A. Elizabeth Sloan

The ethnic food, flavor, and ingredient sector is poised for dramatic growth in 2016 as consumer interest shifts from individual international cuisines to ethnic condiments and spices as well as ethnic fusion cuisine.

In 2016, ethnic condiments and spices (e.g., harissa, curry, sriracha, and chimichurri) for the first time topped the list of hot ethnic food trends in the annual What’s Hot chef survey from the National Restaurant Assoc. (NRA). Moreover, ethnic condiments/spices, authentic et…

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