McCormick recently released its predictions on flavor trends for 2017. In the past, the company has predicted the emergence of flavors such as chipotle chilis and coconut water.

McCormick’s five flavor focal points for 2017 are:

  • Big, global flavors for your savory breakfast bowl – The report highlights Skhug [pronounced shug], a Middle Eastern hot sauce comprised of Thai bird eye chilies, cumin, cardamom, coriander, garlic, parsley, cilantro, olive oil, and lemon juice.  
  • Grilling a la plancha – Known in Basque country and Mexico with growing popularity, the plancha is a flat cast-iron grill. It produces “a sizzling, smoky sear and flavor crust” when using sauces, rubs, and glazes on meats and vegetables.
  • Eggs all day – Chefs are preparing these morning favorites with herbs and spices in their lunch and dinner menus. For example, Shakshuka is a dinner dish with sunny‐side‐up egg yolks simmered in a tomato and vegetable sauce flavored with smoked paprika, cumin, pepper, cayenne, turmeric, and caraway.    
  • Modern Mediterranean – Watch for East and West fusion dishes such as Persian Minestrone.
  • Sweet on pepper – Pepper is tempered by pairing it with sweet syrups and fruits for bold, exotic flavor combinations like with dragon fruit and green mango, or in a pepper date syrup.  

In addition to the taste trends, McCormick announced a new all-purpose seasoning, Baharat. This Eastern-Mediterranean blend includes cumin, cardamom, nutmeg, black pepper, and more.

Read the full report here.