Beyond Heat

January 12, 2023
Innovation Flavor Spice




Heat? It’s a complex story, in the best possible way. We’ve observed trends in spicy for years and have witnessed an exciting evolution to this new, multi-sensorial, layered taste experience. With this rise in the popularity of chilies, each with their distinct profile, like smoky chipotle and more pungent profiles like wasabi and mustard, we’re all about celebrating that journey in complexity.

Today, heat continues to push beyond the singularly spicy realm and takes off on a journey where heat and ingredient pairings come together to shape how heat is perceived and how long it lingers and finishes.

Spice has long been an integral part of any meal, but consumers have gotten more adventurous and experimental since the beginning of the pandemic. With the obvious interpretations of what it means to be “hot” now off the table, a reimagined heat has officially entered the kitchen.

Let’s explore some Beyond Heat profiles.



Yuzu Kosho

This all-purpose Japanese paste is a must-have condiment in any kitchen. Delivering a sharp, tangy (from yuzu) flavor, balanced by a kiss of heat (fermented chiles), it creates memorable flavor and aroma in every dish it graces.



Yuzu Kosho is a staple in Southwest Japan but is gaining prominence with chefs worldwide who consider it a perfect balance of acid and heat that’s so dynamic it almost comes alive. Consumers are also starting to take notice of this tangy hot condiment.

Try it and apply it:



Tom Yum Soup Base 

This hot and sour Thai soup base features red chilies, galangal ginger, lemongrass, lime, and fish sauce, often made into a paste.The result is bold, light, tart, salty citrusy, and spicy, bursting with layers of flavor.





  • Tom Yum is recognized by UNESCO for its Intangible Cultural Heritage of Thailand.
  • US menu mentions of Tom Yum have grown 15% since 2018.
    • Datassential, US Chains & Independents
  • Salathip Thai Restaurant in the UK offers a ‘Tom Yam Spicy Cocktail’ made with Tom Yum ingredients
Try it and apply it:






Seeni Sambol

This Sri Lankan spicy onion sambal is a pungent, sweet, sour, and spicy caramelized onion relish that is made with red chilies and tamarind juice. It’s so popular in Sri Lanka that quick-service restaurants offer Seeni Sambol on their sandwiches.

  • Seeni sambal tops the ‘Roti Riser’ @ Lankan Tucker, a Sri Lankan restaurant in Melbourne. The dish contains handmade roti, poached egg, sweet seeni sambol, coconut sambol, and apricot chutney.
Try it and apply it:.


Feeling inspired? To learn more about the future of flavor, contact us today

Order your free flavor sample here.

You deserve more. Let’s get started.

What does true partnership look like? You deserve a flavor partner ready to turn these trends into the tangible.

Let McCormick FONA’s market insight and research experts get to work for you. Translate these trends into bold new ideas for your brand. Increase market share and get to your “what’s next.” Our technical flavor and product development experts are also at your service to help meet the labeling and flavor profile needs for your products to capitalize on this consumer trend. Let’s mesh the complexities of flavor with your brand development, technical requirements and regulatory needs to deliver a complete taste solution. From concept to manufacturing, we’re here for you — every step of the way.

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