Spicy—More Than A Trend—A Way Of Life

AWayOfLife (NAPS)—Look at a menu these days and you're bound to see such words as “hot? “spicy” “flaming” “volcano? “bang-bang” and other namesfor dialed-up flavorprofiles. It doesn't seem like Americans’ love of “feeling the burn” while enjoying their food is going anywhere anytime soon.In fact, a recentrestaurant industry publication, QSL magazine,reported that consumerinterest in hot and spicy ingredients hasincreased for the 10th year in a row, suggesting it’s a full-time Here's hot news from the world of foodtrends: flavor preference. This hasled to some restaurants introducing one new spicy item after another to try to tantalize consumers. Brandslike Church's Chicken’, how- ever, have been bringing the heat for decades with spicy core-menu items thatare essential to the company’s char- acter. Church’s Spicy Chicken(available as Spicy TenderStrips* in addition to classic bone-in chicken) is marinated in a spice-and-pepperblendfor atleast 12 hours before it's hand-battered and fried to a crispy crunch. Many guests also love taking part in another spicy Church's tradition—squeezingthe juice ofa jalapefio pepper overtheir food for even more amped-upflavor. Learn More Forfurther facts, including where to find the nearest restaurant, go to www. churchs.com.