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McCormick releases Flavor Forecast

Herbs and spices company McCormick has released its Flavor Forecast for 2016 which is created by a global team of McCormick experts - including chefs, culinary professionals, trend trackers and food technologists.

McCormick releases Flavor Forecast

McCormick has released its Flavor Forecast for 2016. Created by a global team of McCormick experts - including chefs, culinary professionals, trend trackers and food technologists – McCormick says the Flavor Forecast inspires culinary exploration and innovation around the world for years to come.

Its forecast for the coming year includes the following:

BLENDS WITH BENEFITS:

Flavorful herbs and spices add everyday versatility to good-for-you ingredients like matcha and chia.

Matcha Green Tea: Ginger and citrus balance the slightly bitter notes of matcha

Flaxseed: Mediterranean herbs invite flax to savory dishes

Chia Seed: Chia becomes zesty when combined with citrus, chile and garlic

Turmeric: Discover sweet possibilities when turmeric is blended with cocoa, cinnamon and nutmeg

HEAT + TANG:

Spicy finds a welcome contrast with tangy accents—lime, rice vinegar, yuzu, tamarind, Meyer lemon, cranberry, kumquats and ponzu - to elevate the eating experience.

Peruvian Chilies + Lime: Citrus paired with rocoto, ají panca, ají amarillo and more

Sambal Sauce: Spicy Southeast Asian sauce made with chilies, rice vinegar, sugar and garlic

ANCESTRAL FLAVORS

Modern dishes reconnect with native ingredients to celebrate food that tastes real, pure and satisfying.

Ancient Herbs: Rediscover thyme, peppermint, parsley, lavender and rosemary

Amaranth: An ancient grain of the Aztecs with a nutty, earthy flavor

Mezcal: Smoky Mexican liquor made from the agave plant

TROPICAL ASIAN

Adventurous palates seek flavors from new regions. Two spots in Southeast Asia—Malaysia and the Philippines—offer distinctive ingredients and signature recipes for vibrant fare.

Pinoy BBQ: Popular Filipino street food flavored with soy sauce, lemon, garlic, sugar, pepper and banana ketchup

Rendang Curry: Malaysian spice paste with mild heat made from chilies, lemongrass, garlic, ginger, tamarind, coriander, and turmeric

ALTERNATIVE “PULSE” PROTEINS

Packed with protein and nutrients, pulses such as dried peas, beans and lentils are elevated when paired with delicious ingredients.

Pigeon Peas (called Toor Dal when split): Traditionally paired with cumin and coconut

Cranberry Beans (also called Borlotti): Perfectly enhanced with sage and Albariño wine Black Beluga Lentils: Uniquely accented with peach and mustard

CULINARY-INFUSED SIPS

Three classic culinary techniques provide new tastes and inspiration in the creation of the latest libations.

Pickled: Combines tart with spice for zesty results

Roasted: Distinctive browned flavor adds richness

Brûléed: Caramelized sugar note provides depth


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