Pain is good batch #218 Louisiana style hot sauce-deep in the bayou on the edge of the swamp, gators sun, crawfish boil and toffee simmers. It was there that Cajun hot sauce was born of cayenne and tabasco peppers, where the term 'coonas' meant french heritage and hot food. That heritage has transcended the past that pushes through the portals of time to heat, to flavor and to mardi gras.