McCormick® Flavour Forecast® Announces First Flavour Trend of 2020: ‘Sauced and Spiced’

Rich textures and bold tastes make it easy to experience exotic flavour

Flavour Forecast, which has been highlighting fresh flavour insights and inspiration from around the globe for nearly 20 years, has reveals ‘Sauced and Spiced’ as the next flavour in focus. 

Trust us.  You’re going to want to dip, sprinkle and spoon these unique spice blends and must-have sauces on just about everything.  With their rich textures and bold tastes, they make it easy to experience exotic flavour without going all in on an entire global cuisine.

XO Sauce, from Hong Kong, has an amazing umami taste you must try

Traditional XO sauce is a medium spicy seafood sauce that was developed in Hong Kong during the 1980s, and now is commonly used in southern Chinese regions and throughout Asia.  This umami-packed condiment is the whole package – savoury, smoky, sweet, spicy and salty – thanks to key ingredients like dried shrimp, cured ham, chillies, onion, oil and more.  The name "XO", which stands for "extra old" like cognac, signifies its original purpose as a luxury flavour.  Its unique, chunky texture is more like a relish or chutney than a typical sauce.  We crave the new takes on XO sauce now appearing in street foods, fusion dishes mashed with other cuisines, and even vegetarian options.  XO sauce is poised to become a universal condiment.

Suya Spice, a West African seasoning blend, is made from ginger, chillies and roasted peanuts

In recent years, key African flavours like harissa, peri peri and berbere spice have gained attention, paving the path for Suya Spice.  Now, this smoky, nutty seasoning with medium heat – famous for one of West Africa’s most wildly popular street foods, the suya meat skewer – is popping up around the world.  It’s easy to create – simply blend peanuts and seasonings until fine and crumbly in the food processor.  Use as a rub on chicken wings or grilled meats and veggie skewers.  Mix into marinades, sauces and dressings or sprinkle Suya Spice on top of your favourite roasted or grilled veggies, rice, noodles and more.

Indian Gunpowder Spice (Milagai Podi) features finely ground roasted dal, sesame seeds, chillies, and other spices to add the perfect finishing flavour

Its official name is Milagai Podi, which translates as ‘chilli powder’.  However, Gunpowder Spice is the name most commonly used by south Indian food fans (and  it’s also known as Idli Podi Spice mix).  This dry condiment is made from smoothly ground roasted dal (lentils), sesame seeds, chillies, cumin, coriander, and other spices.  While the name implies it packs a punch, the heat level can vary from medium to spicy, depending on the quantity of chillies.  Truly customisable, this spice blend can appear black, yellow, red or green, depending on which dal and spices are used – providing a nice pop of both flavour and colour to your plate.  Originally used to season idlis (savoury rice cake), dosas, rice and noodles, it’s now being discovered for how truly versatile it can be.  Generously sprinkle this blend on any dish for an instant flavour boost. 

Al Thaker, McCormick’s Marketing Controller EMEA, says: “Our global expertise enables us to create this exciting insight.  These blends and sauces, with their rich textures and bold tastes, make it super easy for flavour hungry diners to experience exotic flavour without committing to an entire global cuisine.”