Every year there are a handful of ingredients and flavors that find their way onto almost every single restaurant menu in the country. Last year, two of the most popular flavors were pomegranate and chipotle. This year, the menu trend-spotters have already made their top five predictions, some of which are bolder than before and others that are merely extensions of existing trends.
Functional flavors - Beyond green tea and pomegranate there is a whole world of functional food that will become more widely used. Açaí, acerola cherry, red wine and red tea will all step more into the limelight.
More Latin flavors - Chipotle is still popular, as is regional Mexican (from Oaxaca and Jalisco), but new flavors will step up, with more influences from Central and South America.
Sweet and savory- The pairing of salty and sweet (or savory and sweet) really hit a home run with packaged foods last year, but more mainstream restaurants will be offering salted caramels or herb-infused ice creams than in the past.
Expected flavors, unexpected fruits- Why stick with orange when you can use blood orange? The same goes for choosing Meyer lemons, Buddha's hand or other citrus over plan lemon. Twists on popular flavors will make the food seem more exotic, without taking a big risk by radically changing the flavor.
More Spice, Less Heat - Instead of the overt heat of chipotle, ancho, and jalapeño, there will be more Indian and Moroccan spices added to menus, including curry, cumin and cardamom.
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Reader Comments (Page 1 of 1)
2-06-2007 @ 8:53PM
Husband said...
I think the last one is long overdue. I think we've lost the point of many spices with so much heat overcoming them.
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2-07-2007 @ 1:29AM
GhaleonQ said...
Ugh. This bodes poorly for my palette, although the 3rd one calls for German cuisine.
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