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6 Chili Oils that Work for Any Dish



E-commerce is propping up a lot of restaurants in these tough times, and New York chefs are increasingly experimenting with Chinese-style chile oils. Some of them are after its crunchy texture and want to tap into the roaring success of Lao Gan Ma Spicy Chili Crisp made in Guizhou Province. 

Here are some chile oils that will work with nearly anything. 

Mili Chili Crisp

Milu Chili Crisp (5.3-oz. jar)

Chef Connie Chung was fairly new to the chili-crisp fad before she started working at a Chinese fast-casual restaurant’s retail pantry. She created her own internal version of the chili-crisp, one that was still spicy, but had a more savory feel. What makes her creations stand out is the fermented black beans that add a unique salty flavor and the dried-shiitake-mushroom powder which gives it a distinct umami feel. 

Momofuku Chili Crunch

Momofuku Chili Crunch (5.3-oz. jar)

Culinary lab owner David Chang has created many of his own packaged goods, ranging from ssäm sauce to chickpea miso. Chang has now created his own product called Chili Crunch which borrows from Mexican condiment salsa macha as well as Lao Gan Ma. 

The extra crunchy sauce is topped by an oily layer much like what you would find in a peanut butter. Chili Crunch also has garlic, coconut sugar, shallots, seaweed, and yeast extracts as well as Chili. It does not contain MSG though. 

Sze Daddy Chili OIl

Sze Daddy Chili Oil (6-oz. jar)

According to Eric Sze, his Sze Daddy Chili Oil is a vegan version of the iconic XO sauce. The inspiration for Sze Daddy Chili Oil is Taiwanese sha-cha; a derivative of sate from South East Asia.

Sze Daddy is hot and comes in a plush texture that differs from the current trend of crunchy textures. Chang achieves this smooth texture by not frying his alliums crispy. Sze uses his Chili oil in sauces in place of butter and olive oil. He also adds it to spaghetti agio e olio. 

Black Label Junzi Chili Oil

Black Label Junzi Chili Oil (110-ml. jar)

Chile-oil veteran Chef Lucas Sin first created a spicy version of his chile oil oil with vinegar two years ago. 

Now he’s created a more aromatic version that he believes will bring more diversity to chile-oils. This limited edition comes in gift-boxes and tastes a lot milder. It also has a less chunky texture. The ingredients in Sin’s Black Label Junzi Chili Oil are Urfa Chiles, black-sesame seed oil, and charred onions. To get the sesame oil flavor to really sing, put it in a hot soup. 

Mr. Bing Chili Crisp

Mr. Bing Chili Crisp (7-oz. jar)

The story of Mr. Bing is similar to that of Tao Huabi who founded Lao Gan Ma. Huabi started by slinging noodles before creating her own chile oil. 

Bing and partner Brian Colberg were selling Jianbing, a Beijing-style stuffed crepe. They found that people were more interested in the chile sauce that accompanied the stuffed crepes and after being forced to close down his restaurants, Goldberg chose to focus on Chili Crisp, among other condiments. 

Mr. Bing Chili Crisp has a thick texture and tastes slightly sweet. 

Sichuan Oil from Blank Slate Kitchen 

Blank Slate Kitchen’s Sichuan Chili Oil (8-oz. jar)

Alex Sorenson was a professional New York cook when he started selling his own Chile Oil. Sorenson is now works full time on his condiment brand. He flavors the chile oil with chile flakes, ginger, Sichuan peppercorns, black cardamom, and star anise. 

Sorenson was lunching on a Singaporean dish called mouthwatering chicken when he was inspired to create his Sichuan Chile oil. 

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The Hidden Power of Herbs and Spices: Revolutionizing Food Ingredients for a Healthier Future




In the evolving landscape of the food industry, the spotlight is increasingly falling on the humble herbs and spices. These natural flavor enhancers are proving to be formidable allies in the quest to improve food quality by replacing less desirable ingredients. The latest research and trends highlight how these natural ingredients are stepping up to the plate, not only to enrich flavor but also to offer health benefits, reduce artificial additives, and support sustainable practices.

The Historical Context

Historically, herbs and spices have played a crucial role in culinary traditions across the globe. From the vibrant turmeric used in Indian cuisine to the aromatic basil in Mediterranean dishes, these ingredients have been cherished for their flavor and medicinal properties. However, their role has expanded significantly in recent years, particularly in response to changing consumer preferences and advancements in food technology.

The Shift from Artificial to Natural

The low-fat craze of the 1990s led many food companies to remove saturated fats from their products, often replacing them with sugar and other artificial additives to maintain taste and texture. This shift, however, had unintended health consequences, contributing to the rise in obesity and related diseases. Today, there is a growing demand for natural, healthier alternatives, and herbs and spices are at the forefront of this movement.

