Over the past seven years since 2000, McCormick, the spice people, have been releasing their "Flavor Forecasts" each January on what they think will be the new, hot, and trendy flavors over the next 12 months. This year the list is a lot more interesting than in the past, and shows multi-cultural leanings and blends of salt and sweet. The list was made up by their food researchers, trend experts, chefs, home economists, food technologists, and sensory analysts; as well as outside Universities, chefs, cookbook authors and food celebrities.
Many of the pairs do sound pretty good and some are ones I have been using for awhile like maple/wasabi which I use in a shrimp cocktail sauce and cumin/apricot which I use in a pork glaze. I also went back to research some of their previous lists and they were pretty interesting as well, so I included the ones back to 2004.
McCormick's Flavor Forecast 2007 top ten flavor pairings are:
- Clove and Green Apple
- Thyme and Tangerine
- Tellicherry Black Pepper and Berry
- Sea Salt and Smoked Tea
- Lavender and Honey
- Crystallized Ginger and Salted Pistachio
- Cumin and Apricot
- Toasted Mustard and Fennel Seeds
- Wasabi and Maple
- Caramelized Garlic and Riesling Vinegar
- Anise
- Caraway
- Chai (usually a blend of spices including cardamom, cloves, cinnamon and white pepper)
- Marjoram
- Paprika
- Saffron
- Sesame
- Pomegranate
- Allspice
- Annatto
- Cardamom
- Cinnamon
- Curry
- Ginger
- Mint
- Pickling Spice
- Sage
- Vanilla
McCormick's Flavor Forecast for 2004
- Bay leaf
- Chile peppers
- Cinnamon
- Coriander/cilantro
- Lemon grass
- Mustard
- Pepper
- Sea salt
- Sesame
- Turmeric
- Vanilla
- Wasabi
McCormick's Flavor Forecast for flavor combinations 2004
- Lime, cilantro, ginger, garlic, soy sauce, and sesame oil
- Black pepper, cinnamon, clove, and dried red chile peppers
- Sugar cane syrup and chile peppers
- Plum, ginger, mango and habanero peppers
- Fish sauce, lime juice, Serrano chile peppers and honey
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