A Taste of What's To Come from McCormick®

A Taste of What's To Come The McCormick Flavor Forecast is an annual glimpse into the tastes that will shape the way we eat in the coming year and beyond. In this report, our experts are taking the forecast where it's never been before - exploring 10 trendy, tantalizing and downright tempting flavor pairs. Spanning sweet, hot, tangy, bitter, sour, and everything in between, these partners take taste to a whole new dimension. Think of it as yin and yang for the table.

Chefs have long celebrated the value of the complementary and contrasting nuances of pairings in their cooking. Now, as home cooks continue to become more adventurous with food, they are developing an appreciation for this concept, too. Whereas once, people may have only been concerned about what side dish to pair with a particular meat or fish or what wine to match with a certain course, they are now starting to delve into flavor pairings.

In creating this report, we examined two overarching trends that are influencing flavor. The first is the ever-expanding breadth of choices, specifically within individual ingredients. Even staples like salt - once considered basic - are now available in a diverse palette of flavor, color and texture.

Also, as in previous years, cuisines from around the world continue to drive our exploration of new foods and flavors. The tastes of North Africa, Asia and the Middle East, in particular, are turning up in restaurants, at grocery stores, on TV cooking shows, and in magazines.

"I enjoy the flavors of the Middle East, and incorporate them with more traditional ingredients. If you consider the basic parts of taste they express, it allows you to plug them into other concepts at will." - Grant Achatz, Chef/owner, Alinea, Chicago

Once again, we teamed up with some of the nation's hottest chefs, television cooking personalities, and cookbook authors, and the results are delicious. Welcome to the McCormick Flavor Forecast 2007.

Clove and Green Apple - Crisp, refreshing, and warm, this healthful pair is an ideal accent to light flavors and foods. The floral, sour notes of green apple are balanced by a hint of sweetness - a welcome change from its red counterpart. When teamed with the robust, aromatic clove, a whole new taste sensation is born.

Clove and green apple are frequently used in the trend-setting cuisines of Africa, Asia and India. In fact, clove is an important ingredient in several key ethnic spice blends, such as Chinese five spice, garam masala, berbere, ras el hanout and baharat.

Best enjoyed in its natural state - raw - this flavorful pair helps bring apples out of the pie plate and into a range of fresh dishes. Try in fennel slaw, panzanella, salsas, and chutneys, or team with cooling vegetables, such as jicama and cucumbers. Clove and green apple can also be used to complement main dishes, like fish, pork, and poultry. Cook's tip: Immediately after slicing, toss apples with lemon juice or vinegar to prevent browning.

"Apples are great in salads, chilled soups, and as slaw-style complements to shellfish." - Iron Chef Cat Cora

"In Asia, apples are used like we use tomatoes." - Adam Walker, Chef, McCormick & Company, Inc.

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Thyme and Tangerine - When thyme and tangerine come together, the result is, at once, sweet and savory. Thyme's minty notes are a perfect match for the fruity, sweet, and slightly sour, tangerine. This pairing is an ideal complement to the vibrant dishes of the Caribbean, Mediterranean and Middle East.

Gone are the days when just plain oranges will suffice. Today, people recognize - and seek out - the subtle differences among orange varieties. Tangerines, a member of the mandarin family, have a sweet, clean citrus flavor and are easy to peel. Many chefs like working with tangerines because their flavor balances spicy and salty ingredients, adding depth to dishes. Because each part - fruit, peel and juice - has different characteristics, there is a broad spectrum of ways to enjoy their flavor.

Thyme is rooted in French and Mediterranean cuisines, but has become an essential herb around the globe. It is a key ingredient in the Middle Eastern spice blend, za'atar, as well as bouquet garni, Herbes de Provence and poultry seasoning. Many cooks are beginning to discover another member of the thyme family, lemon thyme, as well.

Grilling goes island-style with a simple, light sauce or glaze made from tangerine juice and thyme. It's a great way to brighten the flavor of chicken, salmon or shrimp. Thyme and tangerine are also great for braising and stews. And, while thyme has typically appeared in main dishes, tangerine's sweet notes allow the herb to play a starring role in vinaigrettes, marinades and desserts, such as sorbets, tiramisu and tarts.

