McCormick Unveils Top Flavors and Food Trends for 2014 and Beyond

McCormick & Co. has revealed its new flavor forecast for 2014 and beyond, which includes the growing obsession with chilies.

“Everywhere we looked, people have a growing fascination with the delicious range of flavors and heat chili peppers deliver,” said Kevan Vetter, McCormick's executive chef. “In the U.S., cooks are embracing exciting new varieties like the aji amarillo from Peru, which is prized for its sizzling heat and surprisingly full-bodied, fruity notes.”

The emerging trends include: 

  • Chilies Obsession: Food lovers everywhere are seeking out their next big chili thrill.
  • Modern Masala: Indian food is finally having its moment, breaking free of its traditional confines with modern interpretations.
  • Clever Compact Cooking: Proving that big flavors can come from small spaces, cooks in urban kitchens are making the most of what’s available.
  • Mexican World Tour: Mexican flavors are making their way around the globe, with people everywhere discovering new aspects of this bright, casual cuisine.
  • Charmed by Brazil: The world’s attraction to Brazilian cuisine is heating up, thanks to its seductive mix of global and native influences. 

The top flavors include: 

  • Aji Amarillo: A hot Peruvian yellow chili with bold, fruity flavor.
  • Kashmiri Masala: An often homemade blend of spices from northern India featuring cumin, cardamom, cinnamon, black pepper, cloves and ginger.
  • Tea: This natural ingredient is making its way into rubs, broths and marinades.
  • Chamoy Sauce: A unique Mexican condiment, made from apricot, lime, chilies and spices, is just beginning to gain a following in the U.S.
  • Cassava Flour: Also known as manioc or tapioca flour, this gluten-free alternative is a Brazilian staple prized for its versatility.


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