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Home , Cajun cuisine, Chili pepper, Feijoada, Global cuisine, Juniper berry, Middle Eastern cuisine

[INGREDIENTS]

by Karen Nachay

Spicing Up Formulating

continue to have a big impact on culinary applications and consumer packaged food and bever- age products. Using authentic ingredients and drawing inspiration from regional cuisines within larger geographical regions is reflected in options and consumer product goods. In addition to global influencing consumers’ preferences and product development, bold, unusual, or unexpected and ingredients have an effect as well. Many consumers want something different from their food, and ingredi- ents like and can give these consumers the sensa- tions like heat, sweet, , herbaceous, warm, smoke, and more, and allow them to experience the and flavors of cuisines from around the right in their own dining rooms or at local . “ is always an experience for people,” says AnnMarie Kraszewski, Spices and herbs are o plane ticket? No problem. For developers, and home cooks con- food scientist at Wixon Inc., St. global ingredients used a trip around the world, look no tinue to use spices and herbs for Francis, Wis. (www.wixon.com), who for centuries in food further than your rack. these purposes, but they also incor- explains that the more complex the preparation. N © Krzysztof Slusarczyk/ There you will find from porate these ingredients in profiles are in a food product, iStock/Thinkstock , pepper from , formulations and recipes to differen- the more the consumer will enjoy the from , and so much tiate products, add global or regional product. Product developers and more. Not only have spices brought cuisine characteristics to foods, and chefs know this and that is why they people from diverse cultures add layers of flavor to , vegeta- continually look for new ways to add together, under both positive and bles, and more. Be inspired by the flair to food products, negative circumstances (explorers myriad of spices, herbs, and season- explains Barbara Zatto, director of navigated the world in search of ing blends offered by ingredient cuisine and sales manager west for these “exotic” ingredients, forming manufacturers and well-stocked Mizkan Inc., Mount beneficial partnerships, but spice purveyors to create foods and Prospect, Ill. (www.mizkan.com). also giving rise to colonialism), they beverages that appeal to a wide Ingredient manufacturers, espe- have also changed people’s eating range of consumers, including those cially those that offer spices, herbs, and habits. For centuries, who enjoy experiencing new food blends, and flavorings, people have used spices and herbs to flavors from around the world. oftentimes employ marketers or sci- flavor and color foods and beverages entists who keep track of the latest and to help keep spoilage microbes at Spices Add Flavor Impact culinary and consumer trends affect- bay. Today, chefs, product Global and regional American ing the food , and their teams pg 50 03.15 • www.ift.org of food technologists develop ingre- point out other herbs and spices find- remarks Kara Nielsen, culinary direc- dients and routinely create ing new uses in applications. tor at Sterling- Group, Boulder, innovative product concepts with , known best as an ingredient in Colo. (www.srg.com). From her them to illustrate some of the latest , has been used in a range of reci- research of menu offerings, she notes trends. Kim Holman, director of mar- pes, from sweet pies to savory pot that and spice blends za’atar keting at Wixon, explains that the roasts, according to information in and dukkah are having their moment, cuisines of , the , the 2014 Trends to Taste list. The especially as more Mediterranean , and even regions Sensient analysts even learned that chain restaurants open. Many consumers want something different from their food, and ingredients like spices and herbs can give these consumers the taste sensations like heat, sweet, umami, herbaceous, warm, smoke, and more, and allow them to experience the foods and flavors of cuisines from around the world right in their own dining rooms or at local restaurants. around the are more the chain has used juniper The trend analysts at FONA orga- familiar to consumers than ever berry to season . They also nized ingredients listed in the 2015 before, thanks in part to increased discovered the growing popularity of Flavor Radar ® report into four cate- travel and the popularity of cooking the spice blend —a gories: novel, up and coming, and food-related television shows. combination of up to 20 different mainstream, and everyday. A few Wixon specializes in customizing spices used in some Middle Eastern spices appear in the first three cate- spice and seasoning blends, drawing cuisines—at restaurants and by gories. Like the experts at Sensient, on inspiration from global cuisine, spice purveyors. the analysts at FONA highlighted consumer trends, and customers’ The jump in popularity of spice as a novel ingredient requests, she adds, and it has devel- blends from is used to flavor , , stuff- oped blends such as Indian Bazaar due in part to the growing interest in ing, and beverages, and used in Rub, Foster Dip the region’s cuisine as well as the beverage products sold in Russia, the Seasoning, and Korean BBQ Wing increasing number of recently pub- , and . Black A well-stocked spice rack is a Seasoning. lished Middle Eastern like is another novel ingredient key to developing flavorful Trend information from flavorings those written by London-based noted by FONA analysts that is find- foods. © serezniy/iStock/ manufacturers Sensient Flavors LLC, and restaurateur Yotam Ottolenghi, ing favor with American chefs at fine Thinkstock Hoffman Estates, Ill. (www.sensient- flavors.com), and FONA International, Geneva, Ill. (www. fona.com), points out several spices and herbs—some familiar, some not so much—that either have the potential to affect product develop- ment or that have widespread appeal. Take African blue , for example. In the Sensient 2015 Trends to Taste list, Sensient’s trend forecasters say that this sterile hybrid of two kinds of basil with undertones is an up-and-coming regionally inspired ingredient that may appeal to con- sumers who are curious about global cuisines and regionally inspired fla- vors. Previous Trends to Taste lists

