McCormick Flavour Forecast 2014: 125th Anniversary Edition

Marking our 125th year as a flavour innovator, McCormick is embarking upon a yearlong journey that celebrates the power of flavour. At the heart of this celebration is our belief that the ways we experience and enjoy flavour connect people and cultures around the world.

This anniversary edition of our signature Flavour Forecast, first created in 2000, identifies the insights and ingredients on the rise that will drive the future of flavour. Created by a global team of experts at McCormick—including chefs, culinary professionals, trend trackers and food technologists—it uncovers stories of flavour, cuisines and techniques inspiring creative and delicious innovations for years to come.

Join us for a taste of 2014!

5 FLAVOUR INSIGHTS

These insights reflect emerging trends and key cultural influences that are shaping the tastes of tomorrow. Together, they tell an exciting story about how people everywhere are coming together for more diverse, colourful and flavourful meals than ever before.

CHILIES OBSESSION

The world is craving heat in a big way. Beyond just discovering new chile varieties, this obsession has extended into using techniques like grilling, smoking, pickling, fermenting and candying to tease out their flavour potential.

“Chilies are a really exciting spice—that delicious burning sensation in your mouth prompts warm, energetic, adventurous feelings and all sorts of positive emotions. That’s why chile fans love them so much, and why they’re always seeking that next chile thrill.” —Silvia King, Sensory Scientist

“In Sichuan province, people eat chilies in nearly every meal, whether at street kiosks or high-end restaurants. Chilies are everywhere!” —Chef Billy Mi, Chin

CHILIES TO WATCH

Guajillo: Mild Mexican dried chile

Chile de Arbol: bold Mexican chile

Tien Tsin: Hot Sichuan chile

Aji Amarillo: Hot peruvian yellow chile

Suggestions: Sichuan Cashew Sauce, Spicy Papaya & Pineapple Salsa, Pepita & Chile Salsa

MODERN MASALA

Indian food is finally having its global moment. Already familiar with basic curries, people around the world are taking their appreciation for this richly-spiced cuisine to the next level, exploring more flavours in new contexts, from food trucks to fine dining.

“Indian is influencing a wide range of dishes, restaurants and TV cooking shows. In the UK and South Africa—where Indian fast casual is common as a pizza—we’re seeing local favourites taking on modern twists. This can be as simple as adding a blend of masala to marinate venison. Meanwhile, people in the U.S. are exploring Indian flavour profiles in approachable everyday fare such as salads and sandwiches.” —Chef Steve Love, United Kingdom

FLAVOURS TO EXPLORE

Kashmiri Masala: Northern Indian spice blend with cumin, cardamom, cinnamon, black pepper, cloves and ginger

Paneer Cheese: Versatile, fresh cheese with mild flavour

Jalfrezi: A “stir-fry” style curry dish

Suggestions: “Street Truck Style” Chicken Jalfrezi Naan Wrap, Grilled Paneer Cheese with Mango Tomato Chutney & Curry Vinaigrette

CLEVER COMPACT COOKING

Big flavour can come from small spaces. As the movement to toward more efficient compact kitchens grows, inventive urban dwellers are discovering creative, cross functional ways to prepare flavourful meals making the most of what’s available.

“Less room to cook just requires a little more creativity! Ingredients that work double (or triple) are key. And, multi-purpose appliances—from pressure cookers to cutting-edge, all-in-one tools that can grate, mix, chop, stir, steam and fry—are helping people create more flavourful meals in tiny urban kitchens.” —Michelle Thrift, Senior Home Economist, Culinary Development, Australia

“Noodles of all shapes and sizes, whether dried or fresh, are some of the most versatile ingredients you can keep on hand—especially some of the great Asian, Italian and Eastern European varieties. Creative cooks are going way beyond the basics with cool new noodle dishes.” —Chef Michael Cloutier, Canada

MUST-HAVE INGREDIENTS

Tea: Naturally wholesome and can be used as a spice rub, marinade, and cooking liquid

Noodles: Multi-purpose ingredient for soups, casseroles, stir fries, and salads

Cilantro/Coriander: From seed to leaf, used in countless ways across the globe

Suggestions: Vegetable “Pho” with Tea Broth, Easy Lemon Tea-Infused Custard With Candied Apricots

MEXICAN WORLD TOUR

Mexican flavours are on the move. From a growing taste for regional Mexican fare in North America to early exploration in China, cultures across the world are embracing authentic elements of this bright, bold and casual cuisine.

“As awareness for Mexican foods evolves globally, people are eager to discover authentic, local flavours. In the U.S., long-term fans of this cuisine are looking to new regional inspirations, from the bold recados of the Yucatan peninsula to the complex moles of Oaxaca.” —Chef Kevan Vetter, United States

FLAVOURS TO EXPLORE

Tomatillos: Tomato-like ingredient that imparts a bright, lemony flavour

Recados: Spice pastes popular in the YucAtan. Recado rojo is made with Achiote (annatto), sour orange and a blend of spices

Chamoy Sauce: Condiment combining apricot, lime, chilies and spices

Suggestions: Salmon Tostada with Chamoy and Charred Corn Relish, Chamoy Mango Sunrise, tomatillo maria

CHARMED BY BRAZIL

The world is about to shine its spotlight on Brazil, illuminating the vibrant flavours and traditions of a dynamic melting pot culture that includes European, African, Asian and native Amazonian influences. Brazilian tastes are poised to emerge as a powerful influence in cooking around the globe.

“Like its people, Brazilian cuisine is a seductive mix of global and native influences. The world’s attraction to Brazil is really heating up—we’re going to discover just how exciting some of those ingredients and flavours can be.” —Anthony Palmer, Head of Innovation, EMEA

INGREDIENTS ON THE RISE

Black-Eyed Peas: A favourite bean

Cassava Flour: Also known as manioc or tapioca flour ; gluten-free

Guava: Tropical fruit enjoyed fresh or as nectar and paste

Tempero Baiano: Bahian seasoning blend containing oregano, parsley, varieties of pepper and cumin

Suggestions: Brazilian Guava Cocktail, Bahian-Spiced Chicken & Beans with Yuca Mash