It’s time to spice up your life and feel the heat with some mouthwatering Indian, Korean, Mexican and Pan-Asian cuisine
Chillies and spicy ingredients are transforming menus worldwide, offering diverse, bold flavours in everything from traditional dishes to modern desserts. (Image by arrangement)
Spicy is one of the hottest trends in foods and beverages. People are seeking spicy flavours for the delectable kick of heat. Chefs are catering to the rising demand for spicy foods by incorporating chilli-based dishes in their menus.
Spicy foods form a major part of various cuisines, due to ingredients such as paprika, chilly and pepper. Chillies are an indispensable part of Indian cuisine, offering flavours, aromas, and colours. The popularity of chillies is soaring in Indian, Korean, Mexican and Pan Asian food and the complex heat that these cooking styles deliver is driving interest in chilli varieties. “Swicy” mix of sweet and spicy — is trending globally. From chips, nuts, and burgers to ice cream, sauces, chilli oil, chilly chocolates, and spicy lemonades, various foods and beverage brands infuse spicy flavours.
Desi Spicy Affair
Indians have a love affair with spices, especially chillies. From the fiery green chillies that add heat to chutney to the smoky dried red chillies that create depth to gravies, Indian cuisine thrives on bold flavours. “Every bite today is a spicy adventure! From the kick of chips to the tangy-sweet punch of honey chilli starters in restaurants, the zing and heat keep you coming back for more! Starting with a mild Ven Pongal, which pairs with spicy coconut chutney, to the chicken gravies with black pepper, there’s room for spice in every meal. Pickles are a testament to spice cravings — who can resist a tangy, chilli mango pickle? The varieties of chilly powders can transform any dish into a flavour bomb! That’s the magic of Indian cooking — it’s not just about heat; it’s about balancing the spice with aroma and taste,” says Chennai-based Kiruthiga Sundararajan food vlogger who vlogs with the name ‘Tastee with Kiruthiga’.
Desi Spicy Affair
Indians have a love affair with spices, especially chillies. From the fiery green chillies that add heat to chutney to the smoky dried red chillies that create depth to gravies, Indian cuisine thrives on bold flavours. “Every bite today is a spicy adventure! From the kick of chips to the tangy-sweet punch of honey chilli starters in restaurants, the zing and heat keep you coming back for more! Starting with a mild Ven Pongal, which pairs with spicy coconut chutney, to the chicken gravies with black pepper, there’s room for spice in every meal. Pickles are a testament to spice cravings — who can resist a tangy, chilli mango pickle? The varieties of chilly powders can transform any dish into a flavour bomb! That’s the magic of Indian cooking — it’s not just about heat; it’s about balancing the spice with aroma and taste,” says Chennai-based Kiruthiga Sundararajan food vlogger who vlogs with the name ‘Tastee with Kiruthiga’.
Spices like chillies, and black pepper have been integral to Indian cooking and every region of India has its take on spicy food. “Use of red and green chillies, along with black pepper, reflects its diversity and love for robust flavours. From the smoky heat of Rajasthani Mathania chillies to the fiery kick of Kerala Malabar pepper, these spices make the food spicy and enhance the colour of the cuisine. The rise of Mexican and Korean spicy dishes in India signifies an appreciation for global cuisines that match India’s love for spicy food. From spicy tacos to fiery kimchi, these dishes are appealing to Indian taste buds,” says Ravinder Kumar, Executive Chef, of Karma Lakelands (Gurgaon).
Big Chilly Family
There are a variety of Indian chillies, some are strong in heat and can break one into tears, while others are less pungent and used for their colour. Guntur red chillies are simply hot and used in Andhra cuisine, green ones like Bhut Jolokia are extremely hot. Northeast speciality black Malabar is Premium quality, which gives complex aroma and so on. Chef Rizwan Khader, Corporate Chef, TSK Food Works, says, “Each form of chilly whether fresh, dried, or powdered — serves a specific purpose, from adding heat to enhancing colour or providing a smoky depth. There are various culinary applications of chillies- whole chillies are used for tempering, pickles, and marinades. Powdered is for base spice blends and curries. Dried ones are ideal for long-term storage, and intense flavour. Fresh ones add immediate heat and bright flavour.”
Big Chilly Family
There are a variety of Indian chillies, some are strong in heat and can break one into tears, while others are less pungent and used for their colour. Guntur red chillies are simply hot and used in Andhra cuisine, green ones like Bhut Jolokia are extremely hot. Northeast speciality black Malabar is Premium quality, which gives complex aroma and so on. Chef Rizwan Khader, Corporate Chef, TSK Food Works, says, “Each form of chilly whether fresh, dried, or powdered — serves a specific purpose, from adding heat to enhancing colour or providing a smoky depth. There are various culinary applications of chillies- whole chillies are used for tempering, pickles, and marinades. Powdered is for base spice blends and curries. Dried ones are ideal for long-term storage, and intense flavour. Fresh ones add immediate heat and bright flavour.”
