McCormick Reveals Top Five Flavour Trends for 2017


LONDON, Ont., — McCormick & Company, Incorporated’s annual guide to flavour trends and ingredients was released yesterday, with breakfast bowls and peppercorns making the list of foods to watch in 2017.

“Each year, our Flavour Forecast reveals the top trends that inspire home cooks, chefs, foodies and culinary aficionado’s to broaden their palates and introduce new flavours to their plates and menus,” says McCormick executive chef Juriaan Snellen. “This year, take your taste buds on a flavour journey with espelette pepper and baharat seasoning, global breakfast bowls, salted egg yolks and plancha grilled octopus, inspired by Basque cuisine.”

The five flavour trends the chefs, culinary professionals, trend-trackers and flavour experts at McCormick have identified for 2017 include:

  • Breakfast options with big, global flavours are being sought after by a generation of flavour-adventurists not content with the same boring bowl. Try warm, sweet congee or a Middle Eastern-inspired breakfast hash topped with a spicy skhug sauce.
  • Hailing from Spain, France’s Basque region as well as Mexico, the plancha (a thick, flat slab of cast iron) is growing in popularity around the world for creating a sizzling, smoky sear and flavour crust. Grillers can easily use the plancha with meats, seafood and vegetables, paired with bold sauces, rubs and glazes.
  • Whether poached, fried or cured, chefs are pairing egg yolks with a range of spices, herbs and sauces on lunch and dinner menus.
  • Melding Eastern Mediterranean ingredients with Western European classics. Examples include Persian minestrone and Ash-e Reshteh — a thick, hearty soup made with beans, herbs, turmeric and flat noodles.
  • With an up-front bite and lingering sensation, peppercorns are finally capturing the spotlight. The cedar and citrus notes pair perfectly with up-and-coming naturally sweet ingredients such as dates and dragon fruit.

To view the full Flavour Forecast 2017 report, visit

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