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Spicing Up Food Formulating continued...

dining establishments but is mainly seen ingredients because of their use in res- to add a pungent bite to quinoa, , and in packaged goods sold across Asia. taurant chains like Au Bon Pain (Thai bars. FONA also produces a Cardamom, an aromatic spice used in Soup with Broth), monthly 10 Things You Should Know list , is an up and coming spice P.F. Chang’s Bistro ( Panna that highlights trends and products of still used in traditional and Cotta), and California note. FONA called out the Egyptian spice but also in packaged goods like bars, , ( Ginger Chicken ). blend dukkah, a combination of sesame and ice cream. The FONA analysts con- Product developers are using curry to , , , nuts, and sider curry and ginger mainstream season foods and dips and ginger that can be used as a topping, a meat rub, or a seasoning for sautéed veg- etables, in the December 2014 edition of Ingredient Roundup the list and , a that is often used as a spice in soup, curries, and tea, Looking for more ingredient in the October 2014 edition. solutions to season your latest Keep an eye out for more smoked food product development? ingredients like chili peppers, salt, and Consider the following options for ground pepper in seasoning blends. Zatto improvements and enhancements. says that the different types of woods • Seasoning sheets and roasting like hickory, alderwood, and applewood bags from Flavorseal, Avon, Ohio each produce a unique smoke flavor that (www.flavorseal.com), are coated manufacturers can call out on the pack- with a liquid adhesive and spice age. Holman and Kraszewski note how blends of various formulations. The spices tea is increasingly used as an ingredient, are transferred when coming in contact with including as a seasoning in foods. Several the moisture in the meat. This means a more examples of these types of seasoning consistent coating and less waste, according Spices coated on seasoning sheets are evenly transferred onto blends and other products are presented to the company. meat products. Photo courtesy of Flavorseal throughout this article. • Scientists at Kalsec, Kalamazoo, Mich. (www.kalsec.com), have developed tech- industry, Newly Weds Foods, , Ill. Flavor Forecast Offers Trend Insight niques to isolate specific components from a (www.newlywedsfoods.com), uses its Global food trends like those mentioned of herbs, spices, alliums, and chili pep- Kitchencounters™ global culinary multimedia in this article and the utilization of spices pers that can add and heat or program to keep up to date on the global food in different cooking and preparation contribute to the flavor and aroma profile of industry and trends affecting product develop- methods play a big role in the McCormick food products like seasoning blends. ment. To that end, the company’s food Flavor Forecast ® 2015: The Future of • Soy is used to add savory and technologists and culinary professionals work Global Flavor report, an annual list of the umami , but there are some applications with customers to develop seasoning blends trends and ingredients driving the future like dry seasoning blends where liquid soy that focus on the leading trends, helping prod- of flavor from McCormick & Co. Inc., sauce is not appropriate. Kikkoman Sales USA, uct developers formulate foods and beverages Sparks, Md. (www.mccormick.com). The San Francisco, Calif. (www.kikkomanusa. that appeal to consumers who demand bolder eight trends noted by the McCormick com), produces dehydrated soy sauces and flavors and unexpected ingredients. experts illustrate creative ways that granulated soy sauces made from its naturally • chili sauce is one of the more spices add distinction to various applica- brewed Kikkoman Soy Sauce for use in pow- popular chili sauces in stores today. tions (McCormick, 2014). For example, dered mixes and concentrated bases for soup, PowderPure, The Dalles, Ore. (www.powder- spices and herbs deepens their bouillon, sauces, dips, seasoning rubs, condi- pure.com), has captured the