McCormick Flavour Forecast 2016: Global Trends - Shaping the Future of Flavour

BLENDS WITH BENEFITS

Flavourful 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 savoury dishes

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

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

Try: Niçoise Salad with Chia, Citrus and Chili Crusted Tuna

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.

Try: Peruvian Chicken with Mashed Plantains and Chili Sauces

ANCESTRAL FLAVOURS

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 flavour

Mezcal: Smoky Mexican liquor made from the agave plant

Try: Dark Chocolate and Cranberry Amara

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

Try: Pickled Peach and Black Beluga Lentil Toasts

TROPICAL ASIAN

Adventurous palates seek flavours 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 flavoured 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

Try: Pinoy Pork BBQ with Green Mango Slaw

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 flavour adds richness

Brûléed: Caramelized sugar note provides depth