Flavour forecast 2009: top ten flavour pairings

Posted by Daniel Palmer on 30th December 2008

An appetite for internationally infused tastes, a desire for all-natural foods and a craving for favourite ingredients are a few of the influences behind the McCormick Flavour Forecast 2009. The report, released by the US-based spices and seasonings company, takes an in-depth look at 10 emerging flavour combinations poised to transform America’s, and international, menus in the coming year.

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“Our passion for flavour is the inspiration behind the ‘Flavour 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 – this year, we see excitement in the blending of the new and the familiar.”

‘McCormick Flavour Forecast 2009’ top 10 flavour pairings:

1. Toasted Sesame and Root Beer: An iconic soda is rediscovered for its versatility as a cooking ingredient, paired with the bold nuttiness of toasted sesame seed.

2. Cayenne and Tart Cherry: The flavours of two superfoods – the heat of cayenne and sweet-sour tang of tart cherry – pack a multi-layered punch.

3. Tarragon and Beetroot: This hip pair creates a sensory feast that is anything other than predictable or restrained.

4. Peppercorn Mélange and Sake: Japan’s notable rice wine finds a new partner in the quintessentially French unison of multicoloured peppercorns.

5. Chinese Five Spice and Artisan-cured Pork: Hand crafted artistry merges with a harmonious Asian blend to create an innovative taste sensation.

6. Dill and Avocado Oil: Mild avocado oil finds an elegant partner in clean, minty dill – reflecting the quality that comes from pure, natural ingredients.

7. Rosemary and Fruit Preserves: Fresh-picked fruit flavours fuse with aromatic rosemary for a progressive interpretation of sweet and savoury.

8. Garam Masala and Pepitas: A beautifully matched global combination of an intoxicating spice blend from India and a prized seed popular in Latin America.

9. Mint and Quinoa: Nutritious, whole-grain quinoa is taken to new heights when paired with the exhilarating, cool taste of mint.

10. Smoked Paprika and Agave Nectar: Smoky sweetness from the purity of nature celebrates a union of Spanish and Mexican ingredients.

McCormick has provided an annual trend forecast for nearly a decade by drawing on the expertise of sensory analysts, chefs, trend experts and food technologists.