Chili Pepper News

For most of the country, winter is a wild combination of the best and worst. There are plenty of good times to be had all winter long, from Thanksgiving to Valentine’s Day, but then there is the endless amount of shoveling and de-icing that must happen for those events to take place. For months, it will be damn cold but inside, you’ll find roaring fires and hot chili con carne cooking in the kitchen.

For about a month, just about everyone that can weigh upon the potential food, FMCG, and restaurant trends of 2016 has done so. That’s good news for smaller retailers looking to cash in on the research of others. And, it’s good news for foodies ready to lead their crew in the ways of food trends for 2016.

Not everyone likes chili peppers and hot sauces. And, even though we don’t fully understand them, it’s a lot easier to explain why someone wouldn’t like the burn of capsaicin than it is to summarize why you enjoy chilies.After all, why would you put yourself through that pain? If animals don’t willingly indulge in capsaicin binges, why would you? (Incidentally, this argument does tend to work often: animals don’t smoke, animals sleep when they need to, and such. It doesn’t work for teeth brushing, overeating, and hot sauces. There are also plenty of animals that willingly consume feces, so who...

We know you love your hot sauce. You wouldn’t be here if you didn’t. And, there are a lot of people that share your passion for spicy condiments. Indeed, you probably already know that hot sauce is the fastest-growing segment in the American condiment market.