Recent studies have demonstrated that herbs and spices can effectively replace artificial additives without compromising on flavor or shelf life. For example, rosemary extract is being used as a natural preservative due to its antioxidant properties, while spices like cinnamon and clove are known for their antimicrobial benefits. This not only enhances the nutritional profile of food products but also aligns with consumer demand for clean labels and transparency in food sourcing.

Enhancing Flavor and Nutrition

One of the significant advantages of using herbs and spices is their ability to enhance the flavor profile of food naturally. Culinary experts and food scientists are exploring how these ingredients can replace high levels of salt, sugar, and unhealthy fats. According to the American Heart Association, reducing sodium intake is crucial for heart health, and herbs and spices offer a flavorful alternative.

For instance, a study published in the Journal of Food Science highlighted that using a blend of herbs and spices can significantly reduce the need for salt without sacrificing taste. This approach is particularly beneficial in processed foods, where high sodium content has been a longstanding issue. Furthermore, spices such as cayenne pepper and ginger are known for their metabolism-boosting properties, adding another layer of health benefits.

The Science Behind the Flavor

The effectiveness of herbs and spices in improving food quality is rooted in their complex chemical compositions. These ingredients are rich in essential oils, antioxidants, and other bioactive compounds that interact synergistically to enhance flavor and provide health benefits. For example, the antioxidant properties of turmeric’s active compound, curcumin, have been extensively researched for their potential anti-inflammatory and anticancer effects.

Moreover, the use of advanced extraction techniques, such as supercritical fluid extraction, has enabled the industry to isolate and concentrate these beneficial compounds more effectively. This not only improves the potency and consistency of herbal extracts but also opens up new possibilities for their application in food products.

Industry Innovations and Applications

The food industry is witnessing a surge in innovations that leverage the power of herbs and spices. Companies are developing new products that cater to health-conscious consumers by incorporating these natural ingredients in various forms, such as powders, extracts, and essential oils. For example, the incorporation of herb and spice blends in snack foods, beverages, and even dairy products is becoming increasingly common.

A notable example is the use of oregano oil in meat products to extend shelf life and enhance safety. According to a report by the National Center for Biotechnology Information, oregano oil’s antimicrobial properties make it an effective natural preservative, reducing the reliance on synthetic additives. Similarly, the beverage industry is exploring the use of spices like ginger and cardamom to create health-boosting drinks that appeal to modern consumers.

Addressing Sustainability and Ethical Sourcing

In addition to health benefits, the use of herbs and spices aligns with broader sustainability and ethical sourcing goals. Many of these ingredients are grown in regions that rely on sustainable agricultural practices, supporting local economies and reducing the carbon footprint associated with food production. The Fair Trade movement, for instance, ensures that herbs and spices are sourced ethically, providing fair wages and improving living conditions for farmers.

The focus on sustainability is also driving research into vertical farming and hydroponic systems for growing herbs in urban settings. This approach not only reduces the environmental impact but also ensures a fresh and consistent supply of high-quality ingredients year-round.

Challenges and Future Prospects

Despite the promising potential of herbs and spices, there are challenges that the industry must address. Ensuring consistent quality and potency, overcoming regulatory hurdles, and managing costs are critical factors that need attention. However, ongoing research and technological advancements are paving the way for overcoming these obstacles.

The future of food looks promising with the integration of herbs and spices. As the industry continues to innovate and adapt, these natural ingredients are set to play a pivotal role in creating healthier, tastier, and more sustainable food products. The synergy between traditional culinary wisdom and modern science is unlocking new possibilities, making it an exciting time for food enthusiasts and health-conscious consumers alike.

In conclusion, the transformative power of herbs and spices in the food industry is undeniable. From enhancing flavor and nutrition to supporting sustainability and ethical sourcing, these ingredients are leading the charge toward a healthier and more responsible food system. As research and innovation continue to unfold, we can expect to see even more creative and beneficial applications of these natural wonders in our daily diets.

For more information on the latest trends and research in food science, visit the Food and Drug Administration and the American Society for Nutrition. These resources provide valuable insights and updates on how the food industry is evolving to meet the needs of today’s health-conscious consumers.

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Sweet Proteins: The Future of Sugar Alternatives




In the quest for healthier food options, the spotlight has recently turned to an innovative category of sweeteners: sweet proteins. A groundbreaking study published in Food Research International delves into the potential of these proteins as a substitute for sugar, focusing on the impact of health-focused messaging in promoting their consumption.

The Sugar Dilemma

Europeans consume an average of 34 kg of sugar annually, more than triple the World Health Organization’s recommendation. This excessive intake is linked to rising obesity rates and other health issues. Despite efforts like taxing sugary foods and beverages, and stricter marketing regulations, sugar consumption remains high.

