2017: Fierce Flavors
This year we are taking our adventure global to find the world’s best chile peppers and spicy condiments. Our new product line will be featured during 2017 tradeshow season.
Spicy flavors are an integral part to US cuisine. We have crafted both daring and familiar flavors to meet your product development needs.
Our Fierce Flavors include:
- Birds Eye Pepper
- Peri Peri
- Ghost Pepper
- Goat’s Horn Pepper
- Ancho Pepper & Chipotle Pepper Blend
- Habanero Pepper & Jalapeño Pepper Blend
Ancho Pepper — A dried poblano pepper used to add a smoky, spicy kick to various Mexican dishes.
Chipotle Pepper — A dried and smoked red chili popular in Mexican cooking.
Birds Eye Pepper — Small African chile used in Peri Peri.
Ghost Pepper — Bhut Jolokia is a fruity Indian pepper hybrid that is considered to be one of the world’s hottest chili peppers.
Goat’s Horn Pepper — A very popular pepper from Southeast Asia. Named after its goat horn like appearance.
Gochugaru Pepper — Korean coarsely ground red pepper with a texture between flakes and powder.
Gochujang — A sweet and spicy, fermented Korean hot sauce often used as a marinade on roast meat or fish and as a flavorful condiment.
Habanero — An intensely hot chili pepper from Mexico with a fruity, citrus flavor that is a popular component of hot sauces and other spicy dishes
Harissa — This spicy North African chile paste is made primarily of tomatoes, hot chili peppers, and roasted peppers.
Jalapeño — A green chili pepper, used especially in Mexican-style cooking.
Peri Peri — A hot sauce made from a reduction of Birds Eye Chiles, found in regions of Africa and Portugal