock Tonic (2,500–5,000)

  • Smokeberry (7,000–10,000)

  • Classic Red (15,000–30,000)

  • Sichuan Ginger (40,000-75,000)

  • Classic Orange (100,000–350,000)

Source: https://en.wikipedia.org/wiki/Scoville_scale