As consumers grow more adventurous and demand for spicy food grows, restaurants are introducing special dishes so hot they require waivers, reports The Wall Street Journal.
American consumption of chili peppers rose 33 percent to more than 7 pounds per capita between 2000 and 2015, according to the U.S. Department of Agriculture. A survey by Technomic found half of consumers prefer very spicy foods and sauces over moderate or non-spicy alternatives, and restaurants are happy to deliver.
Mikey’s Late Night Slice in Columbus, Ohio, occasionally offers the “Fiery Death with Hate Sausage,” a pizza with a mix of peppers, including Bhut Jolokia, Trinidad Moruga Scorpion, and Carolina Reaper, paired with spicy sausage.
Mint Indian Bistro in Las Vegas, Nev., introduced an “Inferno” menu of naan, biryani, and kebabs cooked with super hot peppers, which has proven to be successful.
Even an ice cream parlor is getting in on the trend, with Sunni Sky’s Homemade Ice Cream offering an “Exit Wound” flavor made with three types of chile peppers, hot sauces, and capsaicin oil resin, according to the report. Full Story (Subscription Required)