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

10Flavor Trends to

SPICE UP

1. TurmericGinger-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 ParadiseWoodsy, 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 AniseLicorice-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://www.mccormick.com/Content/McCormick/img/flavor-forecast-2015/Report_US_Corporate_FF_2015_final.pdf

http://www.restaurantbusinessonline.com/menu/food-trends/competition-heats-spice-takes-over-menus

http://www.preparedfoods.com/articles/117694-spice-flavor-trends-in-foodservice

http://www.kalsec.com/products/flavors/flavors-products/heatsync-heat-indexes-1/

http://www.fcsi.org/foodservice-consultant/worldwide/food-trends-in-2016-whats-hot-and-whats-not/

http://www.kalsec.com/files/misc/TRENDS%20single%20pgs%20EU(2).pdf

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4. Piri Piri

Africa

Northeast Vietnam

5. Bhut JolokiaSpicy, 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. GochujangFiery 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 pollenA 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. AchioteYellow 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