Peruvian Chicken with Mashed Plantains and Chile Sauce

What’s trending right now and what new flavours will we crave in 2016?

Quinoa, kale, sriracha—chances are you’ve long forgotten when the spotlight first flashed onto these trendy foods. But, they weren't always the most buzzed about ingredients around (and now we put sriracha on everything!). So, what’s trending right now and what new flavours will we crave in 2016?

The team at McCormick bet they know. Since 2000, the food company has compiled an annual flavour forecast report calling on input from a global team made up of their chefs, food technologists and flavour experts.

Here are six flavours and food combinations they say will emerge for 2016:

1. Heat + Tang
Invite your palette to the marriage of fiery hot chilies and the tangy twist of lemon, lime,  and rice vinegar. This year brings a new take on our ongoing love for spicy foods — it’s one that brings acidity to the table, too. As such, you can also try combining your spicy foods with ingredients like tamarind, cranberries, kumquats or ponzu (a citrus-based sauce used in Japanese cooking). Recipe to Try: Peruvian Chicken with Mashed Plantains and Chile Sauce

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