sweet, garlic-y flavor and aroma, bringing a new depth of ments, snack coatings, and cured meat flavor of sriracha chili sauce in a powder form flavor to foods and beverages, while com- products. made from sriracha sauce for use in seasoning bining coarse salt, spices, herbs, and • EZ-Caps™ essential oils and oleoresins blends, breading/coating systems, Asian cui- sour-tasting ingredients like pickled gin- are said to provide a consistent flavor and sine–style entrees, , and pizza. ger, sour cherry, dried mango, and aroma from batch to batch because they are • Spicetec Flavors & , Carol gives foods an acidic brightness, a encapsulated and then spray dried into a pow- Stream, Ill. (www.spicetec.com), can help salty taste, and subtle flavors of the der. Naturex, Avignon, (www.naturex. snack food product developers create season- spices and herbs. Try these techniques in com), produces these from spices, herbs, and ing blends that focus on trendy flavors to product concepts like Peachy Bourbon chili peppers like , cumin, cinnamon, garner consumer interest. The company pro- with Smoked Cinnamon Bitters, Sour pink pepper, , , cilantro, cay- duces ground and soluble spices, essential Cherry, , and Salt, and enne, , and ancho. oils, herbs, oleoresins, and seeds to season Pickled Ginger, Tea, and Salt. • As a leading supplier of spices to the food salty snacks of all kinds. The McCormick experts point the compass to two locations— and pg 52 03.15 • www.ift.org [INGREDIENTS]

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The popularity of is boosting interest in seasoning blends like Japanese 7 spice blend. Photo courtesy of McCormick & Co. Inc.

stand out from competi- trend, the McCormick report notes recipe tors’ products. ideas like Spiced Chicken Tagine, Osso The report Buco, and Slow Cooker Asian-style Sour points out Short Ribs. Finally, spicy like that cer- gingersnaps and snickerdoodles and the tain spices spices that give them their characteristic and herbs flavors are the basis for reimagined des- pair well serts like Gingersnap Crème Brulée and with foods Peanut Snickerdoodle Tart with like mush- Cinnamon Peanut Crust. the rooms, Middle tomatoes, sweet Seasoning Blends Reflect Interest in East—as potatoes, and nori Global Cuisines places where spices that are high in com- To help product developers infuse are adding distinctive appeal pounds that give an authentic flavors and seasonings typical to foods. One of the trends that they umami taste. Layer the of cuisines around America and through- noted regards the globetrotting of sea- flavors of umami-rich out the world, ingredient manufacturers soning blends from Japanese and Middle with herbaceous notes in a feature a varied assortment of spices, Eastern cuisine. Japanese 7 spice blend, sautéed side or . herbs, seasoning blends, marinades, and also called togarashi, includes Another trend involves pureeing or juic- flavor bases. “Our access to spices con- peel, black and white sesame ing and vegetable with spices and tinues to improve, and spice seeds, cayenne , ginger, herbs to create a base for sweet or manufacturers have done a great job of Szechuan peppercorn, and nori and is savory sauces, dressings, and bever- bringing global spice blends into the mar- traditionally used to season soba noo- ages. Using spices with bold flavors, and ketplace,” says Nielsen. Notice, too, how dles, udon, beef tataki, and rice. In even a little heat or pungency, can add companies emphasize a particular region addition to adding flavor and heat to flavor complexity to sauces or in the names of the seasoning blends, soups, noodles, and rice, the seasoning grilled meat, for example. Cooking meth- indicative of how the consumers who blend gives grilled meats and seafood a ods like and stewing are perfect enjoy food products that have a general kick of heat with flavors of Japanese ways to allow aromatic spices to release global spin to them are now going one cooking. spice blend captures their flavors and aromas, and for this step further by seeking out regional the flavors of the shawarma , a

