Specialty Food Magazine

Winter 2020

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/1194330

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Page 76 of 115

74 SPECIALTY FOOD SPECIALTYFOOD.COM CATEGORY SPOTLIGHT experimentation goes beyond just spicing things up. "Diversifying use is a sign of our multicultural society looking for heat and flavor in more places," notes Nielsen. "People love the flavor nuances from these regional sauces. Many are perfect for things like ceviche and marinades." Looking Ahead While the flavors of the globe continue to inspire category growth, the hot sauce market will continue to benefit, leaving room for those who want to explore the category for flavor and not just heat. "A lot of these sauces with global influence are coming in on the milder part of the spectrum," notes Chaimberg. "It will be interesting to see when the two trends (heat and flavor) meet." Concludes Nielsen: "Heritage is neat and putting elements of it into a hot sauce creates a great narrative. And, what's a better gateway to dig deeper into a specific cuisine then something as familiar as a hot sauce? It is a category with continued evolution that will always have a lot of depth and creativity." Global Sauces Here are some of the most recent global hot sauces to hit the market. For more visit specialtyfood.com/products. Auria's Malaysian Kitchen, Lime Leaf Sambal Sauce. A new twist on an old favorite, Malaysian-inspired hot sauce from a family recipe is made in Brooklyn, N.Y. The Makrut lime is blended with green peppers and garlic for an all-natural sambal. Handmade in small batches, it can be used as a standalone condiment or stirred into soups or vegetable dishes. auriasmalaysiankitchen.com Bollito's Italian Sauce Co.: Calabrian Pepper Sauce. Made with Calabrian peppers, oven roasted garlic, and red wine vinegar, this pepper sauce was created because the company's founder was inspired by the great food in Italy. Ingredients are sourced from Italy and the Mediterranean. Spicy and acidic, it's best used as a condiment for pizza. bollitos.co Clark + Hopkins Quintana Roo. Showcasing flavors from Quintana Roo, a Mexican state on the Yucatan peninsula, this sauce shows off the flavors of Mayan culture with its spicy cuisine of habaneros and citrus fruits. It is bright and peppery with flavors of coriander and garlic. clark-and-hopkins.myshopify.com Djablo Sauce, Original. A small batch, locally produced, second- generation Filipino-inspired hot sauce that is ginger and garlic forward. It contains a blend of peppers, ginger, garlic, vinegar, olive oil, salt, chia seed, spirulina, and agave nectar. Also available in Smoked. More than a hot sauce, it is great added to deviled eggs or hummus. djablosauce.com Lucky Foods Seoul Brand Kimchi Hot Sauce. Made from an authentic family kimchi recipe, this hot sauce is available in both Spicy, for those who can stand the heat, and Sweet & Spicy. Use as a marinade for Korean spicy chicken or as a base to make your own kimchi. seoulhot.com Mazi Piri Piri Sauce. After falling in love with piri piri sauce in Portugal, Peter Mantas created a Portuguese-style chili sauce that is tomato- based, whiskey barrel aged, and features 25 percent N.J.-grown piri piri peppers. It has a balance of brine and heat, more unctuous than the vinegar-based Tabasco, half the sodium of ketchup, and less pulpy than sriracha. Can be used as a marinade for chicken, dabbed on fried eggs, or splashed on rice and beans. themaziman.com Seed Ranch Flavor Co. Umami Hot Sauce. This savory sauce is mild and earthy and perfect for cooking, marinating, grilling, and dousing. It features porcini mushrooms, capers, red miso and kelp fronds. Gluten- free, vegan, paleo-friendly, and non-GMO with organic ingredients. seedranchflavor.com Shaquanda's Hot Pepper Sauce. Although born in Brooklyn, this hot sauce celebrates the flavors of Barbados and is inspired by the creator's Bajan mother and grandmother. A blend of scotch bonnet and habanero peppers opens the door to the tastes of the Caribbean islands, like ginger, turmeric, mustard, and lemon. The company also makes a flavor boosted Oooomami hot sauce with habaneros, caramelized onion, black garlic, blueberries, and balsamic vinegar. shaquandawillfeedyou.com Volta West African Foods, Sheto West African Hot Sauce. Made in Boston, this Sheto recipe comes from family recipes from the founder's native Volta region in Ghana. In addition to key sheto ingredients like ginger, garlic, fish, tomatoes, and peppers, the company uses less fish and oil, for a more fresh, modern, broad appealing umami flavor. voltafoods.com Yeak Cambodian-American Hot Sauce Habanero + Palm Chruk. Chruk in Cambodian means to pickle. And this family recipe showcases the heat of a habanero that is mellowed out by pickling it in sweet brine. The company suggests drizzling it on a banh mi sandwich. yeakinc.com Nicole Potenza Denis is a contributing editor to Specialty Food. Seoul Kimchi Hot Sauce

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