Experienced restaurateurs already know that once-obscure kale and quinoa are making their rounds on restaurant menus and that chipotle mayonnaise is being slapped on sandwiches across the country. But a new crop of hot ingredients is working its way into the American zeitgeist. Whether they speak to a growing interest in health, spice, freshness cues, the exotic or simply to bright colors, they are each attracting the attention of customers and inspiring menu innovation both at ...

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