Chilies get their heat from capsicum, a crystalline chemical compound that stimulates nerve endings in the mouth and skin. Other forms of “heat” include allyl isothiocyanate, a compound found in mustard, horseradish and wasabi, and gingerol, the aromatic in ginger root.
The product, which features dill and Dijon mustard flavor notes, is formulated free from the major nine allergens to provide an inclusive dip option for sharing occasions.
The leading ingredients innovator in the bakery, sweet goods and chocolate industry highlighted industry trends and consumer preferences at Taste Tomorrow 2023.