The trends includes pungent, pickled ingredients like kimchi, as well as global spice blends, such as the Japanese seven-ingredient spice blend, shichimi togarashi. Here are some ideas for using those different levels:
- Add a drizzle of Sriracha to chicken and fish sandwiches or breakfast sandwiches and burritos.
- Try a Sriracha-laced vinaigrette on a salad of baby greens, wonton strips, mango and roasted corn, topped with grilled shrimp or seared salmon.
- Glaze fish with a blend of Sriracha, Dijon mustard and honey; bake and top with the same sauce mixed with Greek yogurt; serve with quinoa and mixed veggies.
- Experiment with bold new taste sensations imparted by peppers including habanero, serrano, shishito, and ghost peppers.
- Sample ethnic sauces such as harissa (Tunisian hot chilie-pepper paste) and sweet chili sauce.
- Offer a fiery ghost pepper sauce as a dip for chicken wings.
- Add intrigue by combining an exotic pepper such as shishito or ghost pepper with more familiar jalapenos or chipotles to create your own signature blended-pepper sauce.