Spicy Revolution

Spicy Revolution

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The nuanced heat of peppers is showcased in our Chilies Obsession trend. Chilies can deliver sour, sweet and smoky elements – and sometimes even fruity – providing a canvas for spices and other flavors. Beyond chilies, globally inspired sauces and seasoning blends pack a punch in our Heat Plus Tang trend – offering up chamoy sauce in Mexico and sambal in Southeast Asia. Finally, the tingling pungency of peppercorn delivers a complete sensory experience in Sweet on Pepper
 
Chilies Obsession
 
With hundreds of varieties, each chile brings a unique level of heat, distinctive flavor and usage to the table. These are the chilies to watch as you incorporate them into grilling marinades, salsas, sauces, beverages and more. 
  • Aji Amarillo– Bright orange, thick-fleshed chile that is ubiquitous in Peruvian cuisine.
  • Guajillo– Mild Mexican dried chile with a smoky, fruity flavor. 
  • Tien Tsin– Hot Sichuan chile that is considered very hot.
  • Chilie de Arbol– Bold Mexican chile with subtle, smoky taste.
 
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Heat Plus Tang 
 
All around the world chefs and home cooks alike have embraced tangy contrasts to balance heat in sauces and seasonings. A few big hits? Chamoy Sauce in Mexico – a spicy, sweet and salty condiment made from pickled fruit, lime, spice and chilies typically served with fresh fruit. Sambal Sauce in Southeast Asia – made with chilies, rice vinegar, sugar and garlic delivers heat and tang to stir-fries, noodles, eggs, meat, seafood and veggies. 
 
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Sweet on Pepper 
 
Pepper’s tongue-tingling, bold edge is tempered by naturally sweet ingredients like syrups and exotic fruits. After hiding in plain sight for so many years, pepper is finally capturing the spotlight. Its up-front bite and lingering sensation offer the next wave of intense, pungent flavor.  
 
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