Ethnic Food Trend: Why Gochujang and Ghost Pepper Are Hot Items

Why has everything suddenly gotten so spicy and aromatic?
Ethnic Food Trend: Why Gochujang and Ghost Pepper Are Hot Items
Peppers at Union Square Market in New York. Samira Bouaou/Epoch Times
Andrea Hayley
Updated:

Move aside chocolate-covered bacon and sushi. Sriracha and a world of hot peppers have our attention now. Have you heard of gochujang from Korea? Or ghost pepper, cardamom, and tamarind from India? If not, you will soon.

Experts have declared bold ethnic flavors one of the year’s hottest trends, with the Thai sriracha chile sauce leading the way. A recent documentary titled “Sriracha” traced how the condiment had a cult following for decades, before exploding onto the scene in the last couple years.

According to 1,600 chefs surveyed by the National Restaurant Association, ethnic condiments and spices are the 11th hottest food trend to watch for in 2016, with authentic ethnic cuisine coming in 12th. With the top 10 trends focused on local, sustainable, artisan, healthy, and natural ingredients, ethnic presents itself as quite a departure.

So what exactly does this craze over all things ethnic say about us, and where does it come from anyway? Epoch Times talked to renowned NYU food studies scholar Krishnendu Ray to find out.

Bottles of Sriracha hot chili sauce. (Scott Olson/Getty Images)
Bottles of Sriracha hot chili sauce. Scott Olson/Getty Images
Andrea Hayley
Andrea Hayley
Author
Reporting on the business of food, food tech, and Silicon Alley, I studied the Humanities as an undergraduate, and obtained a Master of Arts in business journalism from Columbia University. I love covering the people, and the passion, that animates innovation in America. Email me at andrea dot hayley at epochtimes.com
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