“Variety is the spice of life, that gives it all its flavor.”

1. “Variety is the spice of life, that gives it all its flavor.”
—William Cowper
10
Flavor Trends to
SPICE UP
1. Turmeric
Ginger-like, yellow-orange colored
spice known to have a pungent, bitter
taste with hints of orange flavor
Add flavor: To scrambled eggs,
roasted vegetables, or rice
Behind the trend: Budget-friendly
with health benefits
Southeast
Asia
2. Grains of Paradise
Woodsy, with a clove-like flavor and
a kick of black pepper aftertaste
Add flavor: To duck, in a salad
dressing, or in place of black pepper
at the table
Behind the trend: Part of a raw food
diet, and easier to digest than black
pepper
West
Africa
Your Menu
3. Star Anise
Licorice-flavored spice that adds a savory,
mouthwatering taste to meat and Chinese dishes
Add flavor: To soups, a meat marinade,
or sauces
Behind the trend: Compliments both sweet and
savory dishes
Sources:
http://www.usatoday.com/story/money/2016/01/13/the-top-flavor-trends-for-2016/78312948/
http://www.foodprocessing.com/articles/2015/flavor-trends-spice-heats-up-the-grocery-aisles/
http://mccormick.new-media-release.com/2015flavor_forecast/downloads/Report_US_Corporate_
FF_2015_final.pdf
http://www.restaurantbusinessonline.com/food/competition-heats-spice-takes-over-menus
http://www.preparedfoods.com/articles/117694-spice-flavor-trends-in-foodservice
https://www.kalsec.com/synchronizing-your-heat-experience/
http://www.fcsi.org/foodservice-consultant/worldwide/food-trends-in-2016-whats-hot-and-whats-not/
www.MissionRS.com
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4. Piri Piri
Africa
Northeast
Vietnam
5. Bhut Jolokia
Spicy, red pepper with eye-watering heat
used in both fresh and dried forms—better
known as the Ghost Pepper
Add flavor: As a pizza topping, a burger
topping, or in stir fry
Behind the trend: Versatility—used on
anything from pickles to dried pork
6. Coriander
Cilantro-based spice with a tangy,
lemon-like citrus flavor and hints
of nut
Add flavor: To French fries
or potatoes, rice, or Mexican
dishes such as quesadillas and
guacamole
Behind the trend: Increased
demand for ethnic cuisine
7. Gochujang
Fiery red paste made from chili peppers and
glutinous rice
Add flavor: To Asian dishes and stir fries,
grilled steak, or in place of BBQ sauce
Behind the trend: Earthy flavor that pairs
well with popular American foods
India
Southern
Europe
Korea
8. Urfa Biber
Smoky raisin and chocolate taste
with a hint of coffee
Add flavor: To kebabs, couscous,
vegetables, or desserts
Behind the trend: Key ingredient
of the popular Mediterranean diet
9. Fennel pollen
A dried flower with bright flavors including
licorice, citrus, and marshmallows
Add flavor: To breads, steak, in muffins
and other bakery items, or lamb
Behind the trend: Fennel pollen is both a
flavoring agent and a flavor booster
Turkey
Italy
10. Achiote
Yellow spice with an earthy, peppery
flavor extracted from seeds of the
Bixa Orellana tree—also known
as Annatto
Add flavor: To smoked fish, chicken
and other meats, or soups and stews
Behind the trend: Boosts plate
presentation by adding color
The
Caribbean
Spicy, made with crushed African Bird’s
Eye chili peppers and pungent flavors,
such as oregano, ginger, basil, and
onion—also spelled Peri Peri
Add flavor: To a marinade, BBQ, or
roasted vegetables
Behind the trend: Emerging appetite
for African flavors