Turmeric blends and toor daal make the flavour forecast!
Can we have the Toor Daal with coconut tonight? Sounds like an odd request, but it may very well be one of the hottest flavour trends we’ll see as world kitchens change things up and we share more of our favourite traditional cooking in new ways.
Love turmeric? You’re in luck, because turmeric blended with cocoa, cinnamon and nutmeg is one of the hottest Blends with Benefits on the McCormick’s 2016 Flavour Forecast.
As Masalamommas, we have all been raised with heat, flavour and spice blends that have their roots in our grandmother’s homes. We’re a lot more likely to mix things up and here on our site, we’ve seen just that. We’ve shared Mexican-Indian recipes, Italian-Indian and even tea spiced desserts.
According to the McCormick’s 2016 Flavour Forecast, it’s all about spicy flavours with tangy accents and a look back at some old flavours like thyme, peppermint and black lentils. Those are just some of our favourites.
For 2016 there’s a focus on untapped pulse proteins and discovering new tropical Asian flavours as well as versatile spice blends with good-for-you ingredients and experiencing spicy with tangy.
Now in its 16th year, the McCormick® Flavour Forecast® is on the forefront of identifying top trends and ingredients shaping the future of flavour. Created by a global team of McCormick
experts—including chefs, culinary professionals, trend trackers and food technologists—the Flavour Forecast inspires culinary exploration and innovation around the world for years to come.
We’ll be testing out some of these fabulous trends in our masalamommas kitchen in the next few weeks so stay tuned to some innovative recipes from our food experts.
Here are 6 of the top 2016 Flavour Trend from McCormick’s Flavour Forecast:
1) BLENDS WITH BENEFITS
Flavourful herbs and spices add everyday versatility to good-for-you ingredients like matcha and chia. Flaxseed blended with Mediterranean herbs. Chia combined with citrus, chili and garlic and turmeric blended with cocoa, cinnamon and nutmeg.
2) HEAT + TANG
Lime, rice vinegar, yuzu, tamarind, Meyer lemon, cranberry,
kumquats and ponzu. Peruvian Chilies with lime, citrus paired with rocoto, ají panca, ají Amarillo. Sambal Sauce: a spicy Southeast Asian sauce made with chilies, rice vinegar, sugar and garlic
3) ANCESTRAL FLAVOURS
This trend takes ancient herbs and elevates them in modern cooking.
Thyme, peppermint, parsley, lavender and rosemary are top contenders. Amaranth: An ancient grain of the Aztecs with a nutty,
earthy taste also made the flavour favourites while mezcal, a smoky Mexican liquor made from the agave plant also made the list.
4) ALTERNATIVE “PULSE” PROTEINS
Many of us have embraced many of these for a long time so it’s no wonder they’re back. Proteins packed with nutrients like dried peas, beans and lentils are elevated when paired with delicious ingredients. Pigeon Peas (also known as Toor Dal when split) are paired with cumin and coconut. Cranberry Beans (also called Borlotti) with sage. Another pulse protein on the list is black beluga lentils with peach and mustard accents.
5) TROPICAL ASIAN
Flavours from Malaysia and the Philippines are the top choices in this year’s forecast. Things like Pinoy BBQ, a popular Filipino street food flavoured with soy sauce, lemon, garlic, sugar, pepper and banana ketchup. Rendang Curry is another great choice with its Malaysian spice paste with mild heat made from chilies, lemongrass, garlic, ginger, tamarind, coriander,
6) CULINARY-INFUSED SIPS
So what does this ‘sip’ entail? The forecast calls for anything pickled, roasted or brûléed.
A global leader in flavour, McCormick & Company has been helping people create memorable food experiences for more than 125 years. Which Flavour Forecast trends are you looking forward to trying out in your kitchen?
This post was done in partnership with McCormick & Company.
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