Middle Eastern favorite that © aleksandr-mansurov-ru/iStock/Thinkstock consists of sliced seasoned lamb or chicken and sauce wrapped in a Pass the Salt . McCormick’s recipe combines ground coriander , allspice, cinna- Salt is neither a spice nor , the company are sourced from such mon, cumin, ginger, , and black but it does serve important places as Hawaii, El Salvador, Bolivia, pepper to be used on different types of functions in seasoning foods by France, , and . Each sea salt grilled or roasted meats and in sweet improving flavor, intensifying flavor, has distinctive flavors, colors, and tex- applications like cakes and cookies. reducing bitterness, and enhancing ture. For additional flavor and aroma, Middle Eastern cuisine also serves as . In many seasoning blends, the company manufactures smoked a basis for another trend, the popularity it is one of the top ingredients. Morton sea salt versions and a range of natu- of mezze. These dips and spreads such Salt Inc., Chicago, Ill. (www.morton- rally flavored sea salt that features sea as McCormick concepts like .com), offers its Morton ® Table Salt salt combined with black , green Pepper Labneh, Roasted Beet & White and Morton Sea Salt products as well chili pepper, chipotle, espresso, ghost Dip, and & Roasted Red as options that are lower in sodium for pepper, , jalapeño, lemon, Pepper Spread are made with herbs, and customers. , matcha, roasted garlic, or smoked spices, and other seasoning ingredients. Consumers can also find a compre- serrano. All of the sea salt varieties Dips and spreads are familiar applica- hensive range of other salt varieties can be used in seasoning blends, des- tions to most consumers, and they offer from salt supplier SaltWorks Inc., serts, confections, and sauces or to product developers the opportunity to go Woodinville, Wash. (www.saltworks. season vegetables, , and other beyond a traditional sour cream and us). The sea salt ingredients offered by side dishes. dip in order to make their products pg 54 03.15 • www.ift.org [INGREDIENTS]

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Spices and other ingredients are used in curry seasoning powders representative of curry dishes from , , Malaysia, , and regions in . © minadezhda/iStock/Thinkstock

