The flavors that will be carried in the coming years

McCormick and Ducros just released the report Flavor Trends corresponding to 2014, where the five most prominent global gastronomic trends are identified, as well as more than a dozen emerging flavors that are expected to have a significant impact on kitchens around the world over the next few years. This proposal has been developed since 2000 and in this edition, which coincides with the 125th anniversary of the firm, it explores the unparalleled capacity of current connectivity to promote the faster adoption than ever of new trends and new flavors in all the world.

ne of these trends is the growing obsession with chili peppers. “In all places we see a growing fascination for the range of flavors that hot peppers offer,” says Esther Maldonado, Marketing Manager of Ducros Spain. “In Spain, cooks are being seduced by new varieties from Peru such as yellow chili, an ingredient highly valued for its spectacularly spicy flavor and fruity notes.”

Five trends

• Chilli Obsession: Food lovers from all over the world crave a lot of spice. In addition to discovering new varieties of chili peppers, this obsession has led to the use of techniques such as grilling, smoking, pickling, fermenting and preserving to accentuate their flavor.

• modern masala: Indian food is going through its best moment, going beyond its traditional limits and incorporating modern interpretations.

• Compact KitchenTo prove that great flavors can come from small places too, chefs in tiny urban kitchens are making the most of the available space with ingredients that serve for two (or three).

• The most international Mexico: Mexican flavors are in full swing, and even countries like China are embracing elements of this bright, daring and informal cuisine.

• In love with Brazil: The world has turned its gaze towards Brazil and its seductive mix of world influences and its own traditions.