TRENDS: Cutting Edge Flavors For 2009 | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures TRENDS: Cutting Edge Flavors For 2009 | The Nibble Webzine Of Food Adventures
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TRENDS: Cutting Edge Flavors For 2009


Grains of Paradise: Largely confined to West
Africa, these tiny seeds are related to
cardamom, and resemble the seeds inside
cardamom pods.
Want to know what the cutting edge flavors will be at top restaurants this year?

According to trade weekly Nation’s Restaurant News, they’ll be these rarities:

– Grains of paradise from Africa
– Korean black garlic
– Torch ginger from Singapore
– True red pepper from India
– Unpasteurized barley miso—from Massachusetts

Read more about them, and who’s using them with what kind of dishes.

Two of the obscure ingredients, grains of paradise and true red pepper, are in THE NIBBLE’s Varietal Peppercorn Glossary.

For more flavor fun, see McCormick’s 10 flavor pairings for 2009, with 12 tempting recipes.

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