Join us as we take a deep dive into Chiles: Flavor, Not Fire with global market research partner, Mintel.
This report covers Chiles: Flavor, Not Fire through a regional lens across our three business segments, including CPG Snacking, Protein, and QSR/Foodservice, with the overarching objective of elevating insight-driven culinary leadership around the world.
Chiles: Flavor, Not Fire
When it comes to chile peppers, heat isn’t the whole story.
In fact, the desire for fire has taken a back seat to a more nuanced appreciation of the complexity of pepper flavors, which can range from floral to fruity and smoky to sweet. Flavor and spice level can vary even within a single plant, depending on environmental factors (a prime example being the shishito pepper). With an estimated 50,000 pepper varieties cultivated globally, there truly is a chile to meet the preferences of every patron or consumer.
And the local chiles integral to such cuisines as Peruvian, Spanish and Turkish are making their way into dishes around the world. For example, the fastest-growing peppers on U.S. restaurant menus are shifting toward Middle Eastern and Mediterranean varieties, including tart and earthy Aleppo peppers, fruity and mildly hot Calabrian chiles, and chocolatey, tannic dried Urfa peppers. In addition to exploring flavor profiles, we’ll examine the effects of sustainable sourcing on the chile pepper trend.