Speciality-Food-June-2025

26 TRENDWATCH Sponsored by metabolism too. Approach the extremely hot chilli peppers with caution though – they have been known to hospitalise ‘chilli heads’. ARE BRITISHCONSUMERS GETTINGUSED TO EATING HOTTER CHILLIES? XiaoxiaoWang, owner of Soho eatery, Noodle & Beer, certainly thinks so. “Over the past fewyears, we’ve noticed British diners becoming increasingly adventurous – not just tolerating spice, but seeking out complex, layered heat,” he says. “It’s no longer about the burn, it’s about the balance, aroma and depth that chillies bring.” Customers, both Chinese and international, he adds, are asking for extra heat, or choosing specific dishes for their punchy nature. WH AT ARE THEMOST POPULAR CHILLIES? Fresh green chillies with floral heat are having amoment, says Xiaoxiao. “As well as dr ied Sichuan chillies and the ic onic Sichuan peppercorn. We’ve also seen interest in fermented chilli pastes that carry both heat and umami.” Interest in SouthAmerican cooking is leading customers out of their comfort zone of the usual supermarket offerings of jalapenos and Bird’s Eye chillies. Fruity Amarillo – the yellowvariety used inmultiple Peruvian dishes – is hot on the scene, as are dried chillies typical inMexican cooking such as Ancho, Guajillo and Pasilla. Basque-style pintxos are capturing the imaginations of home cooks at the moment too, especially gildas (green pepper, olives and anchovies), so the typical Guindilla is well worth having in your stable. WHAT ARE THEMUST-HAVE CHILLI-BASED PRODUCTS AT THEMOMENT? Hot sauce and hot honey are definitely firmly in consumers’ sights, but chilli oil and chilli crunch are also continuing to fly off shelves. “Our chilli-infused extra virgin olive oil and superfood-packedworld chilli with clean, natural ingredients and free fromartificial colourings and preservatives is also important. “Shoppers today aremore aware of what they put in their bodies, so transparency is key. Retailers should also ensure their chilli range reflects global flavours, allowing customers to experience theworldwithout leaving their kitchens.” “Products that bring real flavour (not just heat) tend to perform better long-term,” adds Dominique. “Balancing trend-led products like hot honeywith established staples helps create awell-rounded offer.” Prioritise quality as well, says Sanjay Aggarwal, founder of Spice Kitchen. “Shoppers are becoming more discerning about this.” CAN YOU RECOMMEND ANY PRODUCTS? Sublime, maker of flavoured butters, has recently launched an XO sauce and The Other XO (a vegan version) under its Creations line. Both have a rounded, umami tastewith a hit of fragrant chilli. Chili Maven’s authenticMexican- style SalsaMacha goes with everything. Andwe really like Big Ginger Sauce’s sweet, garlickly Angel hot sauce. CHILLIES C hillies are hot right now. The exotic fruit –whose varieties range fromsweet bell peppers, to scorching ScotchBonnets – really is having its day, as consumers continue to up the ante in the kitchen, taking their taste buds to the next level. They’re inspired by social media, which puts a cultural melting pot at their fingertips. By newgeneration artisan condiments (especially Asian- inspired products). And by chefs, who’re beingmore experimental than ever beforewith spices and heat in their kitchens. WHY ARE SHOPPERS BUYINGMORE CHILLI PRODUCTS? Spicy condiments are riding awave of cultural and culinarymomentum, says TheWoolf’s Kitchen founder, DominiqueWoolf. “Shows like Hot Ones helped spark early interest, introducing hot sauce to the mainstream. Social media continues to drive trends with hot honey, chilli crunch and spicy noodles regularly going viral.” Shoppers are seeking bold, exciting flavours that transformeveryday dishes into gourmet experiences, adds Rumble Romagnoli, founder of Chilli No 5. The ingredient’s versatility “means it can be used in everything fromsauces and oils, to snacks and sweets, offering a sensory adventure with each bite. But it’s not just about flavour – there’s an addictive quality to chilli that keeps shoppers coming back.” WHAT’S THE HOTTEST CHILLI IN THEWORLD? Until 2023, it was the Carolina Reaper, developed by Ed Currie in South Carolina in 2013. Ed continues to hold the titlewith his newest breakthrough in cultivation – Pepper X, which has a Scoville Heat Unit (SHU) rating of 2.69 million. It’s been named the hottest chilli on the planet by Guinness World Records. As a guide, jalapenos typically score 2,000 to 8,000 on the SHU. Quite a difference! ARE CHILLIES GOOD FOR HEALTH? Yes. They’re packedwithVitamin C and capsaicin, which has powerful antioxidant properties. Some say they feel chillies help boost their THE GLOBAL HOT SAUCE MARKET WAS WORTH $3.3 BILLION IN 2024 FORTUNE BUSINESS INSIGHTS sauces are in high demand,” Rumble reveals. Liz Cuff at Tracklements says chilli jam is amust for any speciality retailer. The brand’s version (sold for nearly 25 years) has been its bestseller for a long time, and data fromBlueMarble Research recently revealed that 28% of shoppers surveyed said they eat chilli jamat least once aweek. Nearly half (44%) of shoppers, Liz continues, use hot sauce to gowith everydaymeals at home, and 46% said they use themat least once aweek. Tracklements launched three hot sauces last year in response. “Our latest Special Edition also packs a punch of heat – Pineapple & Chilli Relish. It’s perfect for summer, and shoppers looking to try something new.” IS THERE ANYTHING RETAILERS NEED TO KNOW WHEN BUYING CHILLI PRODUCTS? Xiaoxiao says to look out for Chinese cult favourite chilli condiment brand Lao GanMa, which is becoming mainstream in home kitchens. “Their popularity lies in their versatility. A spoonful can instantly elevate fries, pasta or noodles with layers of heat, umami and complexity. For retailers, expanding in this categorymeans meeting the demand for flavour- forward ingredients that make everyday cookingmore exciting and effortless.” Focus on offering a balance of chilli-infused products across your range, Rumble advises – frommild to intense. Ensuring products aremade For retailers, expanding in this categorymeans meeting the demand for flavour-forward ingredients that make every day cooking more exciting and effortless XIAOXIAO WANG, NOODLE & BEER Modern consumers are spicing up what lands in their store cupboards The Life & Soul of the Pantry ORDER AT TRADE.TRACKLEMENTS.CO.UKOR CALL:01666 827044