"There is a great rounding of flavor that happens when sweetness, herbal and acidic notes combine." - Todd Gray, Chef/owner, Equinox Restaurant, Washington, DC

Cook's Tip: While tangerines are best enjoyed fresh from October to April, other mandarin varieties, like the sweet, seedless clementine, the dancy, the Japanese Satsuma (often the type available canned), and tangerine juice provide additional ways to enjoy this sensational citrus fruit throughout the year.

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Tellicherry Black Pepper and Berry - Columbus sailed across uncharted territory in search of black pepper, and for good reason - this "king of spices" enhances the flavor of almost any food. Its distinct flavor becomes twice as nice when paired with berry. Whether tart or sweet, the full, fruity taste of berries mellows black pepper's mild heat and piney, citrus notes. And, with a little imagination, this premium pair can cook up endless possibilities.

Considered the finest variety available today, Tellicherry peppercorns are larger and have a higher volatile oil content than other types, which results in their superior aroma and taste. Only 10 percent of all peppercorns sourced from the Malabar Coast region of India are labeled Tellicherry.

Almost any kind of fresh berry can complement pepper's flavor. Choose a single type or mix and match different varieties to create an assortment of tasty combinations. Your favorite berries aren't in season? No problem. Frozen berries, jams and juices make it a breeze to enjoy almost any berry, all year long.

Berry preserves create the perfect canvas for a pepper-infused reduction that can be used as a glaze for lamb, beef or pork. Black pepper and berry enhance the richness of cream-based dishes and cheeses, while desserts prove even more exciting for this pair. A sauce of black pepper, mixed berries, red wine, and a touch of sugar makes a decadent ice cream topping that leaves chocolate sauce in the dust.

"Black pepper is still the all time best." - John Besh, Executive Chef, Restaurant August, New Orleans

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Sea Salt and Smoked Tea - This chic coupling is the next evolution of the classic salt and smoke combination, packing a quick hit of flavor that is a perfect finish for foods - at the table or on the grill. Salt balances the intense flavor of smoked tea, making this pairing a nice accent to spicy foods.

During the past few years, there has been a veritable explosion in the popularity of tea. Indeed, tea is no longer just a warm cup of comfort or refreshing iced beverage; it is becoming a key ingredient in cooking. Hearty black teas gave way to the milder taste and aromas of green and white tea, and most recently, the mellow, almost honey-like flavor of red rooibos. Now, naturally smoked black teas, such as Lapsang Souchong from China, are gaining notoriety.

Like tea, salt is also reaching new heights. Until recently, table salt, Kosher salt and white sea salt were the only varieties readily available. Today, multiple colors and flavors of sea salts abound - Hawaiian Alaea, Peruvian pink, fleur de sel, grey, and black salts among them. With so many unique types of salts and teas, this flavor combination is sure to be a trendsetter.

Smoked tea is available loose and in tea bags, offering numerous options for experimenting with its flavor. Combine loose leaves and coarse sea salt in a spice grinder to add instant fresh flavor and texture at the table. This pair creates a quick, savory rub for grilled meats, especially ribs, steaks and burgers. Brewed tea, on the other hand, can serve as a base for broths and sauces. To soften the flavor, try combining or steeping smoked tea with other teas.

"I began using tea in my cooking after returning from Singapore, infusing it into cakes, genoise, ganaches, marinades and chocolates." - Jason Wilson, Chef/co-owner, Crush, Seattle

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Lavender and Honey - It's flower power for a new generation! Both of these ingredients - lavender, a beautiful flowering herb related to mint, and honey, liquid gold created from any number of flowers - are culinary treasures. Lavender, a classic ingredient in French cooking, is revered for its purple buds, which lend color and flavor to cooking, baking and garnishes. Honey's sweetness softens lavender's highly fragrant and slightly minty notes. Simultaneously nostalgic and forward thinking, this pair instantly brightens the taste of a variety of foods.

There's much more to honey than the cute, plastic squeeze bear dispenser. Recently, people have taken note of the subtle taste differences imparted by a multitude of floral sources. As a result, there is a wide array of regional and varietal honeys available. Hawaiian white, alfalfa, berry, chestnut, sage, and even lavender honey are but a few of the options at one's fingertips.

