Each year we check in with the pros to see what food trends will be hot … and which ones are losing steam. (Ahem, goodbye avocado toast and kale.) And while this year’s predictions range from the anytime breakfast to the micro dessert, the one thing everyone can agree on is flavor, as in global flavor.
Although globetrotting might not be in your budget, you can still explore the world through taste. Look for these food trends to pop up at your favorite restaurant or try ‘em at home.
Global Flavors to Try in the Comfort of Your Own Home
Congee: The ultimate rice pudding can be served a multitude of ways. Prepare it with coconut milk and top with mango, à la oatmeal, or try one of these savory combos for a bowl of Asian style comfort food.
Farro: Beloved in Italy, this once hard to find ancient grain is high in fiber and nutrients. Plant-based dieters will dig it for the protein it offers (8 grams per ½ cup serving) while the rest of us will enjoy it for its nutty taste and chewy texture. Farro is low in gluten and easily digestible; it can be used in sweet and savory dishes alike.
Skhug: This aromatic hot sauce, made from Thai bird eye chilies, cumin and cardamom, is popular in the Middle East. Serve with flatbread and hummus or add another dimension of flavor to your burger. Skhug can be made with either green or red chiles and has a hot, fresh taste.
Piment d’ Espelette: This paprika, produced in the Basque region of France, has a dark, smoky flavor. Use at the end of cooking to keep the flavor full; sprinkle on omelets, baked potatoes and roasted cauliflower.
Shakshuka: Bring a little Israeli flair to the breakfast or dinner table with this one-skillet vegetarian recipe made with eggs, tomatoes, eggplant and zucchini.
Sorghum: Widely consumed in Africa, this gluten-free grain is highly nutritious and versatile. Flour made from the grain is great for baking and the kernels can be popped like popcorn!
Food is the one sure-fire way in which we can all connect! Make the world a smaller place and try one of these food trends this week.
Want more? Adventurous eaters might find some enticing recipes (and the full McCormick Flavor Forecast report) over here. —Karen