Flavorforecast2014

125

th

Ber

T R E P X E R O V FLA

SINCE 1889

tie

A NEW ORLEANS TRADITION

Company has ader, McCormick & le r vo fla al ob gl a s A her world eats like no ot e th w ho d an t ha w a taste for ick celebrates . This year, McCorm ld or w e th in ny pa com le through y of connecting peop our 125th anniversar a real r heritage of making ou of d ou pr e ar e flavor. W experience y people create and wa e th in e nc re ffe di foodod manufacturers to fo to ts tle ou il ta re flavor, from the world. kitchens throughout d an s se es sin bu e servic oning of spices, herbs, seas ds an br g in ad le r ou Through cCormick d other products, M an ts en im nd co , es mix d inspires food experiences an creates memorable e better lp our customers liv he at th s ce oi ch y health s on quality, ith an unrivaled focu W e. or m y jo en d an 40 nations ss ingredients from we source world-cla ore than rs to consumers in m vo fla e os th er liv de and mick Flavor e 2000, the McCor 100 countries. Sinc yi ng fo re fron t of id en tif e th on en be s ha Fo re ca st t of discovery nds, inspiring a spiri tre y ar lin cu ng gi er em McCormick develop this report, across the globe. To perts — ic group of global ex m na dy a er th ge to brings keting experts, s, trend trackers, mar er ch ar se re g in ud cl in and ls, food technologists na sio es of pr y ar lin chefs, cu st for driving ho serve as a cataly w s— ist nt ie sc y or sens dustry. roughout the food in flavor innovation th eat, you can r where or what you te at m no y, da y er Ev rmation, ormick. For more info cC M by d re vo fla enjoy food ation of our st.com or, in celebr ca re rfo vo fla w. w w visit ries with us at sh are your flavor sto 125th annivers ary, er.com. www.flavoroftogeth

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Cover photo: Mexican Slow-Roasted Pork (Cochinita Pibil)

A N N I V E R S A R Y E D I T I O N

T HE

FUTURE OF

G LO B A L F L AV O R

as a fla vo r inn ov ato r, Ma rki ng ou r 12 5th ye ar upon a yearlong journey McCormick is embarking r of flavor. At the heart that celebrates the powe belief that the ways we of this celebration is our vor connect people and experience and enjoy fla . cultures around the world of our signature Flavor This anniversary edition 20 00 , ide nti fie s the Fo rec as t, fir st cre ate d in on the rise that will drive insights and ingredients ted by a global team of the future of flavor. Crea including chefs, culinary experts at McCormick — rs and food technologists— professionals, trend tracke r, cuisines and techniques it uncovers stories of flavo lic iou s inn ovati on s for ins pir ing cre ati ve an d de ye ars to co me.

14 ! We ho pe yo u’l l sh are Jo in us for a tas te of 20 flavo rof togeth er. co m. yo ur flavo r sto ry at ww w.

Shrimp and Queso Fresco Empanadas with Charred Tomatillo Sauce

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INSIGHTS

Three-Chile Mole Fondue

CHILIES OBSESSION MODERN MASALA

CLEVER COMPACT COOKING MEXICAN WORLD TOUR charmed by brazil

These insights reflect emerging trends and key cultural influences that are shaping the tastes of tomorrow. Together, they tell an exciting story about how people everywhere are coming together for more diverse, colorful and flavorful meals than ever before.

Chorizo Chile Poppers

OBSESSION

CHILIES • Sichuan Cashew Sauce • Spicy Papaya & Pineapple Salsa • Pepita & Chile Salsa

ing sensation ­— that delicious burn ice sp ing cit ex y all re a s and all “Chilies are , adventurous feeling tic ge er en , rm wa s pt them so much, in your mouth prom s why chile fans love at’ Th . ns io ot em ive sorts of posit thrill.” seeking that next chile s ay alw ’re ey th y ry Scientist wh and —Silvia King, Senso

y meal, whether t chilies in nearly ever ea le op pe e, inc ov pr here!”

“In Sichuan ts. Chilies are everyw an ur sta re d en hhig at street kiosks or —Chef Billy Mi, China

Guajillo MILD MEXICAN dried CHILE

Chile de Arbol bold MEXI CAN CHILE

Chilies to Watch

THE WORLD IS CRAVING HEAT IN A BIG WAY. Beyond just discovering new chile varieties, this obsession has extended into using techniques like grilling, smoking, pickling, fermenting and candying to tease out their flavor potential

.

Tien Tsin

Hot SICHUA N CHILE

Aji Amarillo

hot peruvian yellow chile

MODERN MASALA

“Indian is influencing a wide range of dishes, restaurants and TV cooking shows. In the UK and South Africa—where Indian fast casual is common as a pizza— we’re seeing local favorites taking on modern twists. This can be as simple as adding a blend of masala to marinate venison. Meanwhile, people in the U.S. are exploring Indian flavour profiles in approachable everyday fare such as salads and sandwiches.”

—Chef Steve Love, United Kingdom

INDIAN FOOD is finally having its global moment.

Already familiar with basic curries, people around the world are taking their appreciation for this richly-spiced cuisine to the next level, exploring more flavors in new contexts, from food trucks to fine dining

Kashmiri Masala No rth ern Ind ian spi ce ble nd wi th cum in, car da mo m, cin na mo n, bla ck pep per , clo ve s an d gin ger

.

