Culinary Crystal Ball: Flavor Predictions For 2010

Every now and then an email from Mintel- that modern-day clairvoyant, with its fingers nestled deep in all the trend-setting pies – lands in my inbox. This morning I was particularly titillated. The giant of global consumer intelligence has predicted what’s hot and what’s not in flavors for 2010. Take note, foodies, no gourmet worth their salt wants to squander their time and stove space on last year’s seasonings (not to worry, I assume “salt” is an evergreen).

“As the economy recovers,” begins Lynn Dornblaser, Mintel’s leading new products expert, optimistically – ears perk up, pulses race, dollar signs start flickering across the screen, enthusiasm abounds amongst food industry types – “we expect people to continue the trend of eating at home. The home cook is becoming more advanced with his or her cooking skills by trying new spices and flavors, as well as preparing everyday items in new ways.” Oh well, restaurateurs, here’s to another year of empty tables and critical balance sheets. Chin up, there’s always 2011.  

In keeping with the idea of enlivening the everyday with the new and exotic in your very own kitchen, however, here’s a quick and easy recipe from my recent appearance on CBS Morning News for stir-fried sirloin (everyday) with butternut squash (everyday) and Szechuan peppercorns (new and exotic).  Befuddling though it may be, Szechuan peppercorns aren’t peppercorns at all. This unique Asian spice is the outer husk of the tiny fruit of the Chinese Prickly Ash tree. It has a fragrant, citrusy aroma and leaves a tingly sensation in your mouth. While it doesn’t give off any heat itself, when combined with chili, the fire from the chili and the prickliness from the Szechuan peppercorns work together to impart that spectacular fiery kick that’s put Szechuanese cuisine on the culinary map.

Mintel’s flavor predictions for 2010 …with some of my own tips thrown in for good measure!

Cardamom - Known to be intensely aromatic with a strong, unique taste, cardamom will find a home in more than just ethnic fare. Add a good pinch of freshly ground cardamom seeds to your brownie batter with a healthy handful of pistachio nuts for an exotic touch.

Sweet Potato – Candied, fried, baked or boiled…sweet potatoes are one of the most diversely prepared vegetables. Aside from being a delicious snack or side dish, they also will become known as the new functional food, as they are rich in dietary fiber, beta carotene and vitamins C and B6. Sweet potato fries are out of this world. For a healthier take, boil skin-on until just tender, cut into wedges, toss with ground cumin, coriander, paprika, cayenne pepper and salt and roast until gloriously golden. Boring old spuds will never suffice again…

Hibiscus – Commonly seen in teas, the USDA has said that consuming hibiscus tea can lower blood pressure. In the future, expect to see it become a common ingredient in the beverage market. Sorry folks, I’ll have to come back to you with ideas for this one!

Cupuaçu – The taste of the Amazon…cupuaçu is the next big superfruit. It contains more than 10 vitamins and antioxidants, as well as essential fatty acids and amino acids. Musselmans launched a lime and cupuaçu flavored apple sauce. Want to know more? Watch this…

 Rose water – Rose water is no longer just a fragrance. You can look forward to finding it as a common flavor in ethnic foods or add it to your desserts for wonderful perfume and a subtle rose flavor. Go easy, a little goes a long way. I love to jazz up a simple lemon cake or pound loaf with a dollop of whipped cream flavored with rose water and sweetened with confectioner’s sugar.

Latin – Latin spices will be heating up our palates next year, and you won’t have to dine out to get these exciting flavors. Whole Foods Market now offers a Mayan Ceviche. I’m a big fan of annatto seeds which have a vibrant yellowy-orange hue and a mild, peppery flavor. Add a pinch to soups and stews to brighten them up. I like to marinade pork tenderloin with ground annatto, ground cumin, salt, ground chipotle, crushed garlic  and finely chopped cilantro before roasting.