What’s trending in food service? Swicy!

If you’ve noticed more dishes drizzled with chilli honey or cocktails rimmed with Tajín, you’ve already tasted the flavour of the moment: swicy. A (literal) mash-up of sweet and spicy, swicy is capturing the palates of Gen Z and Millennials who crave bold, adventurous flavours. Chefs and brands alike say it’s not just about heat, but balance: using sweetness to temper spice so the flavour is vivid but not overwhelming. In other words, you don’t want to be sweating bullets while you’re out for dinner.

The concept itself isn’t new. Thai sweet chilli sauce, Korean gochujang, and Mexican chile sauces have long shown how sugar and spice can balance like a dream. What’s different now is this flavour combination has been given a buzzy-worthy name – and it’s hitting the mainstream.

From condiments and snacks to fried chicken glazes and craft sodas, swicy has surged in popularity across global menus. Data shows conversations around sweet-spicy flavours skyrocketing, while chefs highlight its broad appeal: sweetness tempers heat, creating a punchy but approachable profile that works across cuisines. Its versatility is the key. Swicy can be brushed over barbecued meats, whisked into dressings, or stirred into cocktails. For chefs, it’s a valuable addition; for diners, it’s irresistible (and probably posted to their TikTok feed the moment the dish hits the table).

The sweet heat profile is being adopted because it offers contrast, which heightens flavour appeal, especially for Gen Z and Millennials who lean into adventurous, expressive tastes. So there you have it. Sweet heat is here to stay – and it just might become your next obsession.