2013 Flavour Forecast

I am delighted to have been given a sneak preview of the McCormick (that’s Schwartz for those in the UK) 2013 Flavour Forecast. The Flavour Forecast is a look into their world of flavour and an insight into emerging trends over the next few years.

BitterChocolate_Basil_PassionFruit_HR

As you know, I am all about the spice and these guys are one of the biggest players in the market, so it has been fascinating to see what trends they are predicting. With brands in over 100 countries, including Australia, Europe, South Africa, Latin America and North America, they are in a good place to look at what trends and ingredients will be emerging over the next 3-5 years.

For their latest forecast they have identified 5 key trends that are then broken down into two different flavour combinations – think big guys, they have been bold!

The 5 trends are:

  1. No Apologies Necessary – making meals that remind you of somewhere exotic
  2. Personally Handcrafted – every home cook’s own signature dish
  3. Empowered Eating – making food work for you through healthy choices
  4. Hidden Potential – getting the most out of every part of every ingredient
  5. Global My Way – using an ethnic ingredient in a truly local manner

The associated flavour combinations are

  1. No Apologies Necessary
    1. Bitter Chocolate, Sweet Basil and Passion Fruit
    2. Black Rum, Charred Orange and Allspice
  2. Personally Handcrafted
    1. Cider, Sage and Molasses
    2. Smoked Tomato, Rosemary, Chilli Peppers and Sweet Onion
  3. Empowered Eating
    1. Farro Grain, Blackberry and Cove
    2. Broccoli and Dukkah
  4. Hidden Potential
    1. Hearty Meat Cuts, Plantain and Cinnamon
    2. Artichoke, Paprika and Hazelnut
  5. Global My Way
    1. Anise and Cajeta
    2. Japanese Katsu and Oregano

As you can see from their combinations they are bold, relevant and, in some cases, quite out there. I was thrilled to see a mainstream brand offering such unusual flavour combinations. Who would have thought of bringing back an ancient grain – Farro, and pairing it with the humble blackberry and warming cloves. These combinations will go on to be replicated by home cooks and industry experts alike.

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One of my favourite trends was No Apologies Necessary. I constantly travel for work and when I get home to my tiny apartment I like to recreate the exotic food I have eaten to bring the sunshine back into EC2. I loved the nod to the Caribbean, with the combination of black rum, charred orange and allspice. I can imagine this on sticky chicken wings, bbq’d fish or in a mighty fine cocktail.

CharredOrange_BlackRum_AllSpice_HR

Empowered Eating sums up my philosophy on food – I love to eat things that are healthy without meaning to be, so my food choices work for me. Spices are a great basis for this as they are naturally high in flavour and contain no fat. I love dukkah, an Egyptian blend made from ground nuts and spices. It works beautifully on meat, fish and vegetables. I liked the addition of broccoli that brought this exotic seasoning back to somewhere we all recognise. I can imagine a huge piece of lamb covered generously in the dukkah mix, roasted until tender and served with mountains of broccoli and couscous.

MarketFreshBroccoli_Dukkah_HR

Over the next few weeks I will be using the 2013 Flavour Forecast to create some of my own original recipes for you to try at home.

What do you think of these 2013 trends? Is their anything they have missed out? Let me know @mightyspice

What Liberty Ate

I wanted to say a MASSIVE THANK YOU to Gabriela Iancu who has done a wicked feature on me and my book Mighty Spice Cookbook in the FALL/WINTER of her lovely magazine What Liberty Ate – Check it out. The magazine is beautiful, packed full of her delicious recipes and superb photography.

 

http://whatlibertyate.com/magazine/2012/10/23/fallwinter-third-issue-of-what-liberty-ate-magazine-2012/

http://whatlibertyate.com/magazine/