January 1st, 2018

Sambal, Your New Favorite Hot Sauce

Posted in Consumer Trends, Food Trends, Restaurants, Trends

Look Out, Here Comes Sambal…

The unique funky-chile-citrus flavor of sambal is starting to garner some serious attention, and for those of us who have been graced with the opportunity to try a sambal glazed chicken wing, we know why.

Sambal

Hailing from Southeast Asian islands like Malaysia and Indonesia, sambal is a spicy blend of chili peppers, acids such as lime juice and/or vinegar, and funky umami flavors of shrimp paste or fish sauce. It gives the sauce a round, zesty flavor that is as intense as it is refreshing.

Perhaps this is why restaurants nationwide are beginning to adopt it on their menus for an adventurous update to familiar dishes. As Flavor & The Menu have pointed out in their recent article Field Notes: Everybody Sambal, “Sambal is a sexy hot sauce. The name alone seduces with the promise of faraway adventure.” I couldn’t agree more.

Sambal Chili

In Austin, TX, DFG Food Truck serves an incredible dish called the scholar, which consists of marinated vermicelli noodles tossed with spicy ham, pork belly, and vegetables, topped with fried egg and a generous scoop of sambal sauce to bring it home.

Hip nightlife chain Bar Louie features the chile sauce in their spicy Voodoo Pasta, complete with andouille sausage and sautéed onions and peppers. I’d buy that for a dollar!

Denver’s Linger, a mortuary turned restaurant (cleverly dubbed an “eatuary”) jumps on the train with a fried chicken bun topped with kimchi, Togarashi Ranch, and honey sambal sauce.

Sambal Sauce

It’s safe to say this is only the beginning for sambal as hot sauce sales are expected to hit a record $1.37 billion in 2017 according to the market research firm IBISWorld. This trend doesn’t look to be slowing down with forecasts of $1.65 billion within the next five years (1).

In what places or ways have you seen this chili sauce used? We’d love to hear about it in our comments section below.

Happy eating!

1. Zlati Meyer. USA Today. “Hot sauce industry sets tongues — and sales — ablaze.” July 30, 2017. https://www.usatoday.com/story/money/2017/07/30/hot-sauce-industry-fire-supermarkets-mcdonalds/519660001/

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September 18th, 2017

Chile Pepper 101

Posted in Educational

An Introduction to Chile Peppers

Chile Peppers

Let’s kick this right off by covering a little spelling and grammar. Chile, the proper noun, is a South American country that lies between the Andes mountains and the Pacific Ocean. Chili (notice the “i” on the end), is a stew made of peppers, meat, sometimes tomatoes, and depending on the side of the argument you’re on, beans. Finally, a chile, is a fruit of the plant from the Genus capsicum. There, I’m glad we cleared that up.

Now we can talk about chile peppers and all their glory. Recently, we posted a blog titled “Hot Sauce 101”, which was, as the title suggested, an intro to how hot sauce is made. So, we thought it would be appropriate to post a “Chile Pepper 101,” discussing the finer points of this wonderful fruit.

Chile

Chiles are native to the New World and were originally dubbed “peppers” by Christopher Columbus, however they are unrelated to peppercorns. Chile peppers come in a variety of shapes, sizes, and colors, and they get their heat from capsaicin, a chemical stored in the plant’s placental ribs. Hot, dry conditions yield peppers higher in capsaicin, and as a rule of thumb the smaller the pepper the hotter it is.

Chile pepper scoville

Source: http://www.businessinsider.com/scoville-scale-for-spicy-food-2013-11

The heat of capsaicin is commonly measured on the Scoville Scale (developed by Wilbur Scoville in 1912), a subjective rating designed to measure the perception of capsaicin in chiles. The scale ranges from 0 (bell pepper) to 16,000,000 (pure capsaicin). The higher the number, the hotter the pepper.

Asian, Indian, Latin American, and Mexican cuisines rely heavily on chileschili peppers, which makes sense considering the climates of these countries. They can be used fresh, whole, chopped, stuffed, roasted, dried, ground, re-hydrated, pickled, or pureed. They are versatile in heat, flavor, and application.

A word of caution. When working with chiles, especially the hotter ones, be sure to wear gloves. The last thing you want to do is rub your eyes (or a more sensitive area…) after dicing up a fresh habanero. I can promise you, that does not end well.

Thanks for reading along, now go forth and eat!

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