Chilli is moving from traditional use (pickles, tempering) to creative applications, especially popular with younger consumers. Chefs are innovating with heat-gradient menus and chilli-based desserts and beverages.
Today one sees demand for chili flavoured dishes as a natural evolution of India’s spice-rich culinary heritage.
“The traditional preference has been adapted to modern formats with spicy snacks with exotic peppers, gourmet pickles and ready-to-eat meals. Viral spice challenges are also driving this demand. Sweet-spicy combinations are gaining popularity: mango-habanero smoothies, and chilli-spiced hot chocolate all appeal due to contrasting flavours activating multiple taste receptors,” concludes Chef Rizwan.
Spicy Food Benefits
Capsaicin, found in green and red chillies, triggers the release of endorphins, the body’s natural mood booster, making spicy food comforting. “It stimulates metabolism, aids in weight management, and has antibacterial properties that promote gut health. It also induces sweating, which helps cleanse the body by eliminating
toxins through the skin. Black pepper, the ‘King of Spices’, aids digestion by stimulating enzymes; it’s also a brain-health ally. Piperine, the star compound in black pepper, enhances the absorption of essential nutrients like curcumin from turmeric, amplifying its anti-inflammatory and anti-cancer properties. Green chillies rich in Vitamin C improves immunity. Antio-xidants present in red chilli reduce inflammation, improve blood circulation, and support heart health” says Shimpli Patil, Head Nutritionist at Luke Coutinho Holistic Health Systems Mumbai.
Do’s & Don’ts
Spicy Food Benefits
Capsaicin, found in green and red chillies, triggers the release of endorphins, the body’s natural mood booster, making spicy food comforting. “It stimulates metabolism, aids in weight management, and has antibacterial properties that promote gut health. It also induces sweating, which helps cleanse the body by eliminating
toxins through the skin. Black pepper, the ‘King of Spices’, aids digestion by stimulating enzymes; it’s also a brain-health ally. Piperine, the star compound in black pepper, enhances the absorption of essential nutrients like curcumin from turmeric, amplifying its anti-inflammatory and anti-cancer properties. Green chillies rich in Vitamin C improves immunity. Antio-xidants present in red chilli reduce inflammation, improve blood circulation, and support heart health” says Shimpli Patil, Head Nutritionist at Luke Coutinho Holistic Health Systems Mumbai.
Do’s & Don’ts
Consuming chillies in moderation is essential. When paired with cooling foods like yoghurt, cucumber, or coconut milk, spices’ fiery nature can be tempered. “Garnish spicy dishes with mint, coriander, or lime juice to balance out the heat. Overindulging in spicy foods can irritate the stomach lining, leading to acidity, heartburn, gut issues, ulcers, or even histamine reactions that could aggravate skin conditions like acne. While beneficial in small doses, capsaicin can overstimulate the gut, causing inflammation, discomfort, or even loose stools,” adds Shimpli. Skip the spice trends if they don’t work for you.
Spicy Tomyam Phak Soup, (Exe Chef Ravinder Kumar, Karma Lakelands)
Ingredients
• Tomyam paste 10gm
• Vegetables stock water 180ml
• Sliced mushroom 20gm
• Pokchoy 20gm
• Carrot slice 20gm
• Slice red onion 10gm
• Coriander roots chopped 10 gm
• Lemon leaves 5gm
• Lemon grass chopped 5gm
• Thai ginger chopped 5gm
• Thai fresh red chilli slice 4nos
• Lemon juice 1 teaspoon.
• Aromatic broth powder 5gm
Method
Blanch the vegetables then
give an ice bath.
Pour 30ml vegetable oil.
Add chopped herbs, stir,
add tom yam paste, and pour over 180ml of stock water.
Add all the vegetables and season with aromatic
broth powder. Let it boil for a minute. Garnish with Thai red chilli and chilli oil and serve hot.
• Tomyam paste 10gm
• Vegetables stock water 180ml
• Sliced mushroom 20gm
• Pokchoy 20gm
• Carrot slice 20gm
• Slice red onion 10gm
• Coriander roots chopped 10 gm
• Lemon leaves 5gm
• Lemon grass chopped 5gm
• Thai ginger chopped 5gm
• Thai fresh red chilli slice 4nos
• Lemon juice 1 teaspoon.
• Aromatic broth powder 5gm
Method
Blanch the vegetables then
give an ice bath.
Pour 30ml vegetable oil.
Add chopped herbs, stir,
add tom yam paste, and pour over 180ml of stock water.
Add all the vegetables and season with aromatic
broth powder. Let it boil for a minute. Garnish with Thai red chilli and chilli oil and serve hot.
( Source : Deccan Chronicle )
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