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