McCormick predicts flavours of 2017

The Forecast has previously predicted emerging flavours including chipoitle chillies, coconut water and peri-peri sauce.

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

“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 favourite chicken dish.”

Five flavour trends that McCormick has identified for 2017 include:

1. 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.
   • Taste It: Breakfast Hash with Skhug Sauce - Tender chickpeas, ground lamb or beef and roasted vegetables seasoned with a blend of coriander, cumin and fennel.
   • Say It: Skhug [shug], this complex Middle Eastern hot sauce is made with Thai bird’s eye chillies, cumin, cardamom, coriander, garlic, parsley, coriander, olive oil and lemon juice.
2. 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-flavoured crust.  Grillers can easily use the plancha with meats, seafood and vegetables, paired with bold sauces, rubs and glazes.
   • Taste It: Espelette Pepper-Rubbed Steak a la Plancha - a zesty, Mediterranean-herb rub enhances juicy steak grilled on a sizzling hot plancha.
   • Say It: Espelette [es-PE-let] pepper, originating from the Basque region of France, delivers a distinctively smoky, sweet and mildly hot flavour.
3. 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.
   • Taste It: Mediterranean Vegetable Shakshuka - Sunny-side-up egg yolks simmered in a tomato and vegetable sauce make a rustic supper.
   • Say It: Shakshuka [shahk-SHOO-kah], flavoured with a savoury spice blend of smoked paprika, cumin, pepper, cayenne, turmeric and caraway.
4. Modern Med – Discover the new cuisine for the 21st century: Melding Eastern Mediterranean ingredients with Western European classics. 
   • Taste It: Persian Minestrone - Persian Ash-e reshteh meets Italian minestrone.
   • Say It: Ash-e Reshteh [OSH-e-resh-tay], a thick, hearty soup made with beans, herbs, turmeric and flat noodles.
5. 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.
   • Taste It: Dragon Fruit & Strawberry “Poke” with Pepper Syrup - Fresh strawberry and diced dragon fruit salad atop a dollop of peppered whipped cream and crispy wontons.
   • Say It: Poke [po-kay], create this unique take on Hawaiian poke salad with a drizzle of balsamic-pepper syrup.

To view and explore the full Flavour Forecast 2017 report, visit www.FlavorForecast.com.