The top food trends and emerging flavours have been highlighted by McCormick & Company in its latest Flavor Forecast report (www.flavorforecast.com), launched to coincide with the company's 125-year anniversary.
The report, highlights five top food trends and more than a dozen emerging flavours predicted to impact the way we eat in the coming years.
The anniversary edition explores how today's connectivity is driving faster-than-ever adoption of new trends and tastes around the globe.
Kevan Vetter, executive chef of McCormick, said: "Everywhere we looked people had a growing fascination with the delicious range of flavours and the heat that chilli peppers deliver."
"In the USA, for example, chefs are embracing exciting new varieties like the aji amarillo from Peru, which is prized for its sizzling heat and surprisingly full-bodied, fruity notes".
1. Chillies Obsession: Food lovers everywhere are seeking out their next big chilli thrill.
2. Modern Masala: Indian food is breaking free of its traditional confines with modern interpretations.
3. Clever Compact Cooking: Proving that big flavours can come from small spaces.
4. Mexican World Tour: Mexican flavours are making their way around the globe.
5. Charmed by Brazil: The world's attraction to Brazilian cuisine is heating up.
TOP FLAVOURS 1. Aji Amarillo: A hot, fruity Peruvian yellow chilli.
2. Kashmiri Masala: A blend of spices featuring cumin, cardamom, cinnamon, black pepper, cloves and ginger.
3. Tea: Not just for sipping anymore, this natural ingredient is making its way into rubs, broths and marinades.
4. Chamoy Sauce: A unique Mexican condiment made from apricot, lime, chillies and spices.
5. Cassava Flour: This gluten-free alternative is a Brazilian staple prized for its versatility.