McCormick releases flavor forecast

America's preference for more complex and intense taste experiences is a dynamic reflection of a new flavor confidence, says McCormick & Company.

The newly released McCormick Flavor Forecast 2011 has identified leading culinary trends that will shape the way one eat in the year ahead and beyond.

Spice consumption in the country is at an all-time high, growing more than three times as fast as the population1 and currently exceeds one billion pounds per year.

This growth in volume has been matched by a growing desire for variety.

Today's pantry can consist of about 40 different seasonings, compared to less than 10 in the 1950s.

One of the leading trends shaping this year's report is craveable contrasts, which comes to life in 10 flavor pairings.

"Mixing and matching different tastes, textures and visual cues adds fun and energy to the basic pleasures of eating," explained Larry Tong, McCormick chef.

According to the report, the tartness of hibiscus offers an uplifting counterpoint to the warmth of ancho chile pepper and the crunch of popcorn is a playful partner for worldly Herbes de Provence.

"Whether it's the unexpected zing of hibiscus in a Latin-inspired ancho chile sauce for ribs or brisket, or a clever twist on a cheesecake tart with an herb-popcorn crust, this year's flavors really take the taste buds to exhilarating new places."