Every new year I always make it a goal of mine to learn how to cook different foods and try new recipes with my family. I tend to make the same meals over and over again. I know what my family likes (and doesn’t like) so I tend to stick with what I know works. The only problem is that we all get bored of the same things over and over again.
One thing I do try and do differently is to spice things up – literally. Often just adding a few spices, or swapping out one spice for another, can really change up a recipe.
To give you an example. I make homemade chicken soup. Normally I don’t season it. One night we were having soup and I ran out of saltine crackers. We ended up using roasted garlic crackers. We all liked the way the garlic added to the flavor of the soup. The next time I made soup I added garlic and some black pepper. It really enhanced the soup’s flavor. My whole family loved it.
It was the very same soup I’ve always made, I just added garlic and black pepper. It turned my good soup into a delicious soup and all I did was add some spices.
You can add spices into baking too.
I still have a lot to learn about spices. I have a cabinet full of spices but I don’t know which spices I should try to add to my meals. I tend to stick with what I know. I need to get outside of my comfort zone.
McCormick & Company, a global leader in flavor, especially when it comes to herbs and spices, recently released their 2015 Flavor Forecast®. This year they highlighted eight flavor trends that could possibly shape the future of flavor.
This is a much anticipated report throughout the food industry. This year marks McCormick® Flavor Forecast® 15th year.
Reflecting the rapidly increasing demand for bolder, more intense flavor experiences, the McCormick Flavor Forecast 2015 pinpoints adventurous global tastes on the rise, like Japanese 7 Spice (Shichimi Togarashi), as well as an appreciation for the robust flavors developed in slow-simmered dishes from around the world. The report also showcases new ways to elevate pantry essentials to starring roles, like smoking spices and herbs or pairing sours with coarse salt.
“Many early trending flavors in past reports have become favorites of today. Take chipotle chile, for instance,” said McCormick Executive Chef, Kevan Vetter. “When we first identified this chile pepper as a flavor to watch in 2003, many people couldn’t pronounce it. Today, it’s a household name. Pumpkin pie spice, sea salt, coconut water and cocktail-inspired flavors have seen similar success, taking over restaurant menus and grocery store shelves. The flavor trends highlighted within our 15th annual Forecast promise to do the same.”
I guess in a way I follow the flavor trends too. I started to use sea salt instead of regular salt because it seems like everyone is doing it. I’ve also dabbled with coconut water. I guess without even knowing it I’ve been affected by the Flavor Forecast® too.
Identified by a global team of McCormick chefs and flavor experts, here are eight flavor trends that will offer a taste of 2015 and beyond:
1. Global Blends On the Move – Japanese 7 Spice (Shichimi Togarashi) offers a new kind of spicy heat, while Shawarma Spice Blend lends warm, spiced flavor to grilled meats and more.
2. Middle Eastern Mezze – These distinctive dips and spreads, packed with zesty herbs and seasonings, offer an approachable and delicious introduction to a vibrant global cuisine.
3. Sour + Salt – Combining coarse salt with surprising sours like pickled ginger, sour cherry, dried mango and lemon zest results in a lively finishing flavor that lends brightness and texture to dishes.
4. Smoked Spices – Smoking spices and herbs deepens their flavor and aroma, adding richness to meals and drinks.
5. Umami Veggies – For a fresh way to savor the tempting “fifth taste,” look no further than naturally umami-rich veggies like mushrooms, tomatoes, sweet potatoes and nori.
6. Liquid Revolution – Fresh purees and juices blend with bold spices and herbs to intensify sauces, pasta, dressings and more – providing a fun, delicious way to enjoy an extra serving of fruits and veggies.
7. Flavor Worth the Wait – Lift the lid to discover the rich flavors from recipes around the world that meld aromatic spices and comforting ingredients into mouthwatering slow-cooked meals.
8. Cookies Reimagined – Classic spiced cookie flavors take new form in decadent, imaginative desserts that redefine “milk and cookies.”
I am fascinated by Umami. It’s considered the “fifth taste” along with sweet, salty, sour and bitter.
A few years ago I attend an event in New York City, along with authors, journalists, “foodies”, blogger and others in the food industry to learn more about Umanmi. It was an interesting and delicious experience.
The event was held at the NY Academy of Science and the food was created by Chef Danny Boome from the Food Network.
This is some of the food we ate to help teach us about Umanmi.
The event was a few years ago (March 2011). I don’t remember the meals but I do remember that each one was amazing.
Umanmi has something do do with glutamate – as in MSG. The event was held to dispel the myths about MSG and the benefits of using MSG to balance and enhance the taste of reduced-sodium or sodium-controlled foods. It was an interesting experience (and a delicious one too).
I am also interested in flavors to help enhance my slow cooked meals. I use my crock pot often and I would love to find herbs and spices to help boost the flavor in my “comfort meals” that I slow cook for my family.
In addition I’d like to learn more about smoked flavors. I would love to add a smoked flavor to my poultry and fish, maybe even vegetables.
I’m looking forward to learning more about the McCormick® Flavor Forecast® for 2015.
If you would like more information visit FlavorForecast.com and Pinterest.com/McCormickspice for innovative recipes, images and more ways to explore this year’s top tastes.
I would like to encourage you to visit both pages. The Flavor Forecast page has some truly mouth watering recipe ideas, in addition to more information about the forecast flavors. Some of my favorites include Smoky-Sweet Pickles with Strawberries, Roasted Beet and White Bean Dip and Gingersnap Crème Brûlée.
I am definitely going to try the Smoky-Sweet Pickles with Strawberries recipe. I didn’t know that you can “smoke” spices on your stove top. I thought you had to buy special smoked blends.
To smoke spices: Spread 1 cup fine mesquite wood chips in cast-iron skillet. Heat on high heat about 10 minutes or until wood chips start to smoke. Reduce heat to low. Place small baking rack on top of wood chips. Spread seasonings in small shallow disposable aluminum pan or foil muffin baking cup. Place pan on rack. Cover skillet with lid. (In order to keep the smoke in, lid should cover skillet tightly. If necessary, place aluminum foil over skillet first then cover with lid.) Smoke 30 minutes. Turn heat off. Let stand 1 hour or until cooled.
Now that I know it’s possible to smoke spices at home I am going to give it a try. I just need to figure out where I can get the mesquite wood chips.
I can image how nice smoking spices would make your home smell too.
What do you think about the McCormick® Flavor Forecast® for 2015? Are you interested in learning more about these trends? What flavors do you think are trendy these days? Feel free to share your thoughts in the comments section and on social media using the hashtag #FlavorForecast. I’m looking forward to reading your comments and social comments.
Kimberly
*I have partnered with McCormick to bring you this information. Although compensated the opinions expressed are my own and not influenced in any way.
Allison Downes says
Great post! These trends sound interesting. I like the smoked spices. Thanks for sharing
cami valenzuela says
How cool. I would definitely use some of these. Specially the smoked spices.
Trish F says
Oh I love following the trends. I’ve was just looking at the wall color trend for 2015 and now the spice trends. Thanks for sharing.
Alison says
I need to add more spices in my life and wake up my family’s taste buds! Thanks for the reminder that we need to kick it up a notch!
michelle elizondo says
They are my favorite brand spice.
Rajee Pandi says
do you have that chicken recipe? Yum