Move over, hot sauce.

With the proliferation of food trucks and influx of immigrants from everywhere, American palates are finally getting more sophisticated. Even my grandma knows about Sriracha, smoked paprika, and fennel pollen by now.

And since we’re supposed to be eating less sugar, fat, and salt, we are always searching for ways to replace those ingredients with something healthier that still tastes good.

So we asked husband and wife team Ivan Fitzgerald and Monica Grover of Bazaar Spices in Washington, D.C. for a few recommendations on what seasonings are going to be hot in 2016. Here are their predictions.

But Sriracha may soon have a new competitor for its coolness crown. Enter aji amarillo, a tiny yellow-orange hot pepper used for