2015 brought us bold new tastes—harissa rising in popularity, South African flavours gaining attention, and ramen shops appearing on many corners. As we look ahead to 2016, chefs and flavour experts are predicting fresh directions that will shape menus and home cooking alike.
Global chefs and food technologists have identified trends that point to bolder spice combinations, inventive condiments and cocktails, and an embrace of both ancient and modern ingredients. McCormick’s 2016 Flavour Forecast, compiled by a team of chefs and flavour experts, highlights the tastes likely to influence kitchens this year.
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Here are some of the key culinary trends expected to dominate in 2016:
1. Heat + Tang – Spicy elements balanced by bright, acidic notes create more complex and satisfying dishes.
· Peruvian chilies such as rocoto, ají amarillo and ají panca paired with lime make for lively, tangy heat.
· Sambal-style sauces combining chilies with rice vinegar and garlic add piquancy and depth.
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2. Tropical Asian – The vibrant, layered cuisines of Malaysia and the Philippines offer bold, approachable flavours for adventurous eaters.
· Pinoy BBQ, a Filipino street-food favourite, layers soy, lemon, garlic, sugar, pepper and banana ketchup for a sweet-savory finish.
· Rendang curry uses a spice paste with chilies, lemongrass, garlic, ginger, tamarind, coriander and turmeric to deliver a fragrant, gently spicy profile.
Try a simple banana ketchup recipe to bring Tropical Asian flair into your kitchen.
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3. Blends with Benefits – Herbs, spices and nutrient-rich ingredients are being combined to boost flavour and wellness.
· Matcha’s slight bitterness pairs well with ginger and citrus for a balanced, bright taste.
· Chia seeds take on zesty character when matched with citrus, chili and garlic.
· Turmeric mixes with cocoa, cinnamon and nutmeg to open up sweet and warming dessert possibilities.
· Flaxseed pairs beautifully with Mediterranean herbs to enhance savoury dishes.
Try a Niçoise-style salad with chia, citrus and chile-crusted tuna to enjoy chia’s flavour and benefits.
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4. Alternative “Pulse” Proteins – Pulses—peas, beans and lentils—are being elevated with interesting pairings to showcase their nutrition and versatility.
· Pigeon peas (toor dal) shine with cumin and coconut in traditional preparations.
· Cranberry (borlotti) beans work especially well with sage and a splash of Albariño wine.
· Black beluga lentils find harmony with sweet-tart peach and a touch of mustard.
Pickled peach and black beluga lentil toasts make a smart appetizer that highlights pulse proteins.
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5. Ancestral Flavours – Chefs are revisiting native and traditional ingredients to create dishes that feel authentic and satisfying.
· Ancient herbs like thyme, peppermint, parsley, lavender and rosemary are being rediscovered for both savoury and sweet applications.
· Amaranth, an Aztec grain, contributes a nutty, earthy note to modern preparations.
· Mezcal, the smoky Mexican spirit made from agave, is increasingly used to add depth to drinks and recipes.
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6. Culinary-Infused Sips – Classic cooking techniques are inspiring new cocktail trends, adding texture and flavour complexity.
· Pickling lends tartness and spice to inventive mixers and garnishes.
· Roasting intensifies flavours, bringing a rich, caramelized character to cocktail components.
· Brûléeing adds a caramelized sugar note that deepens and sweetens drinks.
Elevate your home bar with a roasted-peanut Old Fashioned for a savory, smoky spin on a classic.
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These trends point to a year of bold contrasts, rediscovered traditions and ingredient-driven creativity. Explore recipes that feature these flavours to bring exciting, modern tastes to your table.
Wishing you a tasty year!
XO Christy
Disclosure: Christy is an ambassador for McCormick.