Consumers can’t seem to get enough heat. Spicy flavors continue to show up in cuisines worldwide, and more restaurants are incorporating international spicy flavors in their food.
A Little Heat Goes a Long Way
Move over, jalapeno—habanero is undergoing a resurgence in popularity. With a Scoville scale ranging from 350,000 units to 750,00 units, this tiny yellow beauty packs much punch. Chefs use habanero to flavor everything from salsas and sauces to vinegar and even cocktails; the flavor marries particularly well with fruits like mango and pineapple, where sweetness can help overcome some of the heat.
International Heat
Middle Eastern flavors are also part of the literally hot trend. Berbere is a complex spice blend that contains more than a dozen ingredients, including chili pepper, garlic, fenugreek, ginger, basil, and rue. It’s flavorful and fiery and is a core ingredient in Ethiopian cuisine. Berbere is great as a meat and seafood rub. It’s perfect to season everything from salad dressing to steamed vegetables.
The Hot Sauce Evolution
Another spicy trend that shows no sign of slowing down is sriracha, showing up on tables alongside ketchup and mustard as a standard condiment. But a relative might be giving sriracha a run for its money—Korean gochujang. This sweet and hot fermented chili paste adds a kick to dressings, rubbed on meat (especially chicken) and vegetables, dolloped in soups and stews, or served as a decadent dipping sauce for fries.
Expand the boundaries of flavor with all things spicy.
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Eat well.
Dawn
Dawn Ferchak
Dawn Ferchak has been a writer and editor for more than 15 years. She received her BA in English Literature from William Paterson University and began her career straight out of college. Her areas of expertise include food, travel, hospitality, pharmaceutical and biomedical sciences, health and wellness, and the arts. She is a published poet and creative writer. In her spare time, she volunteers with animal rescue and rehabilitation organizations.