Sibeiho, the Singaporean food startup based in Portland sharing the textures of Singapore—and its Chinese, Malay, Indian, and Nonya culinary influences—teamed up with Three Little Figs to create Spicy Fig Jambal. Part jam, part sambal, the Spicy Fig Jambal is a small-batch blend of all-natural, plant-based ingredients: organic Kadota figs, red onions, garlic, dried chili, shallots, lime juice and rice vinegar, plus cane sugar and brown sugar, sea salt for balance. Thanks to its use of natural fruit pectin, this giftable, spicy-sweet collaboration is vegan-friendly.
As far as how to enjoy Spicy Fig Jambal this holiday season, Holly Ong of Sibeiho and Liz Cowan of Three Little Figs recommend adding it to cheese boards, pairing it with grilled proteins or even drizzling it over ice cream.
Why This Trend Is Growing
- Spicy-sweet Condiments
- The innovative combination of sweet figs and spicy sambal in condiments presents a unique culinary niche for flavor exploration.
- Plant-based Ingredient Integration
- Utilizing all-natural, plant-based ingredients in new food products provides an opportunity to meet the growing demand for vegan-friendly options.
- Cultural Fusion Cuisine
- Blending elements from diverse culinary traditions like Chinese, Malay, Indian, and Nonya creates innovative taste experiences and broad market appeal.
Industries Being Reshaped
- Gourmet Food Products
- The artisanal approach to creating niche food items like spicy fig jams caters to the premium consumer market looking for unique taste adventures.
- Specialty Condiment Market
- Expansion of the condiment market with culturally-infused, small-batch products can capture the interests of consumers seeking international flavors.
- Vegan and Plant-based Foods
- Offering vegan-friendly gourmet options with traditional and exotic ingredient combinations addresses the increasing consumer interest in sustainable eating.
