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Primary Pepper: Most traditional Buffalo sauces, including commercial brands like Frank's RedHot, use cayenne peppers as the main ingredient. These peppers provide a moderate heat level (around 30,000–50,000 Scoville Heat Units) and a tangy, slightly fruity flavor 38.

Form: Typically used in the form of a pre-made Louisiana-style hot sauce, which is made from cayenne peppers, vinegar, and salt. Common brands include Frank's RedHot, Crystal Hot Sauce, or Valentina HOT 178.

Ghost Pepper Flakes or Cayenne Flakes: Some recipes add ghost pepper flakes or extra cayenne for increased heat 1.

Bird's Eye Chilies: For a spicier version, Bird's eye chilies (Thai chilies) can be added during fermentation or blending 3.

Paprika: While not a hot pepper, paprika (especially Hungarian hot or smoked paprika) is often included for color and subtle sweetness 13.

Fermented Sauce: Some homemade recipes involve fermenting cayenne peppers with salt and water for 3–7 days to develop a deeper, tangier flavor profile similar to Frank's RedHot 3.

Quick Sauce: Simpler versions skip fermentation and directly combine pre-made cayenne-based hot sauce with butter and spices 178.

Consistency: Butter is essential for Buffalo sauce's thickness and richness, but it does not come from peppers 178.

Spice Control: The heat level can be adjusted by altering the ratio of hot sauce to butter or adding extra cayenne pepper 78.