McCormick¡¯s Flavor Trends 2000 Provides National Perspective On Flavors And Cuisines Influencing America¡¯s Palate
HUNT VALLEY, MD -- (INTERNET WIRE) -- 02/25/2000 -- The flavor experts at McCormick & Company, Inc. today released an authoritative report identifying the top flavors that will make the coming year an exciting and delicious one. McCormick partnered with premier American chefs to identify the most popular flavors and culinary trends making the greatest impact nationally and regionally. The result is a special report, Flavor Trends 2000.
With ever-increasing boldness, Americans are embracing the flavors of the world. Everyday, it seems there is another ethnic restaurant to try, another chef creating new fusion dishes and another home cook experimenting with more spices than ever before. This is reflected in the flavors and ingredients making headlines in 2000.
This year¡¯s top flavors are:
Basil
Cinnamon
Cumin
Dill
Fennel
Ginger
Red Pepper
Rosemary
Thyme
Vanilla
¡°It¡¯s clear that Americans are seeking bigger, bolder flavors in what they eat everyday,¡± states Laurie Harrsen, Manager Consumer Affairs, McCormick & Company, Inc. ¡°Over the last 20 years, spice consumption has doubled with Americans now consuming four pounds of spices per person each year.¡±
Flavor Trends 2000 highlights how flavors are showing up on tables from coast to coast. The country¡¯s leading chefs agree that big, bold flavors are pleasing America¡¯s palate, with Latin- inspired cuisine continuing to grow in importance. High-impact sauces such as reductions and foams are infusing flavor into every bite. Extraordinary fruits and vegetables can be seen debuting in greater abundance. While brown spices - such as cinnamon, allspice and nutmeg - typically used by Americans in desserts are moving to the main course, savory herbs are infiltrating the dessert tray. Chefs also say that diners often prefer to sample a variety of small dishes, rather than the traditional appetizer-and-entr¨¦e combination.
By pairing the top flavors with an expanded variety of ingredients now available, each region has developed its own unique cuisine. For instance, the Pacific Northwest uses Thai, Cuban, and Japanese elements, and caters to vegetarian enthusiasts as well. In Hawaii, a new breed of Hawaiian fusion is making its way mainland with Asian and Pacific Rim influences. In Florida, the wealth of fresh, interesting and exotic ingredients combined with Hispanic and Caribbean influences created a new cuisine called ¡°Floribbean.¡±
¡°Clearly, what Americans cook at home is shaped by what they eat out at restaurants,¡± says Harrsen. ¡°As flavor experts, McCormick helps cooks create great tasting meals reflecting the latest culinary trends at home.¡±
McCormick & Company, Inc. was founded in 1889 in Baltimore, Maryland and today is the largest spice and flavoring company in the world. McCormick sources the finest ingredients from around the globe to bring the highest quality flavors to consumers. In the United States, it markets products under the McCormick, Schilling, Produce Partners, Golden Dipt, and Old Bay brand names.
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Contact: Jennifer Haskell Cronin
Phone: 212-614-3901
Contact: Laurie Harrsen
Company: McCormick & Company, Inc.
Phone: 410-527-8753
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