How to Make Spicy Bowls: McCormick’s Aji Amarillo Push + Impact on Home Cooks and Grocers

The global hot sauce market is on a tear, reaching an estimated USD 5.47 billion in 2024 with a projected CAGR of $4.44\%$ through 2033, while North America accounts for roughly $44.2\%$ of sales, a hard signal that consumers are actively buying into heat as a daily flavor driver rather than a niche thrill. Here’s the thing—momentum also brings stress fractures, and 2024’s renewed Sriracha production halt at Huy Fong Foods, triggered by peppers that were “too green,” reminded retailers and restaurants that supply chains can snap precisely when demand peaks, creating volatility for shoppers, brand managers, and investors alike.

At the same time, McCormick named Aji Amarillo its 2025 Flavor of the Year, leaning into a “bold but nuanced” heat profile and signaling how legacy flavor companies are steering trends with speed, scale, and a social-first launch strategy, which affects how consumers shop, how grocers merchandise, and how employees across the food ecosystem prioritize innovation pipelines. This smells like a category shake‑up, and it shows up right at the dinner table, where how to make spicy bowls fueled by TikTok’s viral “spicy bowl” craze has become the easy, craveable format for dialing heat up or down in minutes.

The Data

• According to IMARC, the hot sauce market hit USD 5.47 billion in 2024 and is expected to reach USD 8.12 billion by 2033 at a CAGR of $4.44\%$, with North America commanding about $44.2\%$ share—numbers that track directly to home cooks’ sustained appetite for heat and convenient spicy builds like bowls.

• A separate forecast from Fortune Business Insights pegs 2025 hot sauce sales at USD 3.54 billion, expanding to USD 5.98 billion by 2032 at $7.78\%$ CAGR, underscoring that even with differing methodologies, analysts still project multi‑year upswings that validate investing in heat-forward pantry items and scalable bowl prep formats.

• Consumer research shows the cultural center of gravity is spicy: $62\%$ of surveyed consumers say they are more likely to buy food or beverages advertised as spicy, and Gen Z heat‑seekers are not only buying but bringing their own hot sauce to restaurants, which maps neatly to DIY spicy bowl kits and at‑home modular recipes.

• Trend‑wise, “swicy” is here: $84\%$ of consumers report eating spicy foods, and $53\%$ of Gen Z are into sweet‑plus‑spicy pairings, which is exactly the kind of profile that shines in bowls where hot honey, chili-lime, or Aji Amarillo can be layered over grains and proteins without culinary fuss.

• Supply chains remain a pressure point: Huy Fong’s 2024 production pause over immature peppers forced months of scarcity and price spikes, pushing retailers toward substitutes and consumers toward new sauces or homemade chili oils that easily plug into spicy bowl templates.

How to Make Spicy Bowls For US People: Step-by-Step Guides

Classic TikTok Spicy Pickle Bowl (Snackable Heat, 15 Minutes)

If the question is “What started this bowl craze?”—look to the viral spicy bowl built from pickles, jalapeños, banana peppers, eggs, and a briny‑hot “juice” mix poured over everything, popularized across TikTok and echoed by creators and celebrities alike.

• Ingredients: spicy pickles, jalapeños, banana peppers or pepperoncini, hard‑boiled eggs, pickled sausage or beef sticks, and a sauce of hot sauce, pickle juice, jalapeño juice, and pepperoncini juice plus paprika, red pepper flakes, and chili powder.

• Steps: slice all solid ingredients into bite‑size pieces and place in a bowl, whisk the “juice” with hot sauce and brines, season with paprika, chili flakes, and chili powder, pour over the solids, gently toss, and portion into lidded bowls for snacking or late‑night cravings.

• Why it works: it’s no‑cook, batched, and adjustable; swap in Doritos, Ruffles, or Flamin’ Hot chips for scooping, or fold in ramen for a quick “spicy bowl noodles” add‑on that bridges snack and meal with minimal effort.

• Pro tip: if a beloved sriracha is out of stock, lean on Louisiana‑style hot sauce for a thinner, tangy backbone that blends well with brines, a useful workaround during Sriracha supply disruptions.

Aji Amarillo Chicken & Rice Bowl (McCormick’s Flavor of the Year, 35 Minutes)

McCormick’s 2025 Flavor of the Year, Aji Amarillo, offers fruity, tropical notes with moderate heat at $30,000$–$50,000$ SHU, which makes it ideal for bright, weeknight bowls that skew more mango‑passionfruit than tongue‑torching, and that’s exactly where big flavor meets broad appeal.

• Ingredients: cooked jasmine rice, roasted or sautéed chicken thighs, sliced cucumbers, quick‑pickled red onions, cilantro, and a sauce built from Aji Amarillo seasoning or paste whisked with lime juice, olive oil, a touch of honey, and a pinch of salt.

• Steps: cook rice and rest, season chicken with salt and Aji Amarillo, roast or pan‑sear until caramelized, whisk sauce and taste for balance (sweet, tang, salt, heat), assemble bowls with rice, chicken, cucumbers, pickled onions, and cilantro, then drizzle generously.

• Why it works: Aji Amarillo’s versatility “adds dimension to smoked or charred items,” as McCormick’s culinary leadership notes, so any seared protein or roasted veggie will take the sauce well, and the flavor profile aligns with the company’s “Deliciously Unexpected” and “Tropical Vibes” trends.

• Pro tip: batch the sauce and store for quick weekday bowls; the moderate heat lets families customize spice levels, which suits the market data showing broad interest in spicy—but not always extreme—heat.