Polvo Seasoning, Savory Roast Chicken seasoning blend contains dried green bell Brine, and World’s Best Burger pepper, onion, red chili pepper, and other Seasoning) and two for ice cream spices typical in , and it can (Strawbañero Seasoning and Sweet be used to season any number of meat Lemon Seasoning). Because of the grow- and applications. ing interest in global cuisines, Fuchs Mexican and Korean cuisines and developed two Ethnic Inspirations sea- Asian curries are emphasized in season- sonings collections that draw upon ing blends and marinades made with influences of cuisines from specific different spices and herbs from Griffith regions within , Africa, the Laboratories U.S.A. Inc., Alsip, Ill. (www. Middle East, and Asia, including Laos, griffithlaboratories.com). The company’s Brazil, and several regions in India. Some line of regional Mexican ingredients con- of the offerings in the collections include sists of an extensive array of seasoning Cambodian Spice Blend, Panaji Rub, blends that highlight the flavors and Yucatán Peninsula BBQ Seasoning, ingredients from the Mexican regions of Laotian Seasoning, Vietnamese Jalisco (Jalisco -in-Bag Seasoning Dressing Base, -Brazilian with cinnamon, , onion, garlic, bay Churrascaria Rub, Kashmiri Lamb leaf, and allspice), Oaxaca (Oaxacan Seasoning, and Moroccan Rub. Vegetable and Salad Dressing with brown Other seasoning blends in the collections spices, chilies, pineapple, and garlic), call out specific ingredients and foods Chihuahua (Chihuahua Meat Rub with (Piri-Piri Chicken Rub, charred chilies, garlic, cumin, onion, and Seasoning, Base, Nuoc Cham ), and (Puebla Sauce Seasoning, Soup Base, Babi and Snack Seasoning with ancho, gua- Panggang Seasoning, and Korma Spice jillo, and pasilla chilies, toasted sesame, Blend). The company promotes the garlic, onion, and cocoa). Ethnic Inspirations lines as ingredients Other blends in the line add a burst of cuisines. Both Holman and Nielsen point that help product developers create “sig- flavor and aroma to grilled and slow- out the growing interest in cuisines from nature product offerings” for retail and cooked meats, seafood, snack foods, specific Asian countries like , foodservice. marinades, and sauces. Malaysia, and India. These regions as There are particular foods that are continues to capture the attention of well as others in Latin America and the synonymous with a certain cuisine: Pad consumers who enjoy the combination of United States are illustrated in many of Thai with and coq au vin with ginger, garlic, soy sauce, and chili pep- the seasoning blend offerings from spice , for example. Foran Spice pers, the latter of which play an suppliers. One spice purveyor in Chicago, Co., Creek, Wis. (www.foranspice. important role in Korean cuisine. Product Ill., The Spice House, takes the idea of com), developed seasoning blend con- developers and foodservice operators to another level; it offers cepts that capture the flavors of Brazilian can use Buldak Chicken Glaze and Buldak seasoning blends that celebrate the his- feijoada, Middle Eastern , and Chicken Marinade, Soy toric and current ethnic diversity of Cajun . Dried spices and herbs give Marinade, Bulgogi Marinade, and Spicy Chicago’s neighborhoods and the tradi- snack foods the flavors of feijoada, a sea- Miso Glaze to season meat and poultry tional cuisines from these areas. soned of black , beef, and for frozen entrees or for foodservice Fuchs , Baltimore, Md. vegetables. For meat and poultry applica- applications. Snack Seasoning (www.fuchsnorthamerica.com), in 2014 tions, Foran Spice offers a falafel-style and Korean Red Pepper Mix create flavor- released three distinct seasoning collec- seasoning mix that includes some of the ful snack foods and side dishes. tions inspired by food and culinary earthy and aromatic spices and herbs like Curries are eaten throughout Asia traditions from around the world. The cumin and found in traditional and are as varied as the countries from Tastes of America collection includes 11 falafel recipes. Boudin has a rich history which they originate. Griffith seasoning blends, nine for meat and sea- in the Cajun area of . While the Laboratories’ line includes Thai Green food applications (All-American recipe for this can differ from Curry Mix, Yellow Curry Mix, and Red Seasoning, Cajun Country neighborhood to neighborhood, it typi- Curry Mix seasoned with ginger, onion, Seasoning, Fuchs Chop House Seasoning, cally is made from pork, rice, , lemongrass, and garlic as well as differ- Hatch Chili Seasoning, Monterey Bay Fish , and spices like ent chili peppers to give each mix a Seasoning, Ponca City Pork Rub, Salsa en and . Foran Spice’s boudin different level of heat intensity from mild pg 56 03.15 • www.ift.org [INGREDIENTS]

