Swicy: The sweet and spicy trend for modern recipes

What is "swicy"?

A combination of sweet and spicy. Is that really new? Many professionals and foodies would argue otherwise. Sweet chilli sauce has been a staple on the sauce shelf for many years, and some have already tried chocolate with chilli. So, is this simply reinventing the wheel?

Well, definitely not! Because the swicy trend has previously been more of an isolated phenomenon. While the Western world isn't known for frequently combining sweet and spicy flavours, examples from Asia or Latin America could almost be counted on one hand. It's only in recent years that modern caterers and food enthusiasts have started to play with swicy flavours, drawing inspiration and experimenting with unusual ingredient pairings.

But the recipes and products that have emerged from this movement show that the "swicy trend" is about more than just mixing a few chillies with sugar.

The swicy trend on social media and among brands

An early spark that brought the swicy trend into the spotlight was 'Mike's Hot Honey'. Honey, chillies and vinegar—as simple as that. It's a simple mixture, but the way it was presented particularly captivated the younger generation. The spicy honey was drizzled over pepperoni pizza, used as a sushi dip or even to jazz up an affogato.

Even Pizza Hut couldn't help but acknowledge that the combination was worthy of its offer and added the Hot Honey Pizza to the menu. Meanwhile, the complex flavours of Korean cuisine, which are becoming increasingly popular, also helped bring the swicy trend to restaurants around the world. In the USA, Shake Shack even pitted its popular Korean BBQ burger against a sweet and spicy Korean fried chicken sandwich with gochujang glaze, asking: umami or swicy?

But swicy isn't limited to savoury dishes, either. On TikTok, the spicy Mexican seasoning "tajin" won the hearts of creators. This delicious blend of red chillies, lime zest and sea salt—not to be confused with the Moroccan casserole dish "tagine"—paired perfectly with sweet fruits such as watermelon, mango, pineapple or papaya, making the swicy flavour go viral on social media. Savvy bartenders also took inspiration, pimping up their cocktail glasses with tajin rims to enhance margaritas and palomas.

Starbucks followed suit with the launch of a limited range of sweet and spicy drinks: Spicy Dragonfruit, Spicy Pineapple and Spicy Strawberry offered refreshment while ramping up the summer heat. Unsurprisingly, even Coca-Cola launched a "spiced" variant in the US and Canada, highlighting the potential of the swicy trend. Major corporations are already betting that this trend is here to stay.

Why do we like swicy flavours?

We now know that the trend is popular, but why? What makes this combination so appealing to so many?
As with many trends, the answer lies in the balance of harmonious flavours but also the evolving taste preferences of younger generations.

While garlic was still considered an exotic spice by some during the baby boomer era—something you shouldn't eat too much of so no one would smell it—it has become indispensable in the kitchens of millennials and Generation Z. The same applies to spiciness. Tolerance for heat in foods and seasonings is steadily increasing in the West. Although it hasn't yet reached the spice levels typical of Asian or Latin American countries, the globalisation of cuisines is certainly closing this gap.

This shift also reflects a growing desire among younger individuals to consume food and drinks with complex and exciting flavour profiles. Dishes that are either sweet or hot alone no longer arouse interest. A combination, however, is much more appealing, as it not only offers a pleasant balance but also provides the perfect starting point for further experimentation. Should it be a little sweeter or perhaps even hotter next time?

The last and one of the most important reasons why we love swicy: our body's chemical reactions! Eating sweet foods and experiencing the "pain" of spicy heat trigger the release of endorphins. These feel-good hormones create a positive experience associated with eating swicy dishes, encouraging us to come back for more!

Swicy in catering and food service

You don't need to make major menu changes or follow complex instructions to introduce your guests to swicy dishes. The important thing is a willingness to experiment and some creativity. You can easily bring the swicy swing to your restaurant by following a few simple tips.

Replacing sugar with special ingredients for a swicy flavour

The combination of sweet and spicy can be achieved with a wide variety of ingredients, but when it comes to the sweet component, many people immediately think of refined sugar. However, as it turns out, the most exciting combinations often involve other sweeteners.

If a liquid is required, sweet juices or pureed fruit are the right choice. For a thicker consistency, however, honey, agave or maple syrup are the right choice. Their sweetness not only pairs well with hot flavours but is also particularly easy to use. For instance, a quick mix of honey and chilli with Kikkoman Poke Sauce makes a delicious dip that pairs perfectly with fish, meat, rice dishes and salads.

Sweet fruits, whether fresh apricots and peaches or dried dates and raisins are ideal for adding a refreshing sweetness to wok, fried and braised dishes without being overpowering.

Which ingredients add heat to swicy?

In theory, there are no limits to the type of heat that can be used in a swicy dish. Jalapeños, Birds Eye, Habanero or other chillies are the first and most accessible choice for many. But the heat of ginger, wasabi, horseradish, various peppers or mustard can also be an enticing way to interpret the swicy trend.
It's important to precisely dose the heat level, which can be tricky with chillies as their spiciness can vary depending on the season or origin.
If you want an easier option with consistent dosing, ready-made sauces like Kikkoman Kimchi Chili Sauce are an ideal solution.
The key is to gradually find the right level of heat. In swicy dishes, neither sweetness nor spiciness should dominate—a good balance should always be the aim.
 

Sweet and spicy... what's next? Taking swicy further

The swicy trend is particularly easy for the catering industry to embrace by incorporating this new flavour element into existing dishes. Popular salty dishes with well-established flavours can benefit from a fresh swicy kick. Asian dishes seasoned with soy sauce or teriyaki, for example, are natural choices. But even very traditional dishes from Eastern and Central Europe can be taken to a new level with swicy.

Drinks and desserts can also benefit from a hint of heat to balance their sweetness. However, as these foods don't naturally contain salty or umami notes, achieving the right balance between sweetness and spiciness requires extra care. This is particularly important for desserts or drinks that are expected to be on the sweeter side, as an overly hot flavour might disappoint this expectation.

However, the overarching rule is simple: the sky's the limit! Swicy is a trend that's here to stay, offering the catering industry an easy way to attract younger audiences. Have fun experimenting!