TRENDS: McCormick 2015 Flavor Forecast | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food AdventuresTRENDS: McCormick 2015 Flavor Forecast | The Nibble Webzine Of Food Adventures
Will 2015 bring sour-and-salty seasonings like this sour cherry and bacon sea salt? Here’s the recipe. Photo courtesy McCormick.
At the end of each year, we enjoy sharing highlights from the 2015 McCormick Flavor Forecast. The 2015 Forecast features eight trends that the company predicts will “shape the future of flavor.”
“Many early trending flavors in past reports have become favorites of today,” says McCormick Executive Chef, Kevan Vetter. “Take chipotle chile, for instance. When we first identified this chile pepper as a flavor to watch in 2003, many people couldn’t pronounce it. Today, it’s a household name.
“Pumpkin pie spice, sea salt, coconut water and cocktail-inspired flavors have seen similar success, taking over restaurant menus and grocery store shelves. The flavor trends highlighted within our 15th annual Forecast promise to do the same.”
This year’s crop of predictions don’t seem unusual to us: We’ve heard them before. But that’s because, after 15 years of predictions, it must be getting harder and harder for the McCormick experts to come up with things we haven’t already heard of!
8 FLAVOR TRENDS TO WATCH
Identified by a global team of McCormick chefs and flavor experts, these trends offer a taste of 2015 and beyond:
Flavor Worth the Wait. Lift the lid to discover the rich flavors from recipes around the world that meld aromatic spices and comforting ingredients into mouthwatering slow-cooked meals. (Editor’s Note: This trend is for everyone who hasn’t already discovered the benefits of a slow-cooker.”
Global Blends On the Move. Japanese 7 Spice (Shichimi Togarashi) offers a new kind of spicy heat, while Shawarma Spice Blend lends warm, spiced flavor to grilled meats and more.
Liquid Revolution. Fresh purées and juices blend with bold spices and herbs to intensify sauces, pasta, dressings and more, providing a fun, delicious way to enjoy an extra serving of fruits and veggies.
Middle Eastern Mezze. These distinctive dips and spreads, packed with zesty herbs and seasonings, offer an approachable and delicious introduction to a vibrant global cuisine. (Editor’s Note: Thanks to all the Tribe hummus flavors, we think this trend is already mainstream in the hummus section.)
Sour + Salt. Combining coarse salt with surprising sour flavors like pickled ginger, sour cherry, dried mango and lemon zest results in a lively finishing flavor that lends brightness and texture to dishes.
Smoked Spices. Smoking spices and herbs deepens their flavor and aroma, adding richness to meals and drinks.
Umami Veggies. For a fresh way to savor the tempting “fifth taste,” look no further than naturally umami-rich veggies like mushrooms, tomatoes, sweet potatoes and nori.
And for dessert:
Will you be doing more slow cooking? Photo of chicken tagine courtesy McCormick. Here’s the recipe.
Cookies Reimagined. Classic spiced cookie flavors take new form in imaginative desserts that redefine “milk and cookies.”
