Firing Up Product Development
Adventurous consumers are turning up the heat on chefs and products developers to formulate foods and beverages with bolder flavors and ranges of heat, from subtle to scorching.
The cuisines of Mexico, the Caribbean, Peru, Brazil, Thailand, India, and the American South and Southwest are rich with a diverse mixture of foods and ingredients that provide heat and other pungent tastes or offer warm spice notes. “There’s so much depth to any one of these cuisines and so many ways you can use these ingredients,” remarks Barbara Zatto, Director of Culinary for Mizkan. Professional chefs name Peruvian, Korean, and Southeast Asian, including Thai, Vietnamese…
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