Igniting the future of hot & spicy Wed, 29 Jul 2026 16:35:39 +0200 https://www.buzzsprout.com/2624703 en-us © 2026 Igniting the future of hot & spicy yes 8330b074-ec99-5579-b33d-459f9d16faec eve.landen@givaudan.com Givaudan episodic false Across six episodes of ‘Igniting the future of hot and spicy’, our chefs unpack the heat you already know, and the heat that’s coming next – so you can differentiate on the shelf and win market share. 


These chefs’ visionary creativity expands Givaudan’s hot and spicy innovations. Through marrying authentic culinary artistry and advanced flavour science, Givaudan continues to deliver bold, resilient taste experiences that push boundaries and captivate consumers in hot and spicy taste innovation. 

]]> Buzzsprout (https://www.buzzsprout.com) Givaudan eve.landen@givaudan.com https://storage.buzzsprout.com/ronj0jj0etypsw7vpbxglc0d6yg6?.jpg Igniting the future of hot & spicy https://www.buzzsprout.com/2624703 Asia Pacific: ‘layered heat’ Asia Pacific: ‘layered heat’ After nearly 40 years in Chinese kitchens, training professional chefs and leading R&D for major restaurant groups in Shanghai, Chef Qian YiBin builds heat as something layered, never something singular. In this episode he shows how classic Sichuan málà beef, lifted with tangerine peel, becomes a sequence rather than a single hit: aroma first, then the numbing tingle, then the warmth. It’s a case for spice as one voice in a chorus – and why, for him, the most unforgettable heat is the kind that resonates long after the last bite. Listen on the landing page.

]]> After nearly 40 years in Chinese kitchens, training professional chefs and leading R&D for major restaurant groups in Shanghai, Chef Qian YiBin builds heat as something layered, never something singular. In this episode he shows how classic Sichuan málà beef, lifted with tangerine peel, becomes a sequence rather than a single hit: aroma first, then the numbing tingle, then the warmth. It’s a case for spice as one voice in a chorus – and why, for him, the most unforgettable heat is the kind that resonates long after the last bite. Listen on the landing page.

]]> Givaudan Buzzsprout-19438243 Wed, 29 Jul 2026 16:00:00 +0200 943 full false North America: ‘time-released heat’ North America: ‘time-released heat’ Born in Mexico, trained across Italian and Mediterranean kitchens for 27 years, Chef Saul Montiel treats every pepper as a personality to be understood and respected. His theme is timing: heat that arrives in stages rather than all at once, built like a song so the spice reveals itself slowly. He’s candid about the gap between an American fear of spice and what layered heat can actually be – and why he believes spicy is the new sweet.

]]> Born in Mexico, trained across Italian and Mediterranean kitchens for 27 years, Chef Saul Montiel treats every pepper as a personality to be understood and respected. His theme is timing: heat that arrives in stages rather than all at once, built like a song so the spice reveals itself slowly. He’s candid about the gap between an American fear of spice and what layered heat can actually be – and why he believes spicy is the new sweet.

]]> Givaudan Buzzsprout-19438223 Thu, 02 Jul 2026 22:00:00 +0200 1226 full false Latin America: ‘salivating hotness’ Latin America: ‘salivating hotness’ Mexico has more than 120 chillies, and Chef Ricardo Muñoz Zurita, the ‘anthropologist of Mexican cuisine’ and author of twelve books, knows the difference every one of them makes. In this episode he shows how a single jalapeño becomes three distinct ingredients depending on whether it’s fresh, dried or smoked, and makes the case that great Mexican heat is never about maximum spice. It’s about balance: where a whole chilli dropped into a stew adds, in his words, the soul of the flavour.

]]> Mexico has more than 120 chillies, and Chef Ricardo Muñoz Zurita, the ‘anthropologist of Mexican cuisine’ and author of twelve books, knows the difference every one of them makes. In this episode he shows how a single jalapeño becomes three distinct ingredients depending on whether it’s fresh, dried or smoked, and makes the case that great Mexican heat is never about maximum spice. It’s about balance: where a whole chilli dropped into a stew adds, in his words, the soul of the flavour.

]]> Givaudan Buzzsprout-19431638 Wed, 01 Jul 2026 18:00:00 +0200 1415 full false