MEAT+POULTRY - February 2015 - 53

HOT, HOT, HOT!
The growing popularity of spicy foods in the
United States is largely attributable to the surge
in immigrants of Hispanic or Latino origin, which
account for about half of all US immigrants. This
demographic has introduced a vast assortment
of spicy cuisines to American palates.
Ingredient suppliers such as Bell Flavors and
Fragrances, Northbrook, Ill., can assist processors
with heating up their offerings. The company
recently launched a line of sweet to fiery-hot
pepper flavors to spice up any taste profile.
"With one in four people throughout the
world eating chile peppers each day, we see a
growing captivation with the range of flavors
and heat that chile peppers deliver," says Kelli
Heinz, director of marketing and industry
affairs. "In the US, we see many embracing
exciting new varieties, such as the aji amarillo
from Peru, which has more fruity notes, or the
guajillo from Mexico, which has more sweet and
smoky notes."
Chile peppers range in heat levels. The
guajillo and aji panca have the least amount of
heat, while the Bhut Jolokia (ghost pepper) is
known as the hottest pepper in the world.
Chile peppers are not only associated with
Latin American cuisine. "Ghost pepper is
from the Assam region of India," Shieh says.
"Peri-peri, with its clean, slightly sweet flavor
with undertones of dry hay, is common to
Moroccan dishes."
To add authenticity to chile peppers as
well as other ingredients used in many ethnic
cuisines, Culinary Farm, Woodland, Calif.,
uses a smoke roasting process that mimics the
cooking techniques native to many regions.
"Our products are smoked with a proprietary
blend of woods with no added artificial flavors
or ingredients," says Kirk Bewley, president.
"The layered complexity of these ingredients
creates a complementary interaction with foods
that adds to the overall taste experience."
The chiles come in flake, ground and paste
formats and can be used in topical seasonings,
marinades and rubs. These chiles can also be
infused into sea salts, which provide flavor
while they also tenderize meat.
The company believes there is great
potential developing authentic regional Mexican
cuisine through the use of its moles, which
are shelf stable and available in concentrated

and ready-to-serve forms. Inherent in Mexican
culture, moles are deep, rich sauces whose
origins are family recipes passed down from
generation to generation.
"Highly complex, each composition is
unique and made from a range of chiles, spices,
seeds, nuts, even cookies and ingredients
indigenous to their region of origin," Bewley
says. "The American consumer hasn't really had
the opportunity to enjoy a great many highquality, true Mexican moles. This is because
they are very time-consuming to make correctly
where each ingredient has to be prepped or
cooked separately and then added together to
bring out the flavor."
One such mole is dulce, also called poblano,
which has its origins in Puebla. This popular
mole is made with chocolate, and ancho and
mulato chiles. It has a sweet aroma and rich
taste that complements pork dishes.

Oaxaca mole, traditionally used with
chicken, is very flavorful and complex with
its combination of pasilla, mulato, guajillo,
cascabel, chipotle and mora chiles. Beef pairs
well with ranchero mole. The classic recipe
includes ancho, pasilla and mora chiles, along
with chocolate, and sesame and pumpkin seeds.

Authenticity
is key in both
foodservice
and retail
packaged
products.

Mole Dulce, also called
poblano, is made with
chocolate, and ancho
and mulato chiles. (Photo
courtesy of Culinary Farms)

ADVANCED ASIAN
Heat, not always from chile peppers, is also
a common component of Asian cuisine. The
sources of this heat vary by region and are the
secret to adding authenticity to prepared foods.

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