“We’re not necessarily eating just where you grew up and mom and dad’s food,” he said. “People are being much more adventurous.”

Interest in seasonings as an integral part of delicious meal planning has strong roots in the restaurant experience. Increasingly, diners are trying their hands at preparing a meal in the kitchen that left a positive impression on them when they dined out. And one of the ways in which this is most easily accomplished is through the use of fresh ingredients that use sauces to punch up taste bud appeal.

The impact of the millennial generation, whose purchasing power is projected to overtake that of the baby boomer generation in 2017, is one of the significant influences in this phenomenon. Millennials, ages 18-35, are forsaking low-cost items in favor of higher-end ingredients that satisfy their palates.

“Consumers want to enjoy restaurant gourmet without spending a fortune, but many people are too busy to cook from scratch,” said Jean Shieh, marketing manager at Sensient Natural Ingredients, in an article published in Food in Canada authored by Treena Hein.

According to Shieh, consumers look to sauces to provide an ingredient elevating ordinary fare to new heights with minimum fuss.

Top among the trends are bold flavors that satisfy consumers with taste explosions that make the mouth go wild. Use of chilies fills the bill perfectly.

With literally thousands of chili pepper varieties to choose from, the marriage between food and spices is nearly endless. “For example, the red-brown color, earthy-nutty flavor, and medium heat of Devanur Chili is perfect for marinades,” Shieh said. “The bold color, a pungent-sweet flavor and mild heat of Byadgi Chili gives dressings a hint of heat; Teja Chili packs serious heat, and its orange-red color and sharp flavor, along with a rich, smoky-sweet undertone, makes it ideal for sauces.”

Condiments have moved well beyond the realm of basic mayo and catsup. Perhaps the most widely recognized success story is the rise of Sriracha, a condiment created by a family-owned business which eventually burgeoned into a multi-million dollar industry. Once relegated to the foodservice industry, the firey red Asian chili sauce became readily available in mainline grocery stores. And consumers continue to show a passion for its use on sandwiches, burgers, chips and even in cocktails.

It is no wonder that Asian, African and Indian cuisines — known for their bold tastes — are gaining in popularity among consumers. Lesser-known ethnic spices such as Moroccan Harissa and Korean Gochujang are broadening the range of dressings, toppings and dips which consumers are enjoying.

Consumers continue to gravitate to ingredients which help them in their goals toward healthfulness. They are still seeking items which contain reduced amounts of sugar, sodium and preservatives.

Reynard Loki, who writes for the website AlterNet, said, “We’ve become a lot more interested in how our food impacts our health, the environment, animals and the workers who produce it.” His Jan. 9 article, “8 Signs Americans Are Moving Toward a Healthier, Sane Diet” claimed these signs include more plant eating, a pushback on genetically modified organisms and interest in hot sauces and spices.

Where there’s fire, there’s smoke. Consumers are using their grills to their best advantage, going beyond steaks and burgers to produce spectacular results. It is not uncommon to find grills being used to produce pizzas loaded with fresh sauces and toppings. Smoky-flavor items, including sea salt, peppercorns and olive oil, are increasingly available at retail helping consumers hone in on the flavors they crave.

Dips have moved light years away from simple melted cheese. The website Foodcentric provided some insights. “Sure melted cheese, spinach-artichoke and crab dip have always had their place on the menu, but the flavor options continue to evolve, often with an ethnic spin,” it said. “The old Greek favorite hummus is becoming new again with additions like beets, coconut, Sriracha, even meats like roasted chicken or lamb. Restaurants are even serving hummus ‘pizza’ appetizers featuring hummus spread on flatbread and topped with cheese and/or assorted vegetables.”

Sharable dishes are becoming more popular. “Restaurants are serving several dips in one shareable dish — hummus, yogurt dip and tabbouleh; queso, guacamole and salsa, etc.,” Foodcentric stated. “Twists on the traditional French dip are also big — ever thought of serving a hot turkey sandwich with a side of cranberry salad dressing for dipping? How about an appetizer of grilled cheese sticks served with a ramekin of tomato bisque for dunking? This can even be applied to pizza — we love a vegetable-and-feta pie served with a side of Greek vinaigrette.”