Photo credit: Fine Dining Lovers
We love our favorite spicy Mexican and Asian dishes in America. It appears that the extreme heat we love in our food is shifting to more complex flavors with specific pepper varieties.
In a recent article in Food Business News, Juliet Greene, corporate chef for Mizkan Americas, Mount Prospect, Ill said, “We have moved well beyond common Hispanic and Asian flavors that are now firmly established in the mainstream and into more hyper-local and specific regional flavors in the spicy flavor palate,” Ms. Greene said. “Crushed chili peri peri sauce from Africa and Portugal, the fruity and spicy aji Amarillo pepper from South America, a wide variety of curries from India and the Korean fermented red pepper paste gochujang sauce are coming into consumer consciousness similar to the way that sriracha sauce did. The hot sauce section at the grocery store is my favorite area to peruse because it’s always expanding with new brands from both some of the expected players and with local and niche brands.”
High-heat complex flavors are showing up in everything from our favorite food dishes to candy, brews and cocktails, sauces, snacks and desserts. Even the Coke-Cola Co. is putting its hat in the ring with the launch of vitaminwater fire.
I love that we are seeing the beginning of a food revolution with the combination of different spices and hot peppers in food preparation today. This hot pepper lover will definitely adventure into the world of high-heat complex flavors with my food. What about you?
Article link: Credit, Monica Watrous, Food Business News
Spice is nice, but complexity is key
Debra Jauregui, Astro Foods International
Director, Business Development / Marketing