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The American consumer wants more exotic flavors and tastes, according to Arylessence Inc., which has launched new flavor concepts combining hot spices, such as habanero and chipotle, with fresh, succulent fruits, such as mango and guava.
Selecting hot spices, such as habanero, one of the world’s hottest chili peppers; chamoyada, the salsa chili; and chipotle, the smoke-dried jalapeno, flavorists then partner them with cool tropical fruits, including pineapple, mango, guava, and chicha morada, the succulent nectar native to the Peruvian Andes.
Other partnerings include cayenne pepper and coconut, jalapeno and lime, and chili and mango. In addition, warm, baking spices such as cinnamon are combined with horchata, the almond, sesame, and rice milk native to Suriname, and cooked Caribbean plantains.
Developed for diverse confections and beverages, including hard candy and flavored water, the new flavor concepts also have applications in sauces, toppings, and dips for consumer foods and restaurant menu items, including chicken, fish, pork, and global selections.