As part of the announcement, Hadar Cohen Aviram, McCormick’s Executive Chef and Senior Manager of Culinary Development, notes that tamarind “is the perfect ingredient to incorporate in savory and sweet dishes.” But the spice brand has a number of additional proclamations about the tastes we’ll be tasting in the future.
Sourness, in general, is one of the primary focuses. Beyond tamarind, other acidic ingredients are being highlighted for the way they can tie dishes together and also tenderize everything from proteins to kale (McCormick gave coconut vinegar a shoutout). Classic foods being given modern twists is another trend on the rise.
According to CNN, McCormick employs a crew tasked with setting off on a months-long quest around the globe. They confer with local culinary authorities and do extensive restaurant research, all in pursuit of accurately divining culinary trends. At the same time, Aviram told CNN they’re conscious of the lengthy history of using tamarind in cooking worldwide. “We’re not inventing anything new,” she told the news network.