{"id":3757,"date":"2021-09-30T10:19:08","date_gmt":"2021-09-30T15:19:08","guid":{"rendered":"https:\/\/griffithfoods.com\/?p=3757"},"modified":"2023-01-31T09:29:20","modified_gmt":"2023-01-31T15:29:20","slug":"chiles-flavor-not-fire","status":"publish","type":"post","link":"https:\/\/griffithfoods.com\/ja\/viewpoints\/chiles-flavor-not-fire\/","title":{"rendered":"Chiles: Flavor, Not Fire"},"content":{"rendered":"
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Chiles: Flavor, Not Fire<\/h1> <\/div><\/div>

Extreme heat is often played up as a focal point of menu items and retail foods featuring chile peppers\u2014but it\u2019s not the whole story. With tens of thousands of chile pepper varietals found around the world, the range of spice levels, flavor profiles and colors is unparalleled. Chefs and manufacturers are utilizing chiles in new ways to showcase their flavor complexity, balancing fire with tangy, sour and sweet ingredients.<\/strong><\/p>

Over one-third of consumers in the US say that \u201csweet and spicy\u201d is a preferred flavor profile for both protein and snacks. Products like Korean barbecue beef steak strips marinated in sweet soy sauce with garlic, onion and gochugaru chile flakes create a well-rounded flavor experience. On restaurant menus, the balance of sweet and heat plays out on items like burgers and chicken sandwiches, topped with such condiments as apple-habanero barbecue sauce, pineapple-habanero sauce or jalape\u00f1o jam.<\/p>

In Europe, seafood is well-represented among chile-flavored protein launches. Sardines packed in olive oil infused with peri-peri peppers can be found on grocery shelves in Denmark, while Thai-style fishcakes heat up the frozen foods aisle in England.<\/p>

While many snacks in India tend to play up heat, others showcase contrasting flavor profiles that serve to balance out the fire. Jwala chile-lime rice sticks and masala banana chips with Reshampatti pepper and mango powder are just some of the unique examples. Across Southeast Asia, 70% of the product launches inspired by mala\u2014the signature flavor of Sichuan cuisine\u2014fall into the snack category (Mintel, 2021). Er jing tiao chiles and Sichuan peppercorns, among other ingredients, deliver a \u201cspicy and numbing\u201d sensation to the end product.<\/p>

The cuisines of Central and South America are abundant in peppers that add mouthwatering flavor to proteins and plant-based meat alternatives. Recent product launches include sausages seasoned with Brazilian iquinho peppers, which offer a tangy citrus taste followed by sweet and slightly smoky flavors similar to the habanero. And when habaneros are too hot, chefs around the world are taking advantage of the game-changing habanada pepper, which delivers the color, texture and fruity taste of a habanero without any heat.<\/p>

Today\u2019s consumers are ready to explore the nuanced, complex flavors of global chile peppers. Whether pur\u00e9ed into a condiment, dried and incorporated into a protein seasoning, pickled or infused into a broth or oil\u2014smoky, sweet, floral and earthy chiles give menu items and retail products a memorable punch of flavor.<\/p>

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