The best kind of heat wave coming your way

A close-up of a hand holding a sticky, glistening chicken wing covered in a spicy glaze, topped with sesame seeds and green onions, with other wings blurred in the background.
  • What’s next for hot & spicy?
  • Portfolio and sensations
  • Did you know?
  • Get ready for the next chapter of culinary creativity
  • Get in touch
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What’s next for hot & spicy?

Spicy food is no longer just about taste – it’s an experience. Consumers are embracing the thrill of heat, fueled by viral food challenges that dominate social media – those daring moments where people test their limits with extreme spice levels and share their reactions online. From fiery sauces to bold ready meals, the love for hot and spicy flavours reflects both cultural heritage and personal preference.

At Givaudan, we partner with you to translate global insights into unforgettable experiences. Our cutting‑edge hotness technologies, sensory science and culinary expertise set us apart, enabling you to go beyond simple ingredients to deliver authentic, multi-sensory creations your consumers will love. 

Portfolio and sensations
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Hot & spicy portfolio and sensations

Our hot & spicy solutions go beyond flavour.
We explore how natural ingredients awaken multiple senses – creating experiences that feel as good as they taste.

Bright red chillies hang amidst lush green leaves, showcasing their glossy skin. A brown chilli peeks out, highlighting the vibrant colours of the plant in a healthy setting.

Chili pepper

Sensation: hot, pungent
Example: jalapeño, habanero, cayenne, tabasco

 

A close-up view of numerous black peppercorns, showcasing their round, textured surfaces and varying hues of dark brown and black. The overall mood suggests richness and warmth, suitable for spicing up dishes.

Black pepper

Sensation: hot, aromatic
Example: black pepper, white pepper, long pepper, pink pepper

Piles of fresh ginger root are displayed, showcasing their light brown skin and creamy yellow interior. Some pieces are sliced open, revealing their vibrant inner flesh.

Ginger

Sensation: warming, aromatic
Example: ginger, galangal, purple ginger

Close-up view of a mound of brown mustard seeds, showcasing their small, round shape and varying shades of brown. The seeds create a rich, textured surface, suggesting spiciness and flavour.

Mustard

Sensation: burning, irritant
Example: mustard, horseradish, wasabi

A close-up image of dried Szechuan peppercorns, showcasing their vibrant reddish-brown hues and textured surfaces. The cluster highlights the unique, bumpy shapes of the peppercorns, suggesting a bold, spicy flavour.

Szechuan pepper

Sensation: tingling, numbing
Example: szechuan pepper, jambu (acmella)

Did you know?
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Did you know?
A close-up of a spicy chicken wing coated in bright red sauce, topped with a dollop of creamy white dip. The blurred background suggests a casual dining setting, evoking a tempting and indulgent mood.

Flavour is more than taste. It is the integration of taste, smell, and sensation.

A glass jar filled with vibrant red chilli flakes is tied with twine, surrounded by whole red chillies on a rustic wooden surface. The warm colours and natural setting suggest a focus on spicy flavours.

Givaudan has more than 600 items in its hot & spicy portfolio, including a wide range of plants and exotic ingredients. There are also differentiating modulators to harmonise and boost the hot sensations.

A person is drizzling a spicy sauce onto a toasted brown bun in a kitchen setting. The bun is held in one hand, while a burger with melted cheese sits nearby on a plate. A small bowl of sauce is also visible.

We’ve conducted extensive sensory profiling of leading snack and sauce products across global markets, analysing over 100 samples.

A woman in a blue striped shirt savours a bite of food, with a playful expression, while standing in a warm kitchen filled with cooking pots. A loaf of bread is visible on the countertop.

Over 80% of consumers frequently enjoy hot and spicy foods from different cultures, and 1 in 3 are always open to trying new spices.

Get ready for the next chapter of culinary creativity
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Get ready for the next chapter of culinary creativity

Givaudan’s 7th Givaudan’s Chef’s Council returns this March in Mexico City, bringing together world-renowned chefs and our flavour experts to explore the next frontier of Hot & Spicy innovation.

Headshot of chef Ricardo Muñoz Zurita

LATIN AMERICA

Chef Ricardo Muñoz Zurita 
(Mexico City)

Azul Histórico, Azul Condesa, Azul y Oro

 

Chef, researcher, and author known as ‘the anthropologist of Mexican cuisine’. Honored by TIME magazine as ‘Prophet and Preserver of Mexican Culinary Tradition’, he has served as a consultant for UNESCO recognising Mexican cuisine as Intangible Cultural Heritage of Humanity.

Headshot of chef Saul Montiel

NORTH AMERICA

Chef Saul Montiel 
(New York City)

Owner of Única Tacos y Tequila, Executive Chef at Cantina Rooftop

 

Television personality, and Epicurious chef, he has been featured on Telemundo, Univision, Today Show, Good Day NY, NY Post, Food Insider, Forbes, Time Out, Cooking Channel, Food & Wine, Condé Nast Traveller, Food Network’s Chopped, and more.

Headshot of chef Qian YiBin (钱以斌)

ASIA PACIFIC

Chef Qian YiBin (钱以斌) (Shanghai)

Founder of Fusion Creative Kitchen

  
 

Renowned contemporary master chef of Chinese Cuisine specialising in Sichuan and Hunan flavour systems, China Olympic culinary team coach, World Chefs Challenge international judge.

Headshot of chef Cyrus Todiwala

EUROPE

Chef Cyrus Todiwala 
(London)

Chef Proprietor of Café Spice Namasté

  
 

Award-winning chef, restaurateur, author, and culinary educator, BBC Food Personality of the Year 2014, Catey Award winner, his Café Spice Namasté is one of the world’s longest-running Michelin Bib Gourmand restaurants.

Headshot of chef Mythrayie Iyer

SAMEA

Chef Mythrayie Iyer 
(Bengaluru)

Head Chef at Farmlore and Founder of Spice Conscious Studio

 

Culinary innovator with a strong commitment to sustainability and regional ingredients, winner of the San Pellegrino Young Chef 2022-2023 for South Asia and the Middle East.

Get in touch
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Get in touch with one of our experts to learn more 
about how our hot & spicy solutions can make your next project a success.

 

The best kind of heat wave is coming your way. 

Ride the wave.

  

Find out more