The flavor profiles of many traditional and ethnic foods often appeal because, while being simple in construction, they are full of flavor. In many cases, and many cultures, that fullness of flavor comes from the introduction of piquancy. The cuisine styles associated with the current trend embracing global flavors have brought with them not only an escalation in the heat – hot foods are getting hotter– but a greater variety of sources from which to draw the heat.
The number of chili peppers and pepper sauces continues to multiply and proliferate, with some becoming mainstream. The past decade has seen sriracha become nearly as ubiquitous as ketchup, and superhot peppers, specifically ghost peppers, Carolina Reapers, and scorpion peppers have become mainstream. And peppercorns (white, black, and green) and horseradish (both standard and wasabi) are more in the limelight than ever.