McCormick Presents 2017 Flavor Forecast

Introduction by Paris Wolfe, Blogmaster, The Herb Society of America and Research by McCormick & Company

Global influences are keeping American kitchens busy, according to herb and spice leader McCormick & Company.   “The 2017 Flavor Forecast identifies cutting-edge flavors that help chefs, tastemakers and home cooks refresh their menus,” said McCormick Executive Chef Kevan Vetter.

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Baharat

Recognizing the trend, McCormick has introduced a new all-purpose seasoning known as Baharat, a fragrant, Eastern Mediterranean blend of spices such as cumin, cardamom, black pepper, nutmeg and more.  Vetter suggests sprinkling over warm, seasonal soups, stirring into tomato-based sauces, or adding to a favorite chicken dish.

A big player in flavor, peppers return to the 2017 list. And while spices play heavy in the trend, herbs have a strong role as well. Here are the five flavor trends the chefs, culinary professionals, trend trackers and flavor experts at McCormick have identified for 2017.

 

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    Skhug sauce

    Rise & Shine to Global Tastes – Breakfast options with big, global flavors are being sought after by a generation of flavor 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. Skhug is a complex Middle Eastern hot sauce is made with Thai bird eye chilies, cumin, cardamom, coriander, garlic, parsley, cilantro, olive oil and lemon juice.

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    Plancha grilled bread

    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 sear and flavor crust. Grillers can easily use the plancha with meats, seafood and vegetables, paired with bold sauces, rubs and glazes. And, don’t forget the fresh cilantro.

 

  1. Egg Yolks: The Sunny Side of Flavor – Egg yolks have gone beyond breakfast. 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.
  1. Modern Med – Eastern Mediterranean ingredients are melding with Western European classics. Consider a turmeric-seasoned Persian stew married with Italian minestrone.
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    Black pepper and date cocktail

    Sweet on Pepper – Enter the new sweet heat. With an up-front bite and lingering sensation, peppercorns are capturing the spotlight. Their cedar and citrus notes pair perfectly with up-and-coming naturally sweet ingredients like dates and dragon fruit.

Explore the full Flavor Forecast 2017.

Review the 2016 Flavor Forecast.

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