Complex heat: why 'nuanced' spice is the next big thing for food

Has blow-your-head-off hot sauce had its day? Food trend experts hail 'multidimensional spice'

Colourful mix of the hottest chilli peppers. Thai chili, habanero, serrano, jalapeno, bhut jolokia, trinidad scorpion, carolina reaper, Jamaican yellow, black chilli
(Image credit: Mizikm/Getty Images)

The trend for pure "brain-exploding" spicy heat in restaurants and supermarkets is expected to cool this year in favour of a more complex flavour.

Heat will become more "nuanced and multidimensional", perhaps "paired with sweet and sour flavors or being coaxed from layering flavors from different peppers from different parts of the world", said Cathy Strange, ambassador of food culture at the US supermarket chain Whole Foods Market, in The New York Times.

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