“Street Truck Style” Chicken Jalfrezi Naan Wrap

Paneer Cheese

Flavors to explore

vers atile , fres h chee se with mild flav or

Jalfrezi a “stir-fry” style curry dish

Grilled Paneer Cheese with Mango Tomato Chutney & Curry Vinaigrette

Easy Lemon Tea-Infused Custard With Candied Apricots

“Less room to cook just requi res a little mo Ingredients th re creativity! at work double (or triple) are multi-purpose key. And, appliances— from pressure cutting-edge, co okers to all-in-one too ls that can gra stir, steam and te , mix, chop, fry — are help ing people crea flavourful mea te more ls in tiny urban kitchens.”

—Michelle Thr ift, Senior Hom e Economist, Culinary Devel opment, Austr alia

CLEVER COMPACT TEA “Noodles of all shapes and sizes, whether dried or fresh, are some of the most versatile ingredients you can keep on hand— especially some of the great Asian, Italian and Eastern European varieties.

Creative cooks are going way beyond the basics with cool new noodle dishes.”

—Chef Michael Cloutier, Canada

naturally wholesome and can be used as a spice rub, marinade, and cooking liquid

NOODLES multi-purpose ingredient FOR SOUPS, casseroles, stir fries, and salads

COOKING must-have ingredients CILANTRO/CORIANDER from seed to leaf, used in countless ways across the globe

Vegetable “Pho” with Tea Broth

BIG FLAVOR CAN COME FROm

.

SMALL spACES

As the movement toward more efficient compact kitchens grows, inventive urban dwellers are d i s co v e r i ng cr e ati v e , cr o s s functi o nal ways to pr e par e flavorful meals making the most of what’s available

.

MEXICAN WORLD TOUR “As awareness for Mexican foods evolves globally, people are eager to discover authentic, local flavors. In the U.S., long-term fans of this cuisine are looking to new regional inspirations, from the bold recados of the Yucatan peninsula to the complex moles of Oaxaca.”

—Chef Kevan Vetter, United States

Salmon Tostada with Chamoy and Charred Corn Relish

Tomatillos tomato-like ingredient that imparts a bright, lemony flavor

flavors to explore recados

MEXICAN FLAVORS ARE on the move.

From a growing taste for regional Mexican fare in North America to early exploration in China, cultures across the world are embracing authentic elements of this bright, bold and casual cuisine

.

Chamoy sauce condiment combining apricot, lime, chilies and spices

.

spice pastes popular in the YucAtan Recado rojo is made with Achiote (annatto), sour orange and a blend of spices

• Chamoy Mango Sunrise • tomatillo maria

CharmeD

black-eyed peas A favorite bean

by BRAZIl

cassavA flour Also known as manioc or tapioca flour; gluten-free

GUAVA Tropical fruit enjoyed fresh or as nectar and paste

Bahian-Spiced Chicken & Beans with Yuca Mash

THE WORLD is

ingredients on the rise

Brazilian Guava Cocktail

about to SHINE ITS SPOTLIGHT ON BRAZIL, illuminating the vibrant flavors and traditions of a dynamic melting pot culture that includes European, African, Asian and native Amazonian influences Brazilian tastes are poised to emerge as a powerful influence in cooking around the globe

.

.

Tempero Baiano Bahian seasoning blend containing oregano, parsley, varieties of pepper and cumin

“Like its people, Br azilian cuisine is a seductive mix of gl native influences. Th obal and e world’s attractio n to Brazil is really up — we’re going heating to discover just ho w exciting some of ingredients and fla those vours can be.”

—Anthony Palmer,

Head of Innovation,

EMEA

125

th

Ber

T R E P X E R O V FLA

SINCE 1889

tie

A NEW ORLEANS TRADITION

Company has ader, McCormick & le r vo fla al ob gl a s A her world eats like no ot e th w ho d an t ha w a taste for ick celebrates . This year, McCorm ld or w e th in ny pa com le through y of connecting peop our 125th anniversar a real r heritage of making ou of d ou pr e ar e flavor. W experience y people create and wa e th in e nc re ffe di foodod manufacturers to fo to ts tle ou il ta re flavor, from the world. kitchens throughout d an s se es sin bu e servic oning of spices, herbs, seas ds an br g in ad le r ou Through cCormick d other products, M an ts en im nd co , es mix d inspires food experiences an creates memorable e better lp our customers liv he at th s ce oi ch y health s on quality, ith an unrivaled focu W e. or m y jo en d an 40 nations ss ingredients from we source world-cla ore than rs to consumers in m vo fla e os th er liv de and mick Flavor e 2000, the McCor 100 countries. Sinc yi ng fo re fron t of id en tif e th on en be s ha Fo re ca st t of discovery nds, inspiring a spiri tre y ar lin cu ng gi er em McCormick develop this report, across the globe. To perts — ic group of global ex m na dy a er th ge to brings keting experts, s, trend trackers, mar er ch ar se re g in ud cl in and ls, food technologists na sio es of pr y ar lin chefs, cu st for driving ho serve as a cataly w s— ist nt ie sc y or sens dustry. roughout the food in flavor innovation th eat, you can r where or what you te at m no y, da y er Ev rmation, ormick. For more info cC M by d re vo fla enjoy food ation of our st.com or, in celebr ca re rfo vo fla w. w w visit ries with us at sh are your flavor sto 125th annivers ary, er.com. www.flavoroftogeth

the

Cover photo: Mexican Slow-Roasted Pork (Cochinita Pibil)

A N N I V E R S A R Y E D I T I O N