Culinary Destinations

Join us on an adventure to explore three amazing Culinary Destinations. We will share with you newly created flavor profiles that represent on trend cuisines: Peruvian, Filipino and Ethiopian. Be prepared to be surprised by these inspiring cuisines, and get your ideas flowing for new product developments. We will share various applications for these flavors in soups, snacks, dips, meat products and more.

These unique cuisines are currently recognized as flavor trends and rapidly being integrated into the US market. 

Featured Flavors:


  • Aji Amarillo 
  • Aji Rocoto 
  • Aji Panca 
  • Pollo a la Brasa 
  • Aji de Gallina 


  • Pork Adobo 
  • Beef Mechado 
  • Longanisa Sausage 


  • Doro Wat 
  • Berbere 
  • Kitfo  
  • Niter Kibbeh 


Aji Amarillo: Chile peppers with a fruity and sweet taste that accompanies their heat well.

Aji Rocoto: Chile peppers with a pine flavor and are very hot. When cut open, they give off a distinct, fruity, almost sweet aroma.

Aji Panca: Chile peppers with a berry like, fruity flavor and an aromatic, smoky taste with a mild lingering heat.

Pollo a la Brasa: Peruvian marinated rotisserie or grilled chicken. The Brasa flavor emphasizes many ingredients composing the marinade such as: beer, soy sauce, lime juice, garlic, aji amarillo, ginger, and herbs.

Aji de Gallina: A chicken and pepper stew that is traditionally made with evaporated milk, ground nuts, cheese and ground bread. Our version replaces the pepper, bread, cheese and nuts with an inclusive flavor.

Pork Adobo: Pork Adobo is a stewed pork meat in a mixture of garlic, vinegar and soy sauce.

Beef Mechado: Beef Mechado is a type of Filipino Beef Stew. It is made with a cut of braised beef (such as beef chuck). In addition to the beef it is characterized by the addition of tomato sauce. Typically, soy sauce and vinegar are used for flavor. The vegetables used in this dish are potatoes, carrots and bell pepper.

Longanisa Sausage: Longanisa also spelled Longaniza is a pork sausage that is usually sweet, salty and with coarsely ground black peppercorns.

Doro Wat Flavor (chicken stew): This is a popular Ethiopian dish mostly served during the holidays or for other special occasions. Wat is a thick stew which can be made with chicken, beef, or vegetables. It is served on top of injera (large sourdough flatbread). The dish is primarily onions, chicken, hard boiled eggs and spice.

Berbere: Blend of toasted and ground spices that is widely used in Ethiopian dishes containing chili and other spices such as cardamom, fenugreek, onion, garlic & coriander.

Kitfo (spiced beef): This dish originates in the semi-mountainous region in southwest Ethiopia. This dish is now embraced by all Ethiopia and served at almost every formal setting. It is minced beef with Niter Kibbeh (clarified butter with spices) and Mitmita (which is a spice blend that includes bird’s eye chili, cardamom and other spices).

Niter Kibbeh: Clarified butter with spices.

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