McCormick & Company, Inc., identified five top food trends and more than a dozen emerging flavors predicted to impact the way we eat in the coming years in its McCormick® Flavor Forecast® 2014: 125th Anniversary Edition.
The emerging trends and flavors highlighted in the report offer a taste of what's next on the global menu. The five top trends include:
1. Chilies Obsession: Food lovers everywhere are seeking out their next big chile thrill.
2. Modern Masala: Indian food is breaking free of its traditional confines with modern interpretations.
3. Clever Compact Cooking: Proving that big flavors can come from small spaces, cooks in urban kitchens are making the most of what's available.
4. Mexican World Tour: Mexican flavors are making their way around the globe, with people everywhere discovering new aspects of this bright, casual cuisine.
5. Charmed by Brazil: The world's attraction to Brazilian cuisine is heating up, thanks to its seductive mix of global and native influences.
The five top flavors include:
1. Aji Amarillo: a hot Peruvian yellow chile with bold, fruity flavor.
2. Kashmiri Masala: an often homemade blend of spices from northern India featuring cumin, cardamom, cinnamon, black pepper, cloves and ginger.
3. Tea: this natural ingredient is making its way into rubs, broths and marinades.
4. Chamoy Sauce: a unique Mexican condiment—made from apricot, lime, chilies and spices—just beginning to gain a following in the United States.
5. Cassava Flour: also known as manioc or tapioca flour, this gluten-free alternative is a Brazilian staple prized for its versatility.
Earlier this year, McCormick Grill Mates®, in a joint venture with Bert Sperling's "Best Places" research, analyzed 31 cities in the United States with professional football teams to identify the Top 10 Tastiest Tailgate cities in the country.
