|A Matter of Taste|
HUNT VALLEY, Md. — Ever wonder why some flavours naturally work better together? McCormick Foods, the company that produces spices, is helping professionals figure that out with its Flavour Forecast.
McCormick’s 2010 Flavour Forecast reinvents traditional ingredients by combining them with exotic elements to create ethnic-inspired, profitable menu offerings. According to the spice company, the following are 10 pairings to explore:
Thai Basil and Watermelon - The fusion of Thai basil’s licorice-like edge and the sweet juiciness of ripe watermelon is a colourful study in contrasts.
Caraway and Bitter Greens - The unmistakable flavour of caraway tames the aggressiveness of bold greens that are a signature of Southern cooking.
Bay Leaves and Preserved Lemon - The intensely aromatic coupling of bay leaves and preserved lemon is an alluring blend of bitter, salty-tart and bright.
Almond and Ale - Evoking the spirit of the modern gastropub, the bittersweet character of both almonds and ale are a rich, hearty match.
Turmeric and Vine-Ripened Tomatoes - Vivid turmeric teams up with juicy, peak-of-harvest tomatoes to accent their subtle sweetness and add a mildly bitter, earthy note.
Pumpkin Pie Spice and Coconut Milk - Summoning the essence of its island origins, this lush, pairing reconnects the components of a familiar American spice mixture with its tropical roots.
Roasted Cumin and Chickpeas - A harmony of culinary commonalities unites roasted cumin and chickpeas for a robust, nourishing and surprisingly versatile taste experience.
Creole Mustard and Shellfish - The lively zip of Creole mustard wakes up a range of shellfish from shrimp, crayfish and crabs to oysters and clams.
Chives and Fish Sauce - The mild onion-like bite of chives adds a fresh green dimension and colour to the salty complexity of fish sauce.