Marking our 125th year as a flavor innovator, McCormick is embarking upon a yearlong journey that celebrates the power of flavor. At the heart of this celebration is our belief that the ways we experience and enjoy flavor connect people and cultures around the world.
This anniversary edition of our signature Flavor Forecast, first created in 2000, identifies the insights and ingredients on the rise that will drive the future of flavor. Created by a global team of experts at McCormick—including chefs, culinary professionals, trend trackers and food technologists—it uncovers stories of flavor, cuisines and techniques inspiring creative and delicious innovations for years to come.
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.
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.
Chilies To Watch
Tien Tsin: Hot Sichuan Chile
Aji Amarillo: Hot Peruvian Yellow Chile
Guajillo: Mild Mexican Dried Chile
Chile de Arbol: Bold Mexican Chile
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.
Flavors To Explore
Kashmiri Masala: Northern Indian spice blend with cumin, cardamom, cinnamon, black pepper, cloves and ginger
Paneer Cheese: Versatile, fresh cheese with mild flavor
Jalfrezi: A “stir-fry” style curry dish
As the movement toward more efficient compact kitchens grows, inventive urban dwellers are discovering creative, cross-functional ways to prepare flavorful meals making the most of what’s available.
Tea: Naturally wholesome and can be used as a spice rub, marinade, and cooking liquid
Cilantro/Coriander: From seed to leaf, used in countless ways across the globe
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.
Flavors To Explore
Chamoy: Condiment combining apricot, lime, chilies, and spices
Recados: Spice pastes popular in the Yucatan, Recado Rojo is made with achiote (annatto), sour orange and a blend of spices
Tomatillos: Tomato-like ingredient that imparts a bright, lemony flavor
The world is 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.
Ingredients On The Rise
Guava: Tropical fruit enjoyed fresh or as nectar and paste
Cassava Flour: Also known as manioc or tapioca flour; gluten-free
Tempero Baiano: Bahian seasoning blend containing oregano, parsley, varieties of pepper and cumin
Black-Eyed Peas: A favorite bean