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30 Jun 2004
Zesty flavors at Fancy Food Show
Zesty flavors at Fancy Food Show

By ELIZABETH JOHNSON
THE JOURNAL NEWS
(Original publication: June 30, 2004)

Guacamole spiked with extra cilantro. Peanuts coated with wasabi and ginger. Oatmeal cookies peppered with ancho chilies.

The products that stood out at the Fancy Food Show in Manhattan this week were the ones with zing.

In response to Americans' newfound admiration for bold tastes, the flavors of ancho, chipotle and habanero have invaded the most common products, including cheese, cookies and chocolate. Other zesty flavors — most notably lime and passionfruit — are also turning up in surprising combinations, as in a dusting powder on popcorn and in a marriage with coconut water.

Chile Pepper magazine publisher Joel Gregory says the spicy-food trend has moved from hot sauces and salsa to pasta sauces, oils and vinegars, and almost anything else.

"The number-one factor is the influence of the new majority minority," he said. "There are Latino influences from coast to coast and border to border."

Gregory also points to inspiration from baby boomers who are looking for bold flavors, and to the pervasiveness of celebrity chefs — including Emeril Lagasse and Rick Bayless — who favor hot and spicy cooking.

The trade show, sponsored by the National Association for the Specialty Food Trade Inc. and held at the Jacob K. Javits Convention Center, was full of the same zestiness. Here's a look at a few products that may be heading to your local gourmet store soon.

SparX Spicy Cookies. Five familiar varieties have an added snap of spice. The line includes Chipotle Chocolate Chip, Ancho Oatmeal Raisin, JalapeNo Peanut Butter, Cayenne Coffee Pecan and Chipotle Double Fudge. Founder Richard Saslaw, of Park Ridge, N.J., was first intrigued by ancho's raisiny flavor, and decided to mix it with actual raisins. "They are traditional cookies, but with a whole new taste that's not like grandmother makes," he says. www.sparxfoods.com.

Hot Honeys. The Peanut Roaster, a North Carolina-based nut company, recently introduced these honey-roasted chipotle peanuts. Another addition are the wasabi-ginger honey-roasted pecans, which are just as spicy. www.peanut.com.

Caramel Sin's Cranberry Fool on Fire. In addition to its regular caramel products (including a subtle ginger-flavored one), this California company is stocking stores like Eli's Grocery in Manhattan with a spicy-but-sweet relish-chutney mixture that's a great topper for cheese or sandwiches. www.caramelsin.com.

Cabot's Chipotle Cheddar. Sales of this Vermont cheese company's habanero cheddar went up 89 percent in 2002, and its chipotle flavor won't be far behind. www.cabotcheese.com.

Zico Passionfruit Orange Peel Coconut Water. This new company based in Englewood Cliffs, N.J., is launching three flavors of coconut water in the fall: plain, mango and this one. The clean coconut-water taste is amped up with passionfruit, which blends beautifully with orange zest. The product is also a hit as a drink mixer. www.drinkzico.com.

Chick Chocolates. This line from Seattle Chocolate Company is, as the name suggests, geared toward women. The flavors include Nutty Chick (milk chocolate with toffee), Extreme Chick (dark chocolate with cocoa nibs) and Strong Chick (calcium-fortified milk chocolate). The slogan is "Like You. Fabulous." www.chickchocolates.com.

Killian Korn Key Lime Popcorn. Mixed with white chocolate, this lime-flavored popcorn is sweet, zesty and salty all in one bite. www.killiankorn.com.

Big Tree Farms Long Pepper. From a Balinese farm that also sells sea salts, this spice is closely related to the black pepper. It can be cracked open and used for seasoning like a bay leaf, or ground like traditional pepper. The company's natural packaging and conservationist philosophy make its products thoughtful gifts. www.bigtreebali.com.

Vosges Haut Chocolat Red Fire Bar. A chocolate bar infused with Mexican, ancho and chipotle peppers as well as cassia cinnamon, this one packs a wallop. The Naga Bar, a mélange of sweet Indian curry powder and coconut is slightly nutty and has an elegant taste. www.vosgeschocolate.com.

Original Article from The Journal News

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