Top 10 Flavor Pairings Announced for 2007

Are you feeling a little programmed? The Fashionistas dictate our hemlines, Hollywood spoon-feeds us our movie mantras ( I think we’ve reached about the end of the line with rooting for the underdog in whatever sport with the latest … what number is it… Rocky 12?).

And if the TV powers-that-be, shove one more Reality show down our throats, I’m gonna pull a “Network” moment and put my head out the window and yell, “I’M AS MAD AS HELL, AND I’M NOT GOING TO TAKE THIS ANYMORE!”

But even though I’ve worked in the food industry for over 20 years, I never knew that even a spice company pulls our strings when they come out with their annual proclamations about What Flavors are going to be “In” this year. If you want a sneak preview (and I’m sure they have invested millions in the R & D), keep reading. I have to admit..some of the accompanying recipes on the site sound totally delish.

Top 10 Flavor Pairings For 2007 Announced

HUNT VALLEY, Md. (January 2, 2007) – Tangerine and thyme, crystallized ginger and salted pistachio, wasabi and maple. What do these flavors have in common? Spanning sweet, hot, tangy, bitter, sour, and everything in between, they are just three of the trendy, tantalizing flavor pairings featured in the just-released McCormick® Flavor Forecast 2007. An annual look at the tastes that will define the year, this latest report reaches a whole new level, exploring 10 tempting pairs. Teamed together, these intriguing combinations will be influencing the foods we eat in restaurants and at home.

The mouth-watering, top 10 flavor pairings of 2007 are:
Clove and Green Apple
Thyme and Tangerine
Tellicherry Black Pepper and Berry
Sea Salt and Smoked Tea
Lavender and Honey
Crystallized Ginger and Salted Pistachio
Cumin and Apricot
Toasted Mustard and Fennel Seeds
Wasabi and Maple
Caramelized Garlic and Riesling Vinegar

“In creating this report, we examined two overarching trends influencing flavor,? said Laurie Harrsen, Director of Consumer Communications at McCormick. “The first is the ever-expanding breadth of choices, specifically within individual ingredients. Even staples like salt are now available in a diverse palette of flavor, color and texture. Also, global cuisines, particularly those of North Africa, Asia and the Middle East, continue to drive our exploration of new foods and flavors.?

Along with the flavor experts at McCormick, some of America’s top chefs, television personalities, and cookbook authors contributed their thoughts to the Flavor Forecast. Visit to explore some simple, delicious recipes that showcase this year’s top flavor pairings.

By Vagablond’s Token Redhead.

Posted by Janice Nieder on February 07, 2007 in Food

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