Americans opening up to global spices
June 26, 2007
by FoodBusinessNews.net Staff
NEW YORK — Consumers are turning to new spices, chiles and blends in foods across the country, according to "Spices and Seasonings: Culinary Trend Mapping Report," which was produced by Packaged Facts and the Center for Culinary Development.
"Beyond salt and pepper, the spice market has now reached $1.2 billion, truly pointing to an awakening American palate," said Kimberly Egan, managing director and principal at the C.D.D.
Ms. Egan said emerging spices include Peri-Peri peppers, Japanese Shichimi Togarashi, African Ras El Hanout and Harissa. In addition, she said Star Anise, Saffron and Ancho Chile are more widely used spices.
According to the report, spices have become a key ingredient in marketers’ flavor options as Americans have opened their taste for international flavors beyond pizza and toward flatbread. Spices and seasonings with Mediterranean, Pan-Asian, Pan-Lain origins may expand brands and reach ethnic consumers. Spices such as Chinese Five Spice have the potential to take consumers to new flavor levels.