Lavender is an important ingredient around the globe, and is featured in traditional seasoning blends, such as ras el hanout and Herbes de Provence. And, where once the combination of lavender and honey was featured primarily in sweet dishes, savory foods create an exciting playground for this pair. Since lavender and honey stand up to more robust foods, try them in a port or Zinfandel marinade for lamb or game or as an accent to fruits and sauces. Those with a sweet tooth will relish its taste in cheesecakes, sorbets, and shortbread. Lavender has a strong flavor, so it's important to remember that a little goes a long way.

"Honey and lavender are two flavors most charming about a Provençal French market, where honey is collected from beehives situated in the lavender fields." - John Besh, Executive Chef, Restaurant August, New Orleans

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Crystallized Ginger and Salted Pistachio - The palate-pleasing combination of salty and sweet goes upscale with this pairing. The citrusy, sweet and slightly hot flavor of crystallized ginger adds uncommon flair to the nutty, woody, distinctive taste of salted pistachios. This duo is featured in the hip foods of North Africa, the Mediterranean and Asia.

Crystallized ginger, also known as candied ginger, is fresh ginger root that has been cooked in syrup, then dried and rolled in sugar. Its moist, chewy texture creates a multi-sensory taste experience.

While many people are familiar with the pistachio flavor commonly found in ice cream, the nut itself has a completely different profile. Its delicate, slightly salty taste, crunchy texture, and color make it an ideal choice for cooking and baking. Try pistachios in place of standbys, like pecans and walnuts.

Desserts are a great arena to showcase crystallized ginger and pistachios. Try this combination in cakes, tarts and cookies, or for a truly decadent experience, team the two with chocolate. On the savory side, this craveworthy pair will whet sophisticated appetites. Sprinkle them on mixed greens for a sensational salad, or add to stir-fries and rice dishes. Create an unexpectedly delicious crust for salmon, halibut, shrimp, chicken, or pork, by chopping crystallized ginger and salted pistachio in a food processor. The resulting mixture is also an ideal topping for yogurt, ice cream or fresh fruit.

"Candied ginger has that great, sharp twang with a bit of heat behind it." - Todd Gray, Chef/owner, Equinox, Washington, DC

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Cumin and Apricot - Cumin and apricot are a perfect example of the yin/yang nature of flavor pairings. The fruity, floral, sweet, and woody notes of apricot offset cumin's musty, earthy character.

Cumin first became popular in America with the emergence of Southwestern and Mexican cuisine. Now, as chefs continue to experiment with South American, North African, Indian, and Middle Eastern dishes, people are realizing that cumin's incomparable flavor has a much wider range. It is also an essential ingredient in many spice blends, including baharat, berbere, curries, dukkah, and ras el hanout. Because it is available in seed and ground form, cumin lends itself to a variety of uses. Toasting provides another way to enjoy cumin, rounding out its flavor.

"I have been using cumin in a homemade ras el hanout which also includes rose petals, ginger, peppercorn, and allspice. It's a very interesting Middle Eastern mix with an intoxicating aroma." - Bradford Thompson, Chef de Cuisine, Mary Elaine's at the Phoenician, Scottsdale, AZ

Apricots are actually a member of the rose family, and are equally suited to savory and sweet foods. What's more, since apricots are available fresh, dried, canned, and in preserves, their flavor spans all seasons and countless recipes.

Warm a winter night with a hearty, cumin and apricot-infused tagine of lamb or chicken. The pair is also a natural for braised meat dishes, couscous and rice. Apricot chutney is a natural complement to Tandoori chicken or chicken korma, while apricot preserves make it easy to create a delicious glaze for pork or poultry.

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Toasted Mustard and Fennel Seeds - Though their appearance is tiny, when mustard and fennel seeds join forces, the result is a mighty punch of flavor and texture. Chefs have long prized seed spices for their fresh flavor and aroma, which are released at the moment a seed is ground or crushed. This pair is a great illustration of that concept. The seeds are first toasted, to intensify their flavor, then crushed. The licorice, minty and woody notes of the fennel seeds tame mustard's bite, resulting in, perhaps, one of the most versatile of our top pairings.

Straight out of the bottle, mustard seeds have virtually no aroma or taste. Their volatile oils are housed inside each seed's protective shell. To unlock mustard's pungent, biting flavor, the seeds must be cracked and blended with a liquid, such as hot water.

