Peppers, hot sauce, chili paste and spicy snacks are bringing the heat. From the 37% of Americans who say they’d try the world’s hottest pepper to the 51% who eat hot sauce at least once a week, spicy flavors are having a moment. Wherever your heat tolerance falls, National Hot and Spicy Food Day on Aug. 19 is the perfect time to turn up the heat.
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Spice and heat add an extra depth of flavor to dishes, invoke cultural heritage or simply set your taste buds on fire. On National Hot and Spicy Day, get inspired with new pepper varieties, innovative recipes and current trends that might transform your appreciation for spice.
How spicy foods are taking over
Spice has been a part of cuisines around the world since early explorers brought peppers from South America to Europe and Asia. Over the centuries, Americans cultivated their own love of spice. Recent years have seen an increase in bolder and spicier flavors, both on store shelves and in home kitchens.
Hot sauce ranked as one of the top condiments in the first quarter of 2024. Gen Z, in particular, seeks out spicy experiences, with 60% expressing interest in trying the hottest pepper.
CNN reports on the growing trend for fiery flavors, noting brands like Coca-Cola and Starbucks added spicy products to their lineups as millennials and Gen Z consumers seek out heat. The swicy trend, combining both sweet and spicy, also fuels new snack, drink and recipe options.
A growing love for heat is reshaping everything from snack aisles at the grocery store to favorite family recipes. From new pepper varieties and artisan hot sauce to a spicy beverage, fans of heat have more ways than ever to satisfy their cravings.
The science of spice
The sensation of spice comes from capsaicin, a chemical compound in chili peppers that tricks the brain into feeling heat. The Scoville scale ranks types of peppers by their capsaicin concentration. Mild peppers like poblanos or banana peppers range from zero to 1,500 Scoville Heat Units, or SHU. Jalapeños are slightly spicier at 2,500 to 8,000 SHU.
Serrano and cayenne peppers offer a more moderate heat. For something spicier, try habaneros with 100,000 to 350,000 SHU, Scotch bonnets at about 350,000 SHU or ghost peppers with over 1 million SHU. The current record holder for hottest pepper is Pepper X with 2.7 million SHU.
In addition to heat, these peppers also bring a variety of flavors. Thai peppers and serranos tend to be sweeter. Scotch bonnet peppers may be sweet or smoky, while anaheim and ancho peppers are often earthy. These secondary flavor profiles can bring a layer of complexity to a dish beyond the heat.
A global search for heat
Cultures around the world have embraced chili and heat in their local dishes. Exploring global flavors is a great way to incorporate new peppers, hot sauces and chili pastes into your dishes for a variety of heat.
Thai cuisine incorporates bird’s eye chilis in curries and salads, while Mexican soups and salsas showcase smoky chipotle or bright jalapeños. For extra heat, try a habanero salsa as a side for chips or tacos. In Ethiopia, the berbere spice mix combines chilis, cinnamon and clove to add depth and heat to stews and meats. Korean dishes, such as BBQ, bibimbap and more, use gochugaru chili flakes and gochujang, a fermented chili paste. In Middle Eastern cuisine, harissa sauce, which is a mix of peppers, herbs and spices, brightens fish and meat dishes.
Add heat to any meal
Spicy food does not have to involve in-depth recipes. Hot sauces, chili oils and dried spices can top any of your favorite foods. A drizzle of hot honey on air-fryer pizza melds perfectly with the tomato sauce and cheese. Chili crisp adds richness and heat to mac and cheese. A splash of hot sauce on a boiled egg or cheese and crackers elevates a simple snack. Experiment with the meals you already eat by adding condiments to find new, unbeatable combos.
Spicy pantry essentials
Whether you’re cooking from scratch or simply want to spice up leftovers, stocking your kitchen with a few basics means you will always have the right ingredients for any dish or snack. In summertime, fresh peppers are a healthy and flavor-packed addition to recipes. Roasted peppers, such as roasted red bell peppers or roasted Hatch chiles, offer a smokiness to dishes.
Outside of fresh peppers, dried peppers and ground spices can flavor foods all year long. Chili pastes like sambal oelek, gochujang or harissa feature in cultural dishes, but can also flavor your favorite meals. Hot sauces, such as Louisiana-style Tabasco, Mexican Valentina or Thai sriracha, can also complement meats, stir-fries or eggs.
While your local grocery stores have hot sauces, spice blends and chili pastes for every flavor profile and heat level, making your own is a great option on National Hot and Spicy Food Day. Homemade taco sauce or hot sauce can offer a fresher and more vibrant taste. Making your own condiments also lets you customize spice levels to your preferences.
Celebration ideas for National Hot and Spicy Food Day
National Hot and Spicy Food Day is the time to experiment in the kitchen, order a spicy dish from a favorite local restaurant or simply add a little extra heat to your meal. If you prefer a mild heat, try a few dashes of hot sauce or a mild salsa. For those who enjoy the burn, consider trying a ghost pepper hot sauce.
Gathering friends can be a fun way to celebrate as well. Whip up a spicy vindaloo or Nashville hot chicken. Get competitive with samples of hot sauce or have a “Hot Ones” party inspired by the YouTube talk show where participants eat increasingly spicy chicken wings.
Turn up the heat this National Hot and Spicy Food Day
Whether you like a hint of spice or crave heat levels that make your eyes water, National Hot and Spicy Food Day on Aug. 19 is the time to embrace the burn. From global traditions to contemporary food trends, spicy foods bring flavor and excitement to the table. This year, stock up on your favorite hot sauce, whip up a vibrant salsa or perhaps sample an extra spicy pepper. However you choose to celebrate, get ready to feel the burn.
Kristen Wood is an award-winning photographer, food writer, recipe developer and certified functional nutrition expert. She is also the creator of MOON and spoon and yum, a vegetarian food blog, and the author of “Vegetarian Family Cookbook,” “Fermented Hot Sauce Cookbook” and “Hot Sauce Cookbook for Beginners.” Her work has appeared in various online and print publications, including NBC, Seattle Times, ABC, Elle, Fox, CBS, Forbes, Chicago Sun-Times and more.