Igniting the future of hot & spicy
Across six episodes of ‘Igniting the future of hot and spicy’, our chefs unpack the heat you already know, and the heat that’s coming next – so you can differentiate on the shelf and win market share.
These chefs’ visionary creativity expands Givaudan’s hot and spicy innovations. Through marrying authentic culinary artistry and advanced flavour science, Givaudan continues to deliver bold, resilient taste experiences that push boundaries and captivate consumers in hot and spicy taste innovation.
Igniting the future of hot & spicy
SAMEA: ‘extreme, complex heat’
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For Chef Mythrayie Iyer, Noma-trained, San Pellegrino Young Chef winner, and a head of R&D who says ‘extreme’ flavour has nothing to do with how much something burns. It’s about character: how much an ingredient shows up on the plate. A chilli, she points out, might scorch you at first and leave a floral note at the end. This episode runs from a childhood spice-market memory to the science of fermentation, and the complexity it can build.