Ingredients manufacturer McCormick’s has released a new Flavour Forecast, predicting a trend for “Sauced and Spiced”.
The report, which has been published annually for more than 20 years, anticipates interest in the following flavours:
A medium-spicy seafood sauce that was developed in Hong Kong during the 1980s, the condiment is now commonly used in southern Chinese regions. The sauce is packed with umami, as well as smoky, sweet, spicy and salty flavours, thanks to ingredients such as dried shrimp, cured ham, chillies, onion and oil. The name XO stands for “extra old”, like cognac, and signifies its original purpose as a luxury flavour.
Suya is a West African seasoning blend, made from ginger, chillies and blended roasted peanuts. This smoky, nutty seasoning with medium heat is popping up around the world and can be used as a rub on chicken wings or grilled meats and veggie skewers.
Indian Gunpowder Spice
Milagai Podi, commonly known as Gunpowder Spice, features finely ground roasted lentils, sesame seeds, chillies and other spices.
Al Thaker, McCormick’s marketing controller for EMEA, said: “Our global expertise enables us to create this exciting insight. These blends and sauces, make it super easy for flavour hungry diners to experience exotic flavour without committing to an entire global cuisine.”
For the full report visit: www.mccormickcorporation.com