McCormick trends 2017 S

McCormick predicts the future of flavour 2017

McCormick trends 2017 LMcCormick has released its Flavor Forecast 2017—the guide for trends and ingredients set to excite taste buds around the world in the coming year. For nearly two decades, this annual report has predicted emerging flavours—like chipotle chilies, coconut water, and peri sauce—that are now found everywhere from restaurants to retail shelves and kitchen cabinets.

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

“Discover a new all-purpose seasoning—Baharat. It’s a fragrant, Eastern Mediterranean blend of spices such as cumin, cardamom, black pepper, nutmeg, and more. Sprinkle over warm, seasonal soups, stir into tomato-based sauces, or add to your favorite chicken dish.”

Here are the five flavour trends the chefs, culinary professionals, trend trackers, and flavour experts at McCormick have identified for 2017:

  • Rise & shine to global tastes: Breakfast options with big, global flavours are being sought after by a generation of flavour adventurists not content with the same boring bowl.
    Try warm, sweet congee or a Middle Eastern-inspired breakfast hash topped with a spicy skhug sauce.
  • Plancha – Flat-out grilling: Hailing from Spain, France’s Basque region, as well as Mexico, the plancha (a thick, flat slab of cast iron) is growing in popularity around the world for creating a sizzling, smoky sear and flavour crust.
    Grillers can easily use the plancha with meats, seafood, and vegetables, paired with bold sauces, rubs, and glazes.
  • Egg yolks – The sunny side of flavour: Egg yolks leave breakfast behind. Whether poached, fried, or cured, chefs are pairing these indulgent golden gems with a range of spices, herbs, and sauces on lunch and dinner menus.
  • Modern Med: Discover the new cuisine for the 21st century—melding Eastern Mediterranean ingredients with Western European classics.
  • Sweet on pepper: Enter the new sweet heat. With an up-front bite and lingering sensation, peppercorns are finally capturing the spotlight.
    Their cedar and citrus notes pair perfectly with up-and-coming naturally sweet ingredients like dates and dragon fruit.

McCormick: See all the trends in colourful splendour, with recipes, the report in pdf format….. CLICK HERE