McCormick Flavour Forecast 2016: Global Trends - Shaping the Future of Flavour
October 27 2017
BLENDS WITH BENEFITS
Flavourful herbs and spices add everyday versatility to good-for-you ingredients like matcha and chia.
Matcha Green Tea: Ginger and citrus balance the slightly bitter notes of matcha
Flaxseed: Mediterranean herbs invite flax to savoury dishes
Chia Seed: Chia becomes zesty when combined with citrus, chili and garlic
Turmeric: Discover sweet possibilities when turmeric is blended with cocoa, cinnamon and nutmeg.
Try: Niçoise Salad with Chia, Citrus and Chili Crusted Tuna
HEAT + TANG
Spicy finds a welcome contrast with tangy accents—lime, rice vinegar, yuzu, tamarind, Meyer lemon, cranberry, kumquats and ponzu—to elevate the eating experience.
Peruvian Chilies + Lime: Citrus paired with rocoto, ají panca, ají amarillo and more
Sambal Sauce: Spicy Southeast Asian sauce made with chilies, rice vinegar, sugar and garlic.
Try: Peruvian Chicken with Mashed Plantains and Chili Sauces
Modern dishes reconnect with native ingredients to celebrate food that tastes real, pure and satisfying.
Ancient Herbs: Rediscover thyme, peppermint, parsley, lavender and rosemary
Amaranth: An ancient grain of the Aztecs with a nutty, earthy flavour
Mezcal: Smoky Mexican liquor made from the agave plant
Try: Dark Chocolate and Cranberry Amara
ALTERNATIVE “PULSE” PROTEINS
Packed with protein and nutrients, pulses such as dried peas, beans and lentils are elevated when paired with delicious ingredients.
Pigeon Peas (called Toor Dal when split): Traditionally paired with cumin and coconut
Cranberry Beans (also called Borlotti): Perfectly enhanced with sage and Albariño wine
Black Beluga Lentils: Uniquely accented with peach and mustard
Try: Pickled Peach and Black Beluga Lentil Toasts
Adventurous palates seek flavours from new regions. Two spots in Southeast Asia—Malaysia and the Philippines—offer distinctive ingredients and signature recipes for vibrant fare.
Pinoy BBQ: Popular Filipino street food flavoured with soy sauce, lemon, garlic, sugar, pepper and banana ketchup
Rendang Curry: Malaysian spice paste with mild heat made from chilies, lemongrass, garlic, ginger, tamarind, coriander, and turmeric
Try: Pinoy Pork BBQ with Green Mango Slaw
Three classic culinary techniques provide new tastes and inspiration in the creation of the latest libations.
Pickled: Combines tart with spice for zesty results
Roasted: Distinctive browned flavour adds richness
Brûléed: Caramelized sugar note provides depth