Annual Look At The Future of Flavor In The World of Food. So Blessed To Be Part of The Team of Amazing Chefs Who Identify The Insights & Ingredients That Will Drive The Future Of Flavor Across Menus and Recipe Combinations Across The Globe.

1. 125
th
Ber
VOR EXPERT
FLA
SINCE 1889
tie
A NEW ORLEANS TRADITION
mpany has
er, McCormick & Co
s a global flavor lead
r
A
orld eats like no othe
what and how the w
a taste for
celebrates
is year, McCormick
pany in the world. Th
com
le through
y of connecting peop
al
our 125th anniversar
ritage of making a re
e are proud of our he
flavor. W
perience
people create and ex
fference in the way
oddi
manufacturers to fo
retail outlets to food
flavor, from
e world.
chens throughout th
e businesses and kit
servic
oning
of spices, herbs, seas
our leading brands
Through
ormick
other products, McC
es, condiments and
mix
d inspires
food experiences an
creates memorable
better
our customers live
y choices that help
health
on quality,
an unrivaled focus
d enjoy more. With
an
40 nations
ss ingredients from
we source world-cla
e than
to consumers in mor
deliver those flavors
and
mick Flavor
e 2000, the McCor
100 countries. Sinc
ng
re fron t of id en tif yi
ha s be en on th e fo
Fo re ca st
discovery
s, inspiring a spirit of
erging culinary trend
em
McCormick
develop this report,
across the globe. To
rts —
group of global expe
together a dynamic
brings
ting experts,
trend trackers, marke
cluding researchers,
d
in
food technologists an
linary professionals,
chefs, cu
r driving
serve as a catalyst fo
ory scientists— who
sens
dustry.
roughout the food in
flavor innovation th
t, you can
here or what you ea
ery day, no matter w
ation,
Ev
ick. For more inform
flavored by McCorm
enjoy food
ion of our
com or, in celebrat
www.flavorforecast.
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

2. 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

3. 5
flavor
Grill
ed Sh
rimp
Ta n d
oori
Sala
d wi
th M
ango
Dress
ing
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.

4. Chorizo Chile Poppers
OBSESSION
CHILIES
• Sichuan Cashew Sauce
• Spicy Papaya Pineapple Salsa
• Pepita Chile Salsa
ing sensation
—
­ that delicious burn
a really exciting spice
and all
“Chilies are
adventurous feelings
pts warm, energetic,
em so much,
in your mouth prom
why chile fans love th
ive emotions. That’s
sorts of posit
rill.”
eking that next chile th
ry Scientist
why they’re always se
and
—Silvia King, Senso
meal, whether
chilies in nearly every
province, people eat
re!”
“In Sichuan
Chilies are everywhe
high-end restaurants.
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

5. 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

6. 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,
cookers 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
.

7. 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

8. 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 Pa
lmer, Head of Inno
vation, EMEA

9. 125
th
Ber
VOR EXPERT
FLA
SINCE 1889
tie
A NEW ORLEANS TRADITION
mpany has
er, McCormick Co
s a global flavor lead
r
A
orld eats like no othe
what and how the w
a taste for
celebrates
is year, McCormick
pany in the world. Th
com
le through
y of connecting peop
al
our 125th anniversar
ritage of making a re
e are proud of our he
flavor. W
perience
people create and ex
fference in the way
oddi
manufacturers to fo
retail outlets to food
flavor, from
e world.
chens throughout th
e businesses and kit
servic
oning
of spices, herbs, seas
our leading brands
Through
ormick
other products, McC
es, condiments and
mix
d inspires
food experiences an
creates memorable
better
our customers live
y choices that help
health
on quality,
an unrivaled focus
d enjoy more. With
an
40 nations
ss ingredients from
we source world-cla
e than
to consumers in mor
deliver those flavors
and
mick Flavor
e 2000, the McCor
100 countries. Sinc
ng
re fron t of id en tif yi
ha s be en on th e fo
Fo re ca st
discovery
s, inspiring a spirit of
erging culinary trend
em
McCormick
develop this report,
across the globe. To
rts —
group of global expe
together a dynamic
brings
ting experts,
trend trackers, marke
cluding researchers,
d
in
food technologists an
linary professionals,
chefs, cu
r driving
serve as a catalyst fo
ory scientists— who
sens
dustry.
roughout the food in
flavor innovation th
t, you can
here or what you ea
ery day, no matter w
ation,
Ev
ick. For more inform
flavored by McCorm
enjoy food
ion of our
com or, in celebrat
www.flavorforecast.
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