Sales of spices that appeal to all of consumers' senses, their desire for adventure and their need for nutrition are projected to persevere through 2008.
After polling its network of researchers, trend experts, chefs, home economists, registered dietitians, food technologists and sensory analysts, McCormick & Co. developed its forward-thinking look at flavor trends.
“Americans' boundless passion for authentic ingredients and cooking techniques from around the world inspires chefs and home cooks who are experimenting with Asian, Middle Eastern, North African and Mexican/Latin cuisines,” said Laurie Harrsen, spokeswoman for the spice maker. “Americans are also increasingly interested in how food may impact their health and wellness in a number of ways, such as their immune system, weight control, cholesterol and even preventing chronic diseases like diabetes.”
The company's 2008 flavor pairings include:
- Chile and Cocoa — thought to be heart-healthy, cholesterol-reducing and anti-inflammatory
- Red Curry and Masa — the Latin and Asian duo create a fresh taste experience
- Poppy Seed and Rose — a fragrant, crunchy and nutty fusion of North African and Middle Eastern cuisines
- Lemon Grass and Lychee — a potassium- and vitamin C-rich Asian combination
- Oregano and Heirloom Beans — a blend of antioxidant-rich functional foods and unique flavor
- Coriander and Coconut Water — together, they create a refreshing and restorative beverage alternative
- Orange Peel and Natural Wood — the smokiness of the wood adds an aromatic presence matched with the tangy flavor of orange
- Vanilla Bean and Cardamom — a decadent flavor combination that offers attainable luxury
- Allspice and Exotic Meats — the adventurous combination represents Americans' love of experimentation
- Rubbed Sage and Dry Whiskey — sage complements the gutsy nature of rye whiskey