Swicy Hot Honey Shrimp Grain Bowl (Medium Heat, 25 Minutes)

“Swicy”—sweet plus spicy—isn’t just a buzzword; it’s a behavior, with $53\%$ of Gen Z embracing the profile and $84\%$ of consumers saying they eat spicy foods, so a hot‑honey glaze on shrimp over grains fits the now and turns a flavor trend into a pantry‑friendly dinner.

• Ingredients: quick‑cooking farro or quinoa, shrimp, hot honey (or honey plus chili flakes), lemon, olive oil, arugula, thinly sliced radish, and a quick vinaigrette with lemon juice, olive oil, and a pinch of salt.

• Steps: cook grains and fluff, toss shrimp with olive oil, salt, and chili flakes, sear quickly, glaze with hot honey and lemon until sticky, build bowls with grains, arugula, radish, and glazed shrimp, then spoon vinaigrette over the greens for brightness.

• Why it works: consumer purchase intent rises when “spicy” is on the label—$62\%$ say it nudges them toward a buy—and this bowl shows how a single jar of hot honey can transform proteins and veggies without complicated prep or rare ingredients.

• Pro tip: scale the glaze and hold it in the fridge for wings, roasted carrots, or grain salads; the same sweet‑heat utility underpins market expansion as brands chase multipurpose, flavor‑forward SKUs.

Chili‑Crisp Ramen Bowl with Greens (Weeknight Comfort, 20 Minutes)

Even as supply hiccups push shoppers to explore alternatives, chili‑crisp and chili‑oil builds continue to surge in at‑home bowls because they deliver layered heat with crunch, umami, and aroma—qualities consumers now expect across categories as spicy options become default rather than special.

• Ingredients: instant or fresh ramen, baby bok choy or spinach, scallions, soft‑boiled egg, and a finishing blend of chili crisp, soy sauce, rice vinegar, and a touch of sesame oil.

• Steps: boil noodles to desired texture, blanch greens in the same pot for 30–45 seconds, drain and bowl, whisk chili crisp with soy, vinegar, and sesame oil, pour over noodles, top with halved soft‑boiled egg and scallions, taste and add more chili crisp for kick.

• Why it works: it’s modular, pantry‑friendly, and maps to the stat that a majority of consumers prefer medium heat, with flavor variations like spicy garlic or chili‑lime trending; the bowl format lets each eater dial in heat at the table.

• Pro tip: if sriracha is scarce locally, blend a Louisiana‑style hot sauce with a spoon of chili crisp to approximate a tangy‑garlic heat that still sings over noodles and greens, a simple way to ride out temporary shortages.

Sriracha‑Free Spicy Garlic Sesame Tofu Bowl (Supply‑Proof, 30 Minutes)

Scarcity shifts habits, and 2024’s Sriracha pause nudged many home cooks to build heat differently, which is where a chili‑garlic‑sesame profile shines because it uses common pantry stand‑ins and keeps bowls consistent even when a favorite brand goes missing.

• Ingredients: brown rice, crispy tofu cubes, shredded cabbage or slaw mix, cucumber, scallions, and a sauce of chili flakes, minced garlic, soy sauce, rice vinegar, sesame oil, and a pinch of sugar or honey.

• Steps: press and cube tofu, toss with cornstarch, salt, and a drizzle of oil, bake or pan‑fry until golden, whisk sauce, assemble bowls with rice, tofu, cabbage, and cucumber, then spoon sauce over and shower with scallions and sesame seeds.

• Why it works: the flavor profile hits the “medium” lane most people prefer, and the method avoids a single‑brand dependency, a practical hedge when peppers or sauces are supply‑constrained and retailers are reallocating shelf space to fill gaps.

• Pro tip: batch‑prep tofu and sauce for two to three days of bowls; analysts expect ongoing growth for spicy condiments, so a flexible, brand‑agnostic build is a safe bet for taste and budget.

The People

“Aji Amarillo is the true embodiment of flavors that pack a punch,” said Hadar Cohen Aviram, Executive Chef and Senior Manager of Culinary Development at McCormick, adding that its versatility amplifies sweet and tangy flavors while adding dimension to smoked or charred items—a chef’s lens on why this pepper jumps so well into bowls, tacos, and sauces. “For nearly 25 years, McCormick has defined flavor and influenced flavor trends,” added Tabata Gomez.

The company’s Chief Marketing Officer, framing the Flavor Forecast as a scaffolding for what consumers will taste next at home and in restaurants, which is where the bowl format thrives because it’s fast, customizable, and social‑media friendly. Sources say this is McCormick flexing its scale to connect menu trends, retail innovation, and creator‑led moments into one heat‑forward feedback loop that keeps shoppers engaged and SKUs moving, even as preferences evolve.

The Fallout

• For consumers: the upside is obvious—more flavor choices, more sauces, and more ways to assemble dinner fast—but intermittent shortages, like Huy Fong’s multi‑month halts, can push prices up and trigger hoarding or “split‑loyalty” as shoppers try alternative brands or make their own chili oils at home.

• For grocery and CPG: analysts project continued category growth, but shelves must adapt to volatility and trend cycles; brands like Cholula extending into salsa and frozen bowl meals illustrate how heat equity migrates into adjacent aisles where bowls offer a ready canvas for cross‑category bundles.

• For restaurants and creators: Spicy isn’t a fad; it’s a format for repeat business, with $62\%$ of consumers leaning toward “spicy” and $53\%$ of Gen Z preferring sweet‑plus‑spicy, so menus and content that teach simple bowl builds will keep pulling attention and share of stomach.

Closing Thought

If McCormick’s Aji Amarillo era ushers in a mainstream, layered heat while supply hiccups continue to jolt beloved staples, will the next 12 months crown bowls as the default way households manage flavor risk and still eat with excitement—or will a fresh chili crunch challenger rewrite the heat playbook again ?