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(green) to hot (red). Other curry Heat Is Hot mixes in the line are Malaysian One topic brought up by the Curry Mix, a blend of ginger, fen- experts interviewed for this arti- nel, cinnamon, garlic, coconut cle and company trend and tomato used in Singapore information referred to through- noodles, Curry Mix, an out the article is the taste Indonesian dry curry seasoning sensation of heat. “Research blend that is mixed with a small points out that consumers’ pal- amount of oil and used as a rub ettes are significantly more for beef or lamb, and Golden mature than they have been in Curry Seasoning, a Japanese the past, and they’re really look- variation of an interpretation of ing for that spicy flavor profile,” Chinese curry, which itself was states Holman. “We’re seeing an interpretation of an Indian this specifically in snack foods, curry. but we’re also seeing it across all Mix combines ginger, garlic, categories from center of the onion, coriander, , cinna- plate to side dishes.” mon, cumin, and cardamom to Chili peppers come to mind create a curry that is typical of first when talking about hot and those served throughout spicy food, but other foods like Southern Thailand and ginger, cinnamon, seed, Cambodia, while the Podi peppercorns, and Szechuan pep- Cook-In-Bag Mix is a South percorn contribute heat, Indian pungent and aromatic pungency, or warmth. Nielsen spice powder of , points out how chefs are trying cumin, turmeric, , chili to incorporate different types of peppers, coriander, and black chili peppers like pepper for vegetables and and piri piri in and cites the . limited-time offering Ghost

Ginger, peppercorns, and chili peppers contribute pungent sensations often referred to as heat and spice. Ground versions are used in dry seasoning blends. © oleksajewicz/iStock/Thinkstock

pg 58 03.15 • www.ift.org Pepper Wings from Louisiana dish.” Layering the heat-inducing ingredi- varying levels of heat and distinct tastes Kitchen as an example. Increasingly, ents with the flavors of other ingredients like sweet, umami, salty, buttery, , ground and crushed chili peppers like creates seasoning blends that can give or . FT guajillo, pasilla negro, and ancho are sweet heat, bitter heat, grassy heat, or available on their own or in seasoning fruity heat, she adds. Next month’s Ingredients section will blends. Some (brave) spice purveyors like Combining chili peppers with onions, examine the power of ingredients. Savory Spice House, Denver, Colo., even garlic, naturally derived flavorings, and carry ground ghost pepper, the hottest spices, Sensient Natural Ingredients, chili pepper in the world. Turlock, Calif. (www.sensientnaturalin- Karen Nachay, There is more to chili peppers and gredients.com), developed a line of Chili Senior Associate Editor • [email protected] other pungent ingredients than heat, Blends dry seasonings that illustrates though. Each chili pepper variety has its the concept of layering flavors. Inspired own characteristic flavors, the types of by the cuisines of India, Thailand, cinnamon differ in flavor and spicy , Latin America, and the United www.ift.org nuances, and Szechuan peppercorn pro- States, the seasoning blends are formu- Members Only: Read more about spices, herbs, and season- duces a tingling sensation in the mouth. lated for topical use or as a base for ings online at www.ift.org. Type the keywords into the search “People are trying to refine what they are chips and other snack foods, dips, dry box at the upper right side of the home page. doing with heat levels and types of heat,” mixes, like sauces and says Zatto, whose company, Mizkan, spreads, side dishes like rice or noodles, sells a range of different chili peppers in and prepared foods. Product developers a variety of sizes and forms. “It used to be can choose from Red Sriracha, All- REFERENCE about how hot something was and how American , Indian Curry, Thai McCormick. 2014. McCormick Flavor Forecast® hot you could make it. Now, it’s about Arbol Chile, Moroccan Harissa, Spicy 2015: The Future of Global Flavor. finessing the outcome of the complete Buffalo, and Pickled Jalapeño, each with

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