Avery Island

Avery Island,

salt dome, 163 ft (50 m) high and 2 mi (3.2 km) in diameter, S La., in an area of sea marshes and swamps. A corporation controlled by the Avery and McIlhenny families owns the island. Hot peppers grown there are used to make Tabasco sauce. Salt has been extracted since prehistoric times; rock salt has been mined there since 1862. Edward Avery McIlhenny, author of Bird City, created Jungle Gardens, which contains many rare plants, trees, and flowers. The island also has a bird sanctuary.
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References in periodicals archive ?
of Avery Island, Louisiana, the maker of Tabasco, said it "expressly prohibits its distributors from reselling Tabasco brand products in Iran....
The brand was created by Edmund Mcllhenny in 1868 on Avery Island in Louisiana.
AVERY ISLAND, LOUISIANA AN INLET of the Gulf of Mexico, this geological oddity is covered with subtropical flora and oaks draped with Spanish moss.
The company owns about 30,000 acres of marsh around Avery Island. Each year, Romero burns about half of it.
Made from three key ingredients -- tabasco peppers, salt and vinegar -- the pepper mash is aged in oak barrels for three years and then bottled by Edmund's Family on Avery Island.
It contains just three ingredients TABASCO[R] peppers, Avery Island salt from Louisiana, and all-natural high grain vinegar.
Casting about for something new to do, McIlhenny began growing peppers on Avery Island, a wetland salt dome near Louisiana's eastern tidal marshes.
Founded in 1868 on Avery Island, La., I'm still run there by the same family.
My great uncle was a member of Louisiana's Avery family (who, along with the Mcllhenny and Marsh families, controlled Avery Island, TABASCO and a variety of other island commodities).
This isn't just a collection of well-known and often-discussed landforms, but includes smaller locales often overlooked but equally important, geologically speaking, from the Reelfoot scarp in Tennessee to Louisiana's Avery Island, which features an 8.5-mile high column of salt.
"Hot sauce enthusiasts will immediately recognize the pungent taste of red peppers, Avery Island salt and distilled vinegar, coupled with a subtle sweetness--but not too sweet--undertone from the jelly bean itself."