Map of the Flavor World

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Flavor Map

With spicy flavors heating up the flavor market, inspiration for industry trends draws from sources originating around the world. Read on for a break down of some of the flavors prominent in today’s flavor industry.

United States

  • Coriander: A mild flavor similar to lemon and sage, coming from the same plant as cilantro. Used in stews and marinades, desserts and sweet pastries, curries, meat and seafood dishes.
  • Chili powder: Varied hotness levels from mild to extremely spicy. Used in Mexican- and Southeastern-inspired dishes such as chili con carne, stews, egg and shellfish preparations.



  • Cayenne pepper: Extremely hot flavor with little aroma. Used in Mexican and Italian cooking, but also to add spice to salsa, dips, tacos, marinades and egg dishes.
  • Vanilla: Sweet and perfumed with a woody flavor. Used in desserts such as ice cream, candy and cake, along with beverages to enhance other sweet flavors.


  • Saffron: Spicy and bitter flavor with a pungent smell and distinctive red color. Used sparingly in stews, baked goods and grain dishes.



  • Sesame: A mild, nutty flavor. Used as a grain for baked goods, oil, candies and tahini.


  • Matcha: Ground specialty tea with a sweet, slightly astringent flavor a distinctive green color. Used in beverages, desserts, oatmeal and granola, and packs an antioxidant punch that also boosts metabolism and detoxify, calms and enhances mood.



  • Ginger: Slightly hot and biting flavor, with a sweet and woody fragrance. Popularly used in baked goods such as gingerbread, along with Asian dishes.


  • Cardamom: An intense sweet flavor and very aromatic. Used in both sweet and savory dishes including curry blends, baked goods and coffee. With anti-carcinogenic, cardiovascular health and cholesterol-aiding properties.
  • Turmeric: Golden and slightly aromatic with an intense, slightly bitter flavor. Contains anti-inflammatory curcumin. Used in curry powder, lentil and meat dishes, relishes, smoothies and pickles, and sometimes replaces saffron.


  • Cinnamon: Sweet and woody aroma and flavor. Popular in desserts and sweet baked goods, along with savory protein preparations in Middle Eastern dishes and pickling and beverage flavoring in stick form.


  • Cumin: A warm, bitter flavor that is brought out by toasting. Used in citrus marinades, stews, vegetables.


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