Shipments of curries and chili peppers to foodservice outlets grow by double-digits
Cultural influences and the more adventurous taste buds of US consumers have made flavors like tikka masala, poblano, and doenjang recognized names on grocery store shelves and restaurant menus. The affinity US consumers continue to show for ethnic flavors and dishes is supported by the fact that 755 of US adults, especially young adults, are open to trying new foods, reports The NPD Group, a leading global information company.
When consumers dine out they want to see hot, garlic, and spicy flavors and foods on menus. Dollars of total spices and seasonings shipped from broadline foodservice distributors to restaurants and other foodservice outlets increased by 75 versus year ago in the year ending March 2017, according to NPD’s SupplyTrack®, a monthly tracking service that tracks every product shipped from major broadline distributors to their foodservice operators. Among the top growing spices and seasonings being shipped to independent restaurants and commercial and non-commercial foodservice outlets are curries, examples of which are tikka masala and yellow curry, which grew by 115, and chili peppers, like aleppo and habanero, which grew by 125.