Global flavour report features emerging trends and flavours

McCormick & Company has unveiled its annual Flavour Forecast, revealing the tantalizing trends that will shape culinary exploration and innovation around the globe.

Among the emerging trends is a spotlight on underexplored Southeast Asian fare – Malaysian and Filipino – and the evolution of our insatiable appetite for spicy. Also featured are pulses which serve as a protein-packed canvas for delicious flavours – fitting as the UN celebrates 2016 as the International Year of the Pulse.

These trends offer a taste of 2016 and beyond:

Heat + Tang – Spicy finds a welcome contrast with tangy accents to elevate the eating experience.

• Peruvian chilies like rocoto, ají amarillo and ají panca paired with lime
• Sambal sauce made with chilies, rice vinegar and garlic

Tropical Asian – The vibrant cuisine and distinctive flavours of Malaysia and the Philippines draw attention from adventurous palates seeking bold new tastes.

• Pinoy BBQ, a popular Filipino street food, is flavoured with soy sauce, lemon, garlic, sugar, pepper and banana ketchup
• Rendang Curry, a Malaysian spice paste, delivers mild heat made from chilies, lemongrass, garlic, ginger, tamarind, coriander and turmeric

Blends with Benefits – Flavourful herbs and spices add everyday versatility to good-for-you ingredients.

• Matcha’s slightly bitter notes are balanced by ginger and citrus
• Chia seed becomes zesty when paired with citrus, chili and garlic
• Turmeric blended with cocoa, cinnamon and nutmeg offers sweet possibilities
• Flaxseed enhances savoury dishes when combined with Mediterranean herbs

Alternative “Pulse” Proteins – Packed with protein and nutrients, pulses are elevated when paired with delicious ingredients.

• Pigeon peas, called toor dal when split, are traditionally paired with cumin and coconu
• Cranberry beans, also called borlotti, are perfectly enhanced with sage and Albariño wine
• Black beluga lentils are uniquely accented with peach and mustard

Ancestral Flavours – Modern dishes reconnect with native ingredients to celebrate food that tastes real, pure and satisfying.

• Ancient herbs like thyme, peppermint, parsley, lavender and rosemary are rediscovered
• Amaranth, an ancient grain of the Aztecs, brings a nutty, earthy flavour
• Mezcal is a smoky Mexican liquor made from the agave plant

Culinary-Infused Sips – Three classic culinary techniques provide new tastes and inspiration in the creation of the latest libations.

• Pickling combines tart with spice for zesty results
• Roasting adds richness with a distinctive browned flavour
• Brûléed ingredients provide depth with a caramelized sugar note