Combine toasted mustard and fennel seeds in crusts for pork, shrimp, chicken, and lamb. Comfort foods, such as frittatas, potatoes, meatloaf, and casseroles become a bit more upscale when this dynamic duo lends its signature taste. The seeds stand up to hearty, simmered dishes, as well, such as chicken thighs with onion and tomatoes.

Mustard and fennel seeds are widely used in Indian cuisine, for pickling and in curries. In India, fennel seeds are often roasted, coated in sugar and enjoyed after meals as both a breath freshener and digestive aid. Also prevalent in Scandinavian, African, Mediterranean, and South American cooking, these sensational seeds are a welcome addition to the must-have meals of 2007.

Cook's Tip: Toasting seeds is fast and easy.

1. Place dry skillet over medium heat.
2. Once pan is hot, pour in desired amount of seeds.
3. Using a spatula, stir the seeds in the pan until they become fragrant, approximately 1-2 minutes.

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Wasabi and Maple - The ultimate in sweet heat, watch out when wasabi and maple team up! Wasabi - also referred to as Japanese horseradish - is no longer simply a condiment for sushi or sandwiches, or a hint of heat in familiar foods, like mashed potatoes. Chefs enjoy working with wasabi because its pungent, spicy flavor is exciting to the palate, but does not create a burning sensation in the mouth the way some chile peppers do. Like mustard, wasabi powder needs a liquid to fully activate its flavor. The sweetness of maple balances wasabi's heat for a taste that is sure to wow taste buds.

Truly in a class by itself, the unmistakable flavor of maple can easily transport us back to childhood and the warm flavors and aromas of weekend family breakfasts. Maple is becoming emerging as an important ingredient across all meal occasions. Its distinctive taste is versatile enough for side dishes, main dishes and desserts. Offered as syrup, sugar, butter, and even in teas, maple is taking on new importance in the kitchen.

Trade up from traditional teriyaki sauce by blending soy sauce and garlic with wasabi and maple. Serve it with pork tenderloin or stir fries, or use as a glaze for shrimp, ribs, chicken or salmon. Wasabi and maple can also make an amazing dipping sauce for plantains, pineapple, melon, and other fruits.

"Wasabi is spicy in the nose - not in the mouth." - Alison Barshak, Chef/owner, Alison at Blue Bell, Philadelphia

"I recently created a scallop dish that featured wasabi and banana. The texture was extreme, but the flavors worked." - Christopher Lee, Executive Chef, Gilt, New York

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Caramelized Garlic and Riesling Vinegar - Give cooking a whole new flavor with this upgrade of two kitchen essentials - garlic and vinegar. The toasted, sweet, sour, fruity, and somewhat bitter flavor of caramelized garlic is well suited to the fruity and tangy taste of Riesling vinegar. The two add a deeper, more refined flavor to foods and provide a perfect platform for ushering in new trends in taste.

As people have developed an increased interest and understanding of the flavor nuances of wines, they have similarly expanded their horizons with regard to vinegars. Global cuisines and chefs can be credited with introducing varietal vinegars, such as Cabernet, Champagne, Chardonnay, Pinot Grigio, Port, Riesling, and Sherry to our meals. Much of this assortment is now widely available, making it easier than ever to add a unique touch to everyday foods. Riesling vinegar, in particular, is gaining momentum as a new favorite because its medium-bodied, balanced flavor marries well with many foods.

It's no secret that garlic is an indispensable ingredient to cooks around the world. Fresh garlic is sharp, with a burn. Roasting softens the burn, and gives the garlic a creamier texture and sweeter taste. Caramelizing, on the other hand, imparts a sweet and sour flavor and delicate, crunchy texture, offering yet another way to enjoy this venerable bulb.

Beyond the expected marinades, and sauces, caramelized garlic and Riesling vinegar are ideal for brines, glazes for seafood and meats, fresh slaws, and vegetables, including roasted bell peppers and green beans. To put a new twist on fresh tomato and mozzarella salad, swap out the balsamic and drizzle on this duo instead.

Cook's Tip: To caramelize fresh garlic, heat oil in large skillet over medium heat. Add chopped garlic, stirring almost constantly, and cook about 10 minutes or until garlic is golden brown and dry in texture. For dried, minced garlic, add 1 tablespoon water to 1 tablespoon garlic; let sit 10 minutes. Heat oil in large skillet over medium heat. Add garlic, stirring almost constantly, and cook about 5 minutes or until garlic is golden brown and dry in texture.

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