New, familiar tastes drive McCormick's Flavor Forecast

by Staff
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HUNT VALLEY, MD. — Toasted sesame and root beer, cayenne and tart cherry, and tarragon and beetroot are top flavor combinations on the "McCormick Flavor Forecast 2009."

McCormick identifies the top flavor pairings through its network of researchers, trend experts, chefs, food technologists and sensory analysts along with leading restaurant chefs, cookbook authors and television food personalities.

"Our passion for flavor is the inspiration behind the Flavor Forecast," said Kevan Vetter, executive chef at McCormick. "Whether it’s a mix of culturally diverse tastes — like smoked paprika and agave nectar — or a discovery of pure ingredients — like mint and quinoa — we see excitement in the blending of the new and the familiar."

In 2008 top flavor pairings included oregano and heirloom beans, vanilla bean and cardamom, and chile and cocoa. This year’s pairings are:

• Toasted sesame and root beer — This rediscovers the soda for its versatility as a cooking ingredient and pairs it with a bold nutty flavor, McCormick said.

• Cayenne and tart cherry — This pair of superfoods combines a hot flavor with a sweet-sour tang.

• Tarragon and beetroot — Two hip flavors combine to make something unpredictable.

• Peppercorn mélange and sake — An ethnic blend combining Japan’s notable rice wine with a French unison of multicolored peppercorns.

• Chinese five spice and artisan-cured pork — This combines hand crafted artistry and an Asian blend.

• Dill and avocado oil — This combination emphasizes the healthy aspects of pure, natural ingredients.

• Rosemary and fruit preserves — Fresh fruit combines with rosemary for a combination of sweet and savory.

• Garam masala and pepitas — This combines a spice blend from India and a seed from Latin America.

• Mint and quinoa — Whole grain is combined with mint for an extra flavor.

• Smoked paprika and agave nectar — This combines Spanish and Mexican ingredients.

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