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
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