Meat+Poultry - November 2018 - 48

INGREDIENT ISSUES

Curry continues to
be a popular flavor
in ethnic dishes.

marketing manager, savory flavors, Sensient
Flavors, Hoffman Estates, Illinois. "Filipinos are
masters at layering and fusing flavor together
- sweet, salty and sour - so there's a lot of
opportunity for meat-based applications."
Vietnam is another region being mined for
inspiration. Most people have heard of pho,
and its ubiquitous popularity has influenced
consumers to look deeper into what the
country has to offer.
Jess Nagel, marketing manager, LifeSpice,
Chicago, agrees that regional Asian flavors are
hot right now.
"Sichuan peppercorns, XO sauce and char
sui are popping up in brands and on menus
from various Chinese provinces," she says.
"I think Singaporean foods and flavors could
become a lot bigger this year."
Hainanese chicken rice is one of the
most popular poultry dishes in Singapore. It
is rice cooked with chicken fat, served with
boiled chicken and dressed with chili sauce.
Singaporeans often mix meat and poultry with
seafood, such as in the popular fried hokkien
mee dish.

LATINO FLAVORS

48

MEAT+ POULTRY | 11.18 | www.meatpoultry.com

CafeSpice

The company believes there is opportunity in
developing authentic regional Latin American
cuisine with creative moles, which are deep,
rich sauces whose origins are family recipes
passed down from generation to generation.
Moles are complex, as they are made from
a range of chilies, spices, seeds, nuts and

ingredients indigenous to their region of origin.
One such mole is dulce, also called poblano,
which has its origins in Puebla. This popular
mole is made with ancho and mulato chilies
and chocolate. It has a sweet aroma and rich
taste that complements pork dishes.
Oaxaca mole is very flavorful and complex
with its combination of pasilla, mulato, guajillo,
cascabel, chipotle and mora chilies. It is
traditionally used with chicken. Beef pairs well
with ranchero mole, which is indigenous to the
state of Morelos. The classic recipe includes
ancho, pasilla and mora chilies, along with
sesame and pumpkin seeds and chocolate.
Consumers are also experimenting with
different levels of heat. And when they are
paired with global flavors, their curiosity is
piqued. "Examples include peri peri, which
is a hot sauce made from African peri peri
peppers," says Harry Park, application
technologist, Sensient Natural Ingredients,
Turlock, California. "Another interesting flavor
gaining momentum is sambal, an Indonesianinspired hot sauce typically made from a variety
of chili peppers with secondary ingredients,
such as shrimp paste, fish sauce, garlic, ginger,
shallot, scallion, lime juice and vinegar.
McLester says premium hot sauce, when
used with other ethnic ingredients, may
raise the flavor profile without excessive
salt, chemical flavorings or lengthy label
declarations. He offers the example of giving
an Indian spin to a simple salt cured Berkshire
pork belly by braising it in a persimmon,
cardamom and Tabasco Chipotle reduction and
serving it over an amaranth porridge.
"The two biggest trends we're seeing right
now are the use of sumac and, even more
prevalent, bird's eye chili peppers in dishes of
all types, including hearty meat dishes," says
Kerri Goad-Berrios, vice president of sales,
Kalustyan Corp., Rahway, New Jersey. "The
lemony, slightly tart zing of sumac has often
been used with rice and salads, but we're
now seeing more chefs take inspiration from
Musakhan, a Palestinian chicken dish that
prominently uses sumac.
"When it comes to bird's eye chili peppers,
colloquially called Thai chili peppers, the name
of the game is adding punch to a dish," GoadBerrios says. "Consumers are more welcoming
of having some spicy heat in their dishes, and
bird's eye chili peppers provide exactly that
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