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Photograph: California Milk Advisory Board<\/p>\n
These days, it\u2019s difficult to imagine a more interesting culinary trend than \u201chot and spicy.\u201d Maybe that\u2019s because it\u2019s less of a trend and more of a dramatic flavor migration.\u00a0<\/p>\n
Most operators can easily remember a time when the majority of their guests avoided ordering menu items labeled \u201cspicy\u201d for fear that consuming them might result in a lip-burning, eye-watering, face-sweating reaction to capsaicin\u2014the naturally occurring compound that gives chili peppers their heat.\u00a0<\/p>\n
But heat has quickly moved from a dare to a design tool with a new wave of culinary exploration bringing fresh inspiration from Middle Eastern and African cuisines. Chefs are finding that introducing flavorful pepper-laced global dishes can awaken a desire for discovery that outweighs old fears.\u00a0<\/p>\n
The meteoric rise of hot and spicy foods on the menu is the latest proof of consumers\u2019 insatiable hunger for culinary adventure. Datassential is projecting that by 2029,\u00a096.3% of menus will still have spicy items. The trend is consistent across all regions, from the South (94.6%) to the Midwest (93.2%), showing that spicy food has become a nationwide dining norm. And there\u2019s no end in sight. Technomic research shows that younger consumers like it hotter, with 18 to 34-year-olds reporting the highest preferred spice levels.\u00a0<\/p>\n
There\u2019s More To Spicy Foods Than Feeling The Burn<\/p>\n
Heat is a measurable attribute, and all hot peppers are characterized by their spicy heat. The Scoville scale measures pepper heat from zero to over 2.6 million Scoville Heat Units (SHU). At 4,500 to 8,000 SHU, the beloved jalape\u00f1o is often used as a reference point.<\/p>\n
Since everyone has a different heat tolerance, which is partly genetic, does it follow that a diner who finds the jalape\u00f1o challenging will never be able to experience a dish made with peppers that reach higher up the Scoville scale?\u00a0<\/p>\n
This is Where California Dairy Comes In\u00a0<\/p>\n
When a hot and spicy application needs an ingredient that can make the heat more palatable, it\u2019s Real California dairy to the rescue. Pairing dairy with the heat of peppers and spices allows more diners to enjoy the delicious flavors found in peppers without suffering the discomfort. That\u2019s because casein\u2014a protein found in cow\u2019s milk\u2014neutralizes capsaicin.\u00a0<\/p>\n
This magical milk effect is why spicy curries have long been served with a side of yogurt or Dahi, and many spicy Mexican dishes incorporate sour cream. Now, with heat and spice trending, chefs are finding innovative news ways to use traditional dairy recipes like Tzatziki (made from yogurt, cucumbers, garlic and herbs) and all manner of innovative cheeses and dairy-based dips, sauces, whips, and drizzles to make hot and spicy ingredients manageable for more mouths. Since capsaicin is fat-soluble, the higher the fat content in the dairy, the more effective it is in putting out the fire.<\/p>\n
As chefs carefully pick their peppers to deliver just the right smoky, tangy, fiery, or sweet notes, Real California dairy products work on the sensory level, too, providing a cool, creamy contrast with all levels of hot and spicy foods. They’re also the perfect complement for the \u201cswicy\u201d (sweet and spicy fusion) menu items that are sweeping across every segment.\u00a0<\/p>\n
California is America\u2019s #1 dairy state, producing a full range of quality dairy products from butter, yogurt, kefir, sour cream, and crema, to a vast variety of fresh, soft, and hard cheeses\u2014all of which help tone down the heat in chili peppers and peppercorns.\u00a0<\/p>\n
Striking the Right Balance<\/p>\n
Here are a few menu inspirations for delicious ways to use Real California dairy ingredients to turn up the flavor and tone down the heat.<\/p>\n
Black Truffle Chili Crunch & BurrataWhipped Cows Milk Feta with TajinFried Hot Peppers with Greek Yogurt DipMango Yogurt with Spicy Chili SprinklesRicotta Toast with Aji Limo and Aji Amarillo Jam<\/p>\n
Nashville Meets California Hot Paneer Pita<\/p>\n
Chef Matt Burton<\/p>\n
Dickey’s Barbecue Pit\u00a0<\/p>\n
Recipe: Nashville Meets California Hot Paneer Pita<\/a><\/p>\n Creamy Habanero Pickle Dip with Spicy California Paneer Chips<\/p>\n Chef Brad Bergaus<\/p>\n Taco John\u2019s<\/p>\n Recipe: Creamy Habanero Pickle Dip with Spicy California Paneer Chips<\/a><\/p>\n Bandera de Fusion Pizza<\/p>\n Chef Thomas Garnick<\/p>\n Sapore Concepts<\/p>\n Recipe: Bandera de Fusion Pizza<\/a><\/p>\n For more inspiration and information, visit our dedicated foodservice website realcaliforniamilkfoodservice.com\u202for contact us<\/a>.<\/p>\n<\/p>\n
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