Sweet and spicy have long shared space on South African plates, from beloved Mrs Ball's chutney to sweet pickled Peppadews.
Now, this iconic pairing has an official name: "swicy".
Driven by viral social media trends and an appetite for complex, layered flavours over pure shock-value heat, the sweet-meets-spicy craze is taking over local restaurants, snack aisles, and braai grids.
From hot honey glazes to mango-habanero sauces, South Africans are embracing a flavour profile that feels both fresh and comfortably familiar.
That makes swicy easier to approach than dishes built around extreme heat while still offering the excitement consumers are looking for.
Hot honey has become one of the most recognisable examples. It is being drizzled over pizza, used as a glaze for chicken and added to braai dishes. Fruit and chilli combinations are also gaining attention, with mango and habanero appearing in sauces, drinks and snacks.
Other familiar flavours are finding their way into the trend. Gochujang and sweet chilli bring Korean influences while chamoy and Tajín bring Mexican flavours through combinations of chilli, lime and fruit.
These pairings have also gained visibility online, where colourful food and unusual combinations can quickly become shareable content.
Sensient Technologies, which specialises in flavours and other food ingredients, said the growing interest in spicy food reflects a wider appetite for stronger sensory experiences.
“At the heart of the spicy food movement is a fundamental consumer desire for bold, intense sensory experiences,” the company said, pointing to research suggesting that chilli can create a pleasurable response through capsaicin.
Social media has also played a role in making spicy food more mainstream.
“TikTok food challenges, viral spicy recipes and shows like ‘Hot Ones’ have normalised and celebrated spicy eating,” Sensient said.
But the current movement is not necessarily about who can tolerate the most heat. Instead, consumers are increasingly interested in flavours that combine chilli with sweetness, fruit, acidity and smokiness.
“Today’s spicy food trend is not about extreme heat for shock value,” Sensient said. “Consumers are gravitating towards layered, complex spice profiles.”
That shift is particularly relevant in South Africa, where sweet and spicy combinations are already part of the food culture. Peppadews are a familiar example, bringing sweetness and mild heat to pizzas, salads and burgers.
Chakalaka paired with naturally sweet vegetables such as butternut can create another version of the same contrast.
The trend is also finding a place around the braai. Hot honey can be used as a glaze for meat, while chilli and fruit can add another dimension to grilled dishes. Even pineapple, already a popular braai accompaniment, can take on a swicy character when paired with chilli.
Retailers and local food brands are also helping move the trend beyond restaurants. Sweet chilli sauces, hot honey products and spicy snacks are making the combination easier to try at home.
For younger consumers in particular, swicy offers something familiar and something new at the same time. It does not require abandoning comfort food. Instead, it changes the experience with an extra layer of heat.
lutho.pasiya@nationalmg.co.za