HOT FOODS ARE ON FIRE

Lauren R. Hartman

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HOT FOODS ARE ON FIRE

机译：热的食物着火了

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Global travel, immigration and more adventurous palates are increasing the interest in spicy foods. Practically unheard of five years ago, the fermented srira-cha chili sauce from Huy Fong is fast becoming a mainstream condiment in this country. Thai and Mexican entrees in the frozen food case are boldly flavored, and even candy is going spicy. All of this lip smacking stems from the increase in consumers' food savvy, making Americans, especially millennial foodies, more likely to experiment with hot sauces, exotic spices and the like.

机译：全球旅行，移民和冒险精神越来越浓厚，人们对辛辣食物的兴趣日益浓厚。五年前闻所未闻，Huy Fong酿制的srira-cha辣椒酱正迅速成为该国的主流调味品。冷冻食品盒中的泰式和墨西哥菜口味大胆，甚至糖果也变得辛辣。所有这些令人sm舌的唇语都是由于消费者对食物的了解增加，使得美国人，尤其是千禧一代的美食家，更有可能尝试辣酱，奇特的香料等。

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《Food Processing》 |2016年第5期|41-42|共2页
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Lauren R. Hartman;
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HOT FOODS ARE ON FIRE

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