Wednesday, April 24, 2024

Sauce and spice and all things nice

McCormick has released its latest Flavour Forecast, highlighting emerging trends in flavours. Created by a global team of McCormick experts –including chefs, culinary professionals, trend trackers and food technologists – the Flavour Forecast inspires culinary exploration and innovation around the world.

In 2020, McCormick is exploring the trend of Sauced and Spiced. Key flavours include XO sauce, suya spice and gunpowder spice.

“Trust us. You’re going to want to dip, sprinkle and spoon these unique spice blends and must-have sauce on just about everything,” McCormick says. “With their rich textures and bold tastes, they make it easy to experience exotic flavour without going all in on an entire global cuisine.

XO sauce

Traditional XO sauce is a medium spicy seafood sauce that was developed in Hong Kong during the 1980s, and now is commonly used in southern Chinese regions and throughout Asia.

This umami-packed condiment is the whole package – savoury, smoky, sweet, spicy and salty – thanks to key ingredients like dried shrimp, cured ham, chillies, onion, oil and more.

The name “XO”, which stands for “extra old” like cognac, signifies its original purpose as a luxury flavour. Its unique, chunky texture is more like a relish or chutney, rather than a typical sauce.

There are new takes on XO sauce now appearing in street foods, fusion dishes mashed with other cuisines, and even vegetarian options. McCromick says XO sauce is poised to become a universal condiment.

Suya spice

In recent years key African flavours like harissa, peri peri and berbere spice have gained attention, paving the path for suya spice. Now, this craveable seasoning famous for the spicy meat skewers in West Africa, is popping up around the world.

Suya spice, generally made with ginger, hot chilli powder and ground roasted peanuts, brings a nuttiness and medium heat level to the table.

Smoky and nutty with a welcome heat, this homemade spice blend defines one of West Africa’s most wildly popular street foods – the suya meat skewer. It’s easy to create – simply blend peanuts and seasonings until fine and crumbly in the food processor.

Gunpowder spice

Its official name is mologa podi, which translates to chili powder. Gunpowder Spice is a dry accompaniment made from finely ground toasted dahl (lentils), sesame seeds, chillies, cumin, coriander, and other spices. Truly customisable, this spice blend provides a nice pop of both flavour and colour to your plate.

While its name implies it packs a punch, the heat level of Gunpowder Spice can vary from medium to spicy – depending on the number of chillies used.

Originally used to season idlis (savoury rice cake), dosas, rice and noodles, it’s now being discovered for how truly versatile it can be. Generously sprinkle this blend on any dish for an instant flavour boost.

20 years of flavour

Since 2000, the McCormick Flavour Forecast has identified top trends and ingredients to discover the tastes of tomorrow. Twenty years on, McCormick & Company remains dedicated to the constant pursuit of what’s next in flavour.

Discover more at www.mccormick.com/flavor-forecast-2020.

 

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