For nearly two decades, the muchanticipated annual Flavour Forecast® from McCormick has predicted emerging flavours – like chipotle chillies, coconut water and peri-peri sauce – that are now found everywhere from restaurants to retail shelves and kitchen cabinets.
“This year the report identifies cutting-edge flavours that help chefs, tastemakers and home cooks refresh their menus,” said McCormick Executive Chef Kevan Vetter. “Discover a new all-purpose seasoning – Baharat. It’s a fragrant, Eastern Mediterranean blend of spices such as cumin, cardamom, black pepper, nutmeg and more. Sprinkle over warm, seasonal soups, stir into tomato-based sauces or add to your favourite chicken dish.”
The five flavour trends that have been identified for 2017 are:
Rise & Shine to Global Tastes: Breakfast options with big, global flavours are being sought after by a generation of flavour adventurists not content with the same boring bowl. Try warm, sweet congee or a Middle Eastern-inspired breakfast hash topped with a spicy skhug sauce.
Taste It: Breakfast Hash with Skhug Sauce – Tender chickpeas, ground lamb or beef and roasted vegetables seasoned with a blend of coriander, cumin and fennel.
Say It: Skhug [shug], this complex Middle Eastern hot sauce is made with Thai bird’s eye chillies, cumin, cardamom, coriander, garlic, parsley, coriander, olive oil and lemon juice.
Plancha: Flat-Out Grilling: Hailing from Spain, France’s Basque region, as well as Mexico, the plancha (a thick, flat slab of cast iron) is growing in popularity around the world for creating a sizzling, smoky searflavoured crust. Grillers can easily use the plancha with meats, seafood and vegetables, paired with bold sauces, rubs and glazes.
Taste It: Espelette Pepper-Rubbed Steak a la Plancha – a zesty, Mediterranean-herb rub enhances juicy steak grilled on a sizzling hot plancha.
Say It: Espelette [es-PE-let] pepper, originating from the Basque region of France, delivers a distinctively smoky, sweet and mildly hot flavour.
Egg Yolks – The Sunny Side of Flavour: Egg yolks leave breakfast behind! Whether poached, fried or cured, chefs are pairing these indulgent golden gems with a range of spices, herbs and sauces on lunch and dinner menus.
Taste It: Mediterranean Vegetable Shakshuka – Sunny-side-up egg yolks simmered in a tomato and vegetable sauce make a rustic supper. Say It: Shakshuka [shahk-SHOOkah], flavoured with a savoury spice blend of smoked paprika, cumin, pepper, cayenne, turmeric and caraway.
Modern Med – Discover the new cuisine for the 21st century:
Melding Eastern Mediterranean ingredients with Western European classics.
Taste It: Persian Minestrone – Persian Ash-e reshteh meets Italian minestrone.
Say It: Ash-e Reshteh [OSH-e-reshtay], a thick, hearty soup made with beans, herbs, turmeric and flat noodles.
Sweet on Pepper – Enter the new sweet heat: With an up-front bite and lingering sensation, peppercorns are finally capturing the spotlight. Their cedar and citrus notes pair perfectly with up-and-coming naturally sweet ingredients like dates and dragon fruit.
Taste It: Dragon Fruit & Strawberry “Poke” with Pepper Syrup – Fresh strawberry and diced dragon fruit salad atop a dollop of peppered whipped cream and crispy wontons.
Say It: Poke [po-kay], create this unique take on Hawaiian poke salad with a drizzle of balsamic-pepper syrup.
To view and explore the full Flavour Forecast 2017 report, visit www.FlavorForecast.com
MCCORMICK
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