Shakshuka consists of sunny-side-up egg yolks simmered in a tomato and vegetable sauce. © jenly/Flickr
Flavour company McCormick has published five key flavour trends that its trend trackers and flavour experts have identified for 2017.
For nearly two decades, the company’s hotly anticipated annual report has predicted emerging flavours like chipotle chillies, coconut water and Harissa sauce that are now commonplace in restaurants, grocery stores and kitchens around the world.
“Each year, our Flavour Forecast reveals the top trends that inspire home cooks, chefs, foodies and culinary aficionados to broaden their palates, and introduce new flavours to their plates and menus,” said McCormick executive chef Juriaan Snellen. “This year, take your taste buds on a flavour journey with espelette pepper and baharat seasoning, global breakfast bowls, salted egg yolks and plancha grilled octopus, inspired by Basque cuisine.”
McCormick’s five flavour trends
Rise and 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. This complex Middle Eastern hot sauce is made with Thai bird eye chilies, cumin, cardamom, coriander, garlic, parsley, cilantro, olive oil and lemon juice.
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. Rub in espelette pepper, originating from the Basque region of France, for a distinctively smoky, sweet and mildly hot flavour.
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. Mediterranean vegetable shakshuka consists of sunny-side-up egg yolks simmered in a tomato and vegetable sauce, flavoured with a savoury spice blend of smoked paprika, cumin, pepper, cayenne, turmeric and caraway seeds.
Modern Med
Discover the new cuisine for the 21st century, melding eastern Mediterranean ingredients with western European classics. For Persian minestrone, Persian Ash-e reshteh – a thick, hearty soup made with beans, herbs, turmeric and flat noodles – meets Italian minestrone.
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. And given the predicted rise of Hawaiian poke salad, peppercorns could have a starring role to play.
© FoodBev Media Ltd 2024