Things get hot across our dining tables.
The more exotic and hot flavors tickle our taste buds – while brown sauce is no longer the daddy, mustard simply won’t cut it.
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Sales of Sriracha hot sauce from Southeast Asia are up 110 percent in three years, and Nando’s is now the fourth largest sauce brand, thanks to our love of piri piri chicken.
By contrast, sales of brown sauces fell by 12.4 percent and mustard by 15.7 percent, according to the prestigious trade magazine The Grocer.
Grant Rollings takes a look at the latest mealtime seasoning and suggests how to use them.
Replace mustard with sriracha
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This staple in both Thailand and Vietnam is a mixture of chili peppers, vinegar, garlic, sugar, and salt.
It was invented about 100 years ago in Si Racha, Thailand, and even McDonald’s uses it in their burgers.
Replace the worx with XO .
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A mixture of dried shrimp, scallops, chili, pork, oil, garlic and from Hong Kong.
It got its name from Extra Old Cognac – although there is no brandy in it. Great with grilled meat, fish or vegetable dishes.
Replace the hot radish with wasabi
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This green paste comes from the Japanese horseradish plant, which is now grown in the UK to meet demand.
Perfect for sushi, it can also be added to a fish marinade, while wasabi mayo can spice up sarni.
Replace Tabasco with Peri Peri sauce
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South African sauce, invented by Portuguese settlers, is becoming more popular thanks to Nando’s.
We know it’s great on grilled chicken, but it’s also good with scrambled eggs or mashed avocado, a favorite of millennials.
Replace ketchup with sweet pepper jam
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There is another condiment made famous by Nando, which passed £3.4m of the stuff to us last year.
The mixture of paprika, roasted red pepper, sugar, and vinegar is great for barbecue and chips.
Replace barbecue sauce with heat
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Originally from Buffalo in the US, this combines chili sauce, butter, garlic powder, and soy sauce and is now in burger bars across the UK.
It goes well with cream cheese sauce or chicken wings.
Replace vinegar with yuzu kosho
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This versatile Japanese condiment is added to all kinds of meals from noodles to desserts by contemporary chefs.
It’s a potent blend of fermented yuzu fruit, salt, and chili paste.
Replace honey with lemon and chili tagine
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The newest Mexican food to grab, a blend of dried red peppers, dried lemon juice, citric acid, and sea salt was invented in 1985.
Sprinkle it on sweet corn, pasta, salads, fish, and meat.
Replace peanut butter with tahini
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Tahini is a creamy Middle Eastern condiment made from roasted sesame seeds.
Not particularly spicy, it makes a change to the usual snack on toast or on salads.
Replace mayonnaise with hummus
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You can buy spicy hummus the regular kind made with chickpeas, tahini, garlic, lemon and oil.
Falafel is the obvious dish to cut back on, but like mayonnaise, it will enhance any bread snack.