Spicy is a flavor that keeps coming back again and again, but is constantly evolving from one form to another. Everyone wants to know: what’s the next spicy? With input from McCormick’s team of chefs, trend trackers and food technologists, let’s take a look back at the evolution of spicy trends with a journey through recent Flavor Forecast®
Flavor Forecast 2014: Chilies Obsession
The world is craving heat in a big way. Beyond just discovering new chile varieties, this obsession has extended into using techniques like grilling, smoking, pickling, fermenting and candying to tease out their flavor potential.
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Flavor Forecast 2015: Global Blends on the Move
While 2014 focused on the spiciness of chilies themselves, 2015 took the next step by exploring spicy global blends that deliver both heat and flavor.
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Flavor Forecast 2016: Heat + Tang
Just being spicy wasn’t enough for 2016! Spicy found a welcome contrast with tangy accents—lime, rice vinegar, yuzu, tamarind, Meyer lemon, cranberry, kumquats and ponzu—to elevate the eating experience.
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Flavor Forecast 2017: Sweet on Pepper
Diametrically opposed, or a match made in heaven? This year we are bringing the spicy trend back to its roots with a celebration of classic pepper. Its tongue-tingling, bold edge is tempered by naturally sweet ingredients like syrups and exotic fruits. After hiding in plain sight for so many years, pepper is finally capturing the spotlight. Its up-front bite and lingering sensation offer the next wave of spicy flavor.
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