The Edmond Sun

December 16, 2013

McCormick announces top flavors and food trends for 2014 and beyond

The Edmond Sun

EDMOND — Marking its 125th year as a food industry innovator, McCormick & Company, Incorporated kicked off a yearlong celebration of the tastes that bring us together with the unveiling of its McCormick® Flavor Forecast® 2014: 125th Anniversary Edition.

The report, developed annually by McCormick experts around the world, highlights five top food trends and more than a dozen emerging flavors predicted to impact the way we eat in the coming years.

One such trend is the growing obsession with chilies. “Everywhere we looked, people have a growing fascination with the delicious range of flavors and heat chile peppers deliver,” said McCormick Executive Chef, Kevan Vetter.

These emerging trends and flavors highlighted in the McCormick Flavor Forecast 2014 offer a taste of what’s next on the global menu:

5 TOP TRENDS                       

1. Chilies Obsession: Food lovers everywhere are seeking out their next big chile thrill.

2. Modern Masala: Indian food is finally having its moment, breaking free of its traditional confines with modern interpretations.

3. Clever Compact Cooking: Proving that big flavors can come from small spaces, cooks in urban kitchens are making the most of what’s available.

4. Mexican World Tour: Mexican flavors are making their way around the globe, with people everywhere discovering new aspects of this bright, casual cuisine.

5. Charmed by Brazil: The world’s attraction to Brazilian cuisine is heating up, thanks to its seductive mix of global and native influences.


1. Aji Amarillo: A hot Peruvian yellow chile with bold, fruity flavor.

2. Kashmiri Masala: An often homemade blend of spices from northern India featuring cumin, cardamom, cinnamon, black pepper, cloves and ginger.

3. Tea: Not just for sipping anymore, this natural ingredient is making its way into rubs, broths and marinades.

4. Chamoy Sauce: A unique Mexican condiment — made from apricot, lime, chilies and spices — just beginning to gain a following in the U.S.

5. Cassava Flour: Also known as manioc or tapioca flour, this gluten-free alternative is a Brazilian staple prized for its versatility.

Visit for 12 more flavors to watch in 2014 and beyond.

Sichuan Cashew Sauce

This nutty, Asian-inspired condiment gets a spicy kick from hot chili in oil and Chinese Five Spice. Serve with crunchy jicama or carrots, fried wontons or toss with cold noodles.


Prep Time: 10 minutes

1/2 cup creamy peanut butter

1/4 cup hot chili in oil

2 tablespoons fresh lime juice

1/2 teaspoon McCormick® Gourmet Chinese Five Spice

1 1/2 cups chopped toasted cashews

1/2 cup McCormick® Gourmet Crystallized Ginger, chopped

1 cup chopped green onions


1. Mix peanut butter, hot chili in oil, lime juice and Chinese Five Spice in medium bowl until well blended. Add cashews and ginger; mix well. Add green onions; toss gently.

2. Store leftover sauce in refrigerator. Let stand at room temperature 10 minutes before serving.

Makes 3 1/2 cups or 28 (2-tablespoon) servings.

Test Kitchen Tip: Hot chili in oil is available in Asian markets and online specialty stores. Lao Gan Ma is a well-known brand.