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Flavor Forecast spotlights produce

mccormick flavor forecast

It looks like guacamole in the photo, but it’s not.

It’s Egyptian bessara, and its main ingredient is fava beans. The recipe calls for frozen ones.

Nonetheless, fresh produce is well represented: 1 cup sliced yellow onions, 3 tablespoons chopped garlic, 1 cup chopped green onions, 1 cup chopped parsley, 1/2 cup chopped fresh dill, 1 cup fresh lemon juice.

I’ve just emailed the link to my wife.

How about carrot lox? Marinate carrot ribbons in caper brine with smoked paprika and dill. Serve with the usual accompaniments of bagels, cream cheese, etc.

These recipes come from the 22nd Flavor Forecast released by the McCormick spice company.

In short, this look at current food trends has fresh fruits and vegetables in the spotlight.

The report also describes one trend: “time as a luxury ingredient. . . . Whether invested or saved, it’s being savored through the discovery of shortcuts, preservation methods, and playing around with how to slow time down even further.”

More nuanced approaches to sweetness are also highlighted, as in the blueberry fennel sipping sour, which includes 2 cups of fresh blueberries, 1 cup crushed cherries, and 1 cup chopped fennel.

One Indian-style cocktail is the turmeric and lemon cordial, with 1 cup lemon juice and 3 tablespoons of chopped raw turmeric.

I was intrigued by the marigold and smoke cocktail, but that apparently refers to the color and the smoky whisky. I was wondering if marigold petals were used as a spice, as they are in the cuisine of Georgia (the one in the Caucasus), but they aren’t.

For sambar lentil curry, you will need, among other things, 1 cup chopped green beans, ¼ cup chopped cilantro, 1 ½ cups diced tomatoes, 2/3 cup diced carrots, and ¼ cup chopped shallots.

You will also need dried curry leaves, although I imagine you could substitute fresh ones. No, they are not the same as curry powder: they are a green herb. You will probably have to visit an Indian grocery for these.

That reminds me: it’s time for me to make some curry powder. It’s easy. You mix equal parts dried turmeric, coriander, cumin, and chili powder.

You can put in lots of other things too, but I consider fenugreek essential. It really pulls the whole thing together. Don’t leave out the fenugreek.

Sorry I’m not buying your curry powder, McCormick. But thanks for the recipes.


Richard Smoley, contributing editor for Blue Book Services, Inc., has more than 40 years of experience in magazine writing and editing, and is the former managing editor of California Farmer magazine. A graduate of Harvard and Oxford universities, he has published 12 books.