McCormick & Company recently unveiled its Flavor Forecast 2009. According to McCormick, the report “takes an in-depth look at 10 emerging flavor duos poised to transform America’s menus in the coming year.”
According to the report, the top 10 flavor pairings for 2009 are:
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 flavors 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 multicolored 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 healthy goodness that comes from pure, natural ingredients.
7. Rosemary and Fruit Preserves: Fresh-picked fruit flavors fuse with aromatic rosemary for a progressive interpretation of sweet and savory.
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.
Lets see if they are right!
Hugs and Biscuits
Evelyne
