Spicy vs. Hot
Chicago-based Mintel reports that the descriptor “spicy,” as it relates to “hot” climbed 8 percent between the third quarters of 2015 and 2016. What’s key to note is that the word spicy is used rather than hot, because heat is not the focus. It’s often the flavors combined with the heat that differentiate the menu item from similar products in the market.
This is what you find in the many variations of barbecue found around the world. In the US, barbecue in the Carolinas skews tangy and spicy. This comes from the use of vinegar, cayenne, black pepper, crushed red pepper, hot sauce and yellow mustard. St. Louis barbecue, on the other hand, tends to be quite sweet with a bit of acid. This comes from a heavy tomato base blended with the flavors of apple cider vinegar, honey, and some onion and garlic. Not too far away, Kansas City barbecue uses a similar base but adds more layers of flavor with smoke and molasses. In the Southwest, Texans favor spice and heat, with just a hint of sweetness. Here you will find tomato-based sauces infused with an array of dried peppers, along with some onion and Worcestershire.
Around the world, barbecue gets bolder. In Latin America it’s all about red chilis and cilantro, while in Korea, black and chili peppers combine with the Asian flavors of soy sauce, sesame and ginger. The Middle East tends to be more fragrant than spicy heat, relying on the flavors of cardamom, cinnamon, cloves, cumin and garlic.
“We have gone beyond sweet heat barbecue to provide unique flavor profiles that perform well with varied meats,” says Lisa Stern, vice president of sales and marketing, Life Spice Ingredients, Chicago. “For example, fermented chili butter provides the tang of fermentation, the smokiness of chilis and the creaminess of butter. We also have a red pepper honey and tamarind barbecue.”
Aspen Burkhardt, regional sales manager at Life Spice Ingredients, adds, “Hot honey is trending. The honey is familiar, while the heat level can vary by target market and application. It works well on pork and chicken.”
There are many varied ways to add heat and spice to meat and poultry. Deciding on the approach depends on the desired timing for the consumer taste experience.
“The easiest way to develop a good hot spicy note to meat products is to use the three-pepper combination of black, red and white,” says Bruce Armstrong, research and development manager, proteins at Life Spice Ingredients. “The properly blended combination will give a burst of spice on the tip of the tongue with the black pepper, then carry the heat through the mouth with the white pepper and finally leave the throat with a mild to hard hit of heat from the red pepper.”
Megan Trent, marketing representative, Gold Coast Ingredients, Commerce, California, says, “Flavors that replicate the taste of spices help with flavor enhancement and flavor stability. Utilizing flavors can also help companies innovate within the hot and spicy trend with rare flavor profiles, while also reducing costs incurred by using scarce or relatively expensive raw ingredients.”
Form matters, too.
“If you desire a bold, up-front flavor, rubs, seasonings and finishing sauces hit the palate first,” says Judson McLester, executive chef and ingredient sales manager, McIlhenny Co., Avery Island, Louisiana. “It’s the delivery method with the largest impact, the lowest usage and the least effect on the protein. In contrast, marinating or brining with spicy flavors lends a milder initial impact but is longer lasting and can be a lingering taste after consumption, creating come back appeal.
“Spicy flavor combinations, like all external seasonings, can generate some deficiencies if not thoughtfully considered,” he says. “First and foremost is the risk of consumer alienation. While growing in appeal for the last few years, spicy is still not a universal desire. Other concerns are partial product coloration, textural modification and decreased shelf life. These are all easily addressed via proper formulating techniques, balance and changing the location of the heat. For example, if the type of spicy flavor you’d like to use has a low pH that could negatively affect the protein, then raise the pH slightly with complementary ingredients and do so on the exterior, not the interior.”
To assist, the company is rolling out Tabasco brand chipotle spray dry flavoring, which is a full-bodied flavor enhancer that delivers the popular, smoky taste of Tabasco brand chipotle pepper sauce in a convenient dry format. Crafted from smoked red jalapeño peppers, distilled vinegar and a blend of spices, the dry format adds balanced flavor to a wide variety of applications without adding moisture. This includes rubs and marinades.
“It’s ideal for Latin-inspired cuisine,” McLester says. “First you taste the flavors of slow-smoked red jalapeños with hints of onion, garlic and a subtle sweetness. That follows with a perfectly balanced complex heat.”
