For several years, adding spice to recipes and formulations was all about adding heat. Today, however, consumers like dishes with the juxtaposition of heat select sweet, hot, sour and umami flavors.
For several years, adding spice to recipes and formulations was all about adding heat. Today, however, consumers like dishes with the juxtaposition of heat select sweet, hot, sour and umami flavors.
Chefs are selecting certain chilies and spices to create pungent, full-flavored, bold and unique flavor profiles that promote more interesting cuisine. Chefs may pair chilies that create instant heat on the tongue with others that bring out heat slowly, in a more earthy or nutty way. For example, this process might combine chilies with tamarind for hot and sweet; or chilies with citrus for a tangy heat.