New food formulations that employ authentic and ethnic ingredients are in high demand these days.
I, for one, seek them out. And, though he is not an adventurous eater, I must offer that my childhood friend and current neighbor Sherwood Day does in fact like foods that introduce him to a new culture. He may not eat the food, but he will look at it and smell it and discuss it (at length) as a way to familiarize himself with something new. 

It's a fine practice I suppose, especially for someone with such a limited world view. And Sherwood has one of the most limited views of the world I have ever encountered. He's a, can I say the word moron here? I do not want to call names. That's pedestrian and childish. However, he is a simpleton and he knows it. At least I think he does. Perhaps I should write him a letter to outline his areas of supreme ignorance. 

Is that worse that calling him a name?

Enough!
Your weekly reduction!
Articles about authentic and ethnic ingredients in the development and formulation of food products. 

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Szechuan Pepper Extract Brings New Heat Sensation.

Despite a troubled economy, the U.S. market for sauces remains bullish, as Americans find room for hot (and other) sauces.

Ethnic may seem like solely the domain of foreign foods, but Technomic’s Darreen Tristano explains that America has a number of regionally ethnic cuisines finding their way to menus and grocery aisles.

Ethnic and spicy foods appeal to both the younger and more adventurous tastes, as well as Boomers, whose taste buds have lost some sensitivity.

Find more articles about authentic and ethnic ingredients in food product development and formulation.