In my previous post on dipping sauces I had mentioned about how flavors have become diversified and how the Americans have gone from mild to bolder flavor bouquets. The reason is that the American taste is gradually exploring the cuisines of various places and trying to rebuild the present cuisine on the basis of a fusion and the fusion always being bolder, spicier and tangier. The Americans are trying to incorporate these flavors in all types of foods right from haute cuisine, fast foods, snacks and surprisingly candies and the latest fish ice cream. As per a research conducted by the Mintel International, a Chicago-based research firm in the last two years 1463 food products with the word ‘spicy’ was manufactured and not to say of the sauces that have hotter and spicier version, tasting much similar to a South-Indian Gravy.
As per Rachel Koryl, a trend analyst for the Center for Culinary Development in San Francisco:
In the last five years, we’ve really seen a change in tastes. Baby Boomers are eating out more often and are being exposed to different ethnic cuisines. And today’s kids are growing up on ethnic foods like Thai and sushi.
