Forget hot honey. The latest sweet-heat fixation attracting attention in the UK is chamoy, a Mexican condiment built from pickled fruit, chilli, lime and salt. Food trends analyst Vhari Russell, founder of The Food Marketing Experts, described it to Metro as one of the most complex flavour combinations around, and its appeal lies in that push-and-pull of sweet, sour, salty and spice.

Part of its momentum comes from how easily it crosses categories. Retail listings from specialist grocers show chamoy being sold as both a liquid sauce and a paste, with uses ranging from fruit and vegetables to tacos, nachos, ice-cream, pancakes and cocktails. One product description from MexGrocer highlights apricot, tamarind and mild chilli, while Sous Chef suggests it can sharpen everything from watermelon and sorbet to margarita rims.

That flexibility helps explain why chamoy is moving from niche Mexican street food into broader food culture. In the United States, operators and brands have already been widening its reach, with a restaurant industry post describing it as a versatile base for fruit bowls, drinks and desserts. Snack manufacturers are also taking notice: Kettle Brand recently launched a chamoy-flavoured crisp in the US, underlining how quickly the taste profile is spreading beyond specialist menus.

In Britain, the trend is still early but building. Metro reported that Ocado is selling Tajin Chamoy Liquid online, and that the retailer has seen sales of the sauce rise by 22% over two weeks. In London, Mango Twist cafes are already using chamoy in drinks and fruit bowls, including a mango and chilli slushie inspired by the Mexican mangonada, while social media is helping to push interest further through chamoy pickle kits and other viral snack experiments.

The wider appeal, according to Russell, is generational as much as gustatory. Younger consumers, she said, are less impressed by familiar flavour formulas and more interested in food that reflects the range of cuisines they encounter every day. If hot honey opened the door to sweet-heat eating, chamoy may be the next condiment to slip from trend to habit.

Entries for the UK Quality Food & Drink Awards 2026 close on Friday 26 June. This is your last chance to finalise and submit your entries, and be in with a chance of winning a listing in Whole Foods Market UK! For more information on categories, entry criteria, and deadlines, please visit: UK Quality Food & Drink Awards 2026 - 2026 Enter Awards