A NEW WAY TO HEAT UP MENUS
While hotter-than-hot sauces will always appeal to adventurous patrons, the latest spice trend is more than simply a look at Scoville ratings (the measure of a pepper’s pungency). Driven by consumer curiosity and a desire for authentic ingredients, it has become apparent that the nuanced flavor profiles of chile peppers are just as important as the levels of heat they impart. Fruity, floral, smoky and even sweet notes bring balance to spicy condiments, egg dishes, beverages and globally inspired street foods. And because preference for spice varies across generations, it’s important to offer a range of spice levels—or the ability to customize dishes—in order to meet the needs of your patrons. Starting with a familiar base—like ketchup, mustard, aioli or ranch dressing—is a great way to incorporate global seasoning blends or puréed peppers into approachable new applications.