Consumers are more and more exposed to global cuisines. As people travel and discover other cultures and tastes; trends and flavouring preferences usually come back home with them.

However, spicy and hot ingredients are more than just heat. They also contribute to adding powerful and characteristic flavour to many regional savoury cuisines, which usually comes from countries such as India, Japan, Mexico, North Africa and Middle East.

In flavours terms, “hot and spicy” refers to pungency and heat sensations; but spicy is a relative term. Considering that many consumers have already developed a discerning own palate for spicy; and that this sensation depends on the tolerance and the capacity of each person’s buds to love or support the pungent and hot effect; companies real defy is to adapt spicy and hot level in each product, to satisfy all the palates.

Mexican food is one of the most popular pungency cuisines, whose dishes include ingredients such as curry, tacos seasonings, horseradish and sriracha.

South-eastern Asia’s traditional cuisine is a revelation. Japan and Korea offers are becoming one of the most appreciated all over the world thanks to its sauces as wasabi or its spice blends as shichimi togarashi, a Japanese blend of dried chilies and spices.

Indian pantry is easily recognised by its enticing colours and pungent flavours. Incorporating to the dishes some of the more used ingredients such as curry, turmeric, garam masala, tamarind, cardamom or tikka masala sauce, will transport customers to the authentic Indian street food.
Zhug, served up by Middle Eastern cuisine, is a spicy green hot sauce made with chilli peppers, fresh green herbs and lots of aromatic seasonings such as cumin, coriander and cardamom seeds.

There is another spice blend used in a multitude of dishes as bread, vegetables, chicken, beef, lamb or fish, called Za’atar. Za’atar. It is compounded by earthy spices like cumin and coriander, some savoury dried herbs like thyme, oregano and marjoram, sumac and sesame seeds.

Africa is the country of the sun, and its flavours as in Berbere and Harissa dishes, are as warm as its lands.

Berbere is one of the most delicious and versatile Ethiopian spice blends that includes chilli pepper, garlic, ginger and basil.
Harissa is a delicious dip coming from Tunisia, typically cooked with a paste of ground red chilli peppers and garlic, other spices such as coriander and cumin, lemon juice and olive oil.

The chilli pepper, also called just chilli, is the fruit of plants from the genus Capsicum, in the family Solanaceae.

Chilli peppers are notably renowned for their heat and pungency effects mainly caused by their main compounds named capsaicinoids. Due to this characteristic, chilli has become the essential ingredient in any hot and spicy sauce or dish.

People are craving different and exciting experiences but we have to recognise that spicy foods and beverages produce a burn and pain sensation in the mouth, at least, for a while.

Capsaicin may also play an important role in health: they may help to fight against some oxidative and inflammation processes; and they may have the ability to kill some cancer cells, according to the American Association for Cancer Research.

In spite of this trend growing up, hot and spicy aftertaste may terrify the taste buds of the less daring people.

As a result, some food explorers want to pair sweet, savoury and spicy tastes, so they demand for a greater range of combinations of them.

That is why, brands are starting to embrace this concept in their offers, to satisfy new exciting creations each consumer’s need.

Spicy and hot flavours in dairy applications, both in yoghourts and in cheeses, are a development already established in different countries such as India or South America.

In other countries, the dairy aisle has already accepted some new products in its lines; which combine the mildness of milk with the heat of spicy ingredients.
More and more, consumers are concerned about long-term health and health-boosting benefits obtained from food and beverages. For this reason, they are asking for healthier products.

Yoghurt is a dairy healthy product which matches perfectly with spicy and hot ingredients, and it is widely used in savoury dishes to create powerful flavoured sauces, toppings and dips.

The milk is characteristically sweet and creamy, capable of partially neutralising the heat sensation produced by different spicy molecules, such as capsaicin.

The mix-result of fusing yoghurt with spicy touches can be done gradually, and it can be adapted to obtain a spicy and hot aftertaste personalised to each creative dish and to satisfy the even most demanding palates.

Pairing chocolate and chilli has been one of the most controversial food combinations ever, but the experience of eating them together is intense and unforgettable.

As we have said, chilli peppers contain capsaicin which helps release hormones of well-being. On the other hand, chocolate also stimulates serotonin in the brain, triggering a great sense of sweet happiness.

Interestingly, Aztecs knew that and they used to serve a chocolate but spicy flavoured beverage called Xocolatl during their most important ceremonies.

Do you dare?

Snack’s business is on the rise.

Either savoury or sweet snacks, they have always been presented to consumers as a quick-to-eat source of energy, which has been created in order to solve the problem of customers’ lack of time.

In this line and due to the current busy lifestyles, more consumers frequently snack throughout the day.

For this reason, the snack concept is undergoing an evolution and, nowadays, snack’s marketers want also to satisfy and provide fun eating experiences; adding spicy blends for consumers who have a flair for finery flavour.