McCormick Reveals 2017 Flavor Trends


The 2017 edition of McCormick & Co.’s Flavor Forecast is sure to spice up meals. The annual list focuses on hot trends and ingredients from sources around the world.

McCormick anticipates the following to trend in the coming year:

  • Wake up in the Middle East with breakfast flavors such as chickpeas, lamb, coriander, cumin, fennel and skhug, a Middle Eastern hot sauce.
  • Take a crack at eggs outside the breakfast table with yolk dishes prepared with tomatoes, paprika, cumin, cayenne, turmeric and caraway.
  • Grill outside the box using a plancha, a thick slab of cast iron used in Spain, Mexico and the Basque region of France, which leaves smoky sear and flavorful crust.
  • Western European and Eastern Mediterranean styles are being married to combine flavors such as Italian minestrone and Persian Ash-e-reshteh, a soup featuring beans, herbs, turmeric and flat noodles.
  • Peppercorns have been paired with sweeter ingredients such as dates and dragon fruit to create a sweet heat, like a balsamic-pepper syrup over strawberry and dragon fruit.

“This year, the Flavor Forecast identifies cutting-edge flavors that help chefs, tastemakers and home cooks refresh their menus,” said Kevan Vetter, McCormick executive chef.

For more information, check out Food Business News (source).

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