Malaysian and Filipino flavours, along with pulses and spicy sauces, are set to be the main trends for 2016, according to the new ‘flavour forecast' by spice manufacturer McCormick & Company.
The company's chefs, food technologists and flavour experts from around the world have identified the following flavours as most likely to spark interest over the next 12 months:
Tropical Asian tastes inspired by Malaysia and the Philippines, such as pinoy BBQ with soy sauce, lemon, garlic, sugar, pepper and banana ketchup; and Rendang curry with chillies, lemongrass, garlic, ginger, tamarind, coriander and turmeric
Heat and tang, including Peruvian chillies such as rocoto, aji Amarillo, and aji panca with lime; and sambal sauce with chillies, rice vinegar and garlic
Good-for-you herbs and blends, including matcha with ginger and citrus; chia seeds with chilli, citrus and garlic; turmeric blended with cocoa, cinnamon and nutmeg; and flaxseed with Mediterranean herbs
Alternative ‘pulses', including pigeon peas or toor dal, with cumin and coconut; cranberry or borlotti beans, with sage and Albariño; and black beluga lentils with peach and mustard
Old-fashioned flavours including herbs such as thyme, peppermint, parsley, lavender, rosemary, amaranth and Mexican liquor Mezcal
Culinary-infused flavours including pickling, roasting and brûlée caramelised flavours
The flavour forecast has been an annual event since 2000, through which McCormick & Company has tracked up and coming popular flavours.
Executive chef Kevan Vetter commented: "Since its inception in 2000, Flavour Forecast has been tracking the growing interest in heat and identifying upcoming spicy flavours including chipotle, peri-peri and harissa. Flavour Forecast is a catalyst for innovation."
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