Enter Sweet Proteins

Sweet proteins, such as thaumatin, offer a promising solution. These proteins are derived from natural sources using precision fermentation, a process involving yeast to express and isolate proteins found in some fruits. Unlike artificial sweeteners like sucralose and aspartame, sweet proteins don’t carry associated health risks and are digestible and non-allergenic.

The Study’s Approach

The study explored how perceptions of health and naturalness influence attitudes toward products containing sweet proteins. Researchers conducted experiments using messages that emphasized either the health benefits or the naturalness of sweet proteins. Participants, aged between 20 and 70, were responsible for household food purchases.

Key Findings

The study revealed that health-related messaging significantly influenced attitudes towards sweet proteins. Participants exposed to health-focused messages showed more favorability towards these proteins compared to those who received messages about their naturalness. This effect was particularly pronounced in individuals with higher body mass index (BMI) levels and those experiencing anticipatory guilt about sugar consumption.

Interestingly, the study also found that people who regularly consume alternative sweeteners responded more positively to the naturalness messaging, possibly due to the anticipatory pleasure of consuming sweeteners.

Implications for Public Health

These findings have significant implications for public health strategies aimed at reducing sugar intake. By effectively framing sweet proteins as a healthy and natural alternative to sugar, it’s possible to influence consumer attitudes and, potentially, their consumption habits.

The Road Ahead

While the study provides valuable insights, the authors acknowledge that changing attitudes may not always lead to altered consumption behaviors. Future research should focus on how these attitudes translate into actual dietary choices.


Sweet proteins emerge as a viable, health-conscious alternative to sugar, with the potential to revolutionize our approach to sweetening foods and beverages. As we continue to explore and understand the best ways to introduce these proteins into the market, they represent a significant step forward in the journey towards healthier eating habits.

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The Future of Flavors and Ingredients: A Glimpse into Tomorrow’s Kitchens




In the dynamic realm of food and beverage, the IFT FIRST Food Expo stands as a beacon of innovation, unveiling trends that are reshaping our culinary experiences. Let’s delve into the top five trends that are setting the stage for a transformative future in our kitchens and dining tables.

1. Holistic Health and Wellness: A Culinary Revolution

The concept of health and wellness in food has evolved to encompass mental and emotional well-being, alongside physical health. A key trend at the expo was the focus on sugar reduction and personalization in food products. Cargill’s innovative EverSweet + ClearFlo combines a stevia sweetener with a natural flavor, enhancing flavor modification and solubility. Similarly, Sweegen introduced a new liquid stevia sweetener, aligning with consumer trends for easier manufacturing integration.

Personalized health and nutrition have become more holistic, with consumers seeking tailored food and beverage options. This trend is about understanding individual health and happiness needs, a challenge that food companies are increasingly eager to meet.

2. From Clean to Clear Labels: The Era of Transparency

The clean label movement has evolved into a demand for clear labels, with consumers expecting complete transparency about their food’s ingredients. This shift is exemplified by Prosur’s emphasis on clear labeling in its functional ingredients derived from natural vegetable and fruit extracts. Similarly, Blue California has developed an alternative to titanium dioxide, reflecting a growing concern for environmental impact and regulatory compliance.

3. Multifunctional Ingredients: The Functional Powerhouses

Food and beverage manufacturers are increasingly seeking ingredients that deliver multiple functional attributes. ADM’s research on consumer interest in probiotics led to the development of products like the tomato masala biotic snack bite, combining plant protein, prebiotics, probiotics, and postbiotics. Additionally, Hilmar Cheese Company demonstrated how whey protein concentrate can replace whole eggs in certain formulations, highlighting the multifunctional nature of ingredients.

4. Sustainability: The Core of Future Innovations

Sustainability remains a key driver in food and beverage innovation. Ingredients upcycled from food waste, like Ocean Spray’s Cranberry Seeds, add natural color and nutrition to various foods. Lemnature Aquafarms introduced nutritional powders created using a sustainable process with the lemnaceae plant, underscoring the industry’s commitment to sustainability.

5. Plant-Based Power-Up: Meeting the Demands of a Diverse Demographic

The plant-based eating trend has expanded significantly. BENEO’s new faba bean ingredients cater to the growing flexitarian population, offering texture improvement and protein enrichment in vegetarian and meat alternatives. MYCO Technology’s FermentIQ Protein, made by fermenting pea protein with shiitake mushroom mycelium, is another innovative approach, enhancing flavor, aroma, and digestibility.

In conclusion, the trends showcased at the IFT FIRST Food Expo reflect a dynamic industry that is responsive to consumer demands for health, wellness, transparency, functionality, sustainability, and plant-based options. As these trends continue to evolve, they will undoubtedly shape the future of food and beverage, offering exciting possibilities for both consumers and manufacturers.

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