If you’re looking to be a trend setter in food, McCormick (Baltimore, MD-based company) issued a release in December 2007 that gave a list of the top 10 new flavor pairings.
According to the release, they are:
- Oregano and Heirloom Beans: The intersection of functional food and fantastic flavor, this coupling is an antioxidant powerhouse.
- Vanilla Bean and Cardamom: A flavor match made in heaven taps into America’s growing passion for indulgent, yet approachable luxury.
- Chile and Cocoa: Old world authenticity in a modern context – the result is complex heat, depth, dimension and richness.
- Coriander and Coconut Water: The essence of the tropics coaxes nuances of a chameleon-like spice bringing forth light, clean flavors.
- Lemon Grass and Lychee: Exotic fruits from far away and the ever-growing popularity of Asian cuisines pave the way for this refreshing match.
- Red Curry and Masa: This duo brings together Latin and Asian influences to create a unique flavor experience.
- Orange Peel and Natural Wood: A new taste sensation is born when the smokiness of wood is matched with tangy orange peel.
- Allspice and Exotic Meats: This adventurous combination represents America’s pursuit of experimentation.
- Poppy Seed and Rose: An elegant and sensuous pair that captures the pursuit of cuisines from North Africa and the Middle East.
- Rubbed Sage and Rye Whiskey: A powerful, all-American team – sage is a wonderful complement to the dry, gutsy nature of rye whiskey, a historic brew poised for a great renaissance.
The 2007 flavor pairings were:
- Clove and Green Apple
- Thyme and Tangerine
- Tellicherry Black Pepper and Berry
- Sea Salt and Smoked Tea
- Lavender and Honey
- Crystallized Ginger and Salted Pistachio
- Cumin and Apricot
- Toasted Mustard and Fennel Seeds
- Wasabi and Maple
- Caramelized Garlic and Riesling Vinegar