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Home , Cahuamanta, Korean barbecue, Mollete, Morisqueta, Puerto Rican cuisine, Seafood dishes

[INGREDIENTS]

by Karen Nachay

Globe-Trotting Ingredients

rab the attention of consumers Mexican are plentiful, but and keep them coming back by other cuisines have garnered the Gintroducing a little global interest of consumers and product flavor to and beverage products developers as well. Mediterranean is and menu items. More than half (54%) one such cuisine, and Mintel notes of consumers have gone out of their that consumers are becoming more way to try a novel global food, accord- familiar with key ingredients from the ing to Datassential (2017). Breaking cuisine, such as dates, pistachios, the data down by generations shows and mint (Mintel 2018). In its Flavor that 68% of Millennials and Gen Z Forecast 2018 report, McCormick consumers have gone out of their way calls out East as hav- to try a novel global food, compared ing rich, flavorful , with 50% of Gen Xers and 44% of marinades, and perfect for Baby Boomers. The encouraging and poultry dishes, , numbers speak to the popularity of and legumes (McCormick 2017). global cuisines and the potential they These and other cuisines from have to attract consumers. around the world are being reinter- For food products and menu preted to give consumers new taste items, influences from Asian and and flavor experiences. Take, for

instance, how developers and chefs Handheld popular Berbere is a popular Ethiopian blend of , , , cardamom, , are formulating more with specific around the world are serving as inspiration to cinnamon, and red pepper. Try it in dishes like roasted vegetables and . It has potential for a ingredients or highlighting prepara- seasoning in snack foods. Photo courtesy of McCormick & Co. product developers and tion methods from a cuisine. chefs. Another trend is to McCormick showcased an exam- combine flavors, ple—Japanese izakaya—that ingredients, and/or dishes combines both approaches. from two global cuisines such as a Sweet Plantain and Japanese izakaya are Japanese gas- Steak with tropubs that serve tasting portions of Hot . Photo courtesy of foods that may feature ingredients McCormick & Co. such as a miso sake glaze or furikake seasoning. There is also an empha- sis, especially by some chefs, on delving deeper into what a cuisine has to offer by highlighting regional influences. No longer is it just “Mexican” cuisine. Rather, it’s about learning how geography, the people who live in certain areas throughout a country, and the foods and ingredi- ents available have affected the evolution of a region’s defining cui- sine. Another way product developers and chefs are getting creative with what global cuisines

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have to offer is by combining aspects of diverse as it is delicious. In the United developers. For example, Kraft Heinz two or more cuisines, leading to flavorful States, is known for rich, fla- produces a line of barbecue sauces results. A great example of this is what vorful sauces and, typically, large pieces inspired by regional barbecue (North Roy Choi, the behind Kogi BBQ, did of meat. Various styles of barbecue Carolina, South Carolina, Texas, by marrying the flavors and food con- evolved throughout areas in the South Memphis, , Kansas City, and cepts of with those of and Midwest. North Carolina barbecue Kentucky) and developed in conjunction to create such fare as generally involves and a vinegar and with top pitmasters from the regions. Like Korean-style and quesadil- pepper sauce, Texas barbecue more American barbecue with its regional dif- las. For the Culinary Institute of often than not involves some cut of ferences in sauces, , and prep America’s 2018 Worlds of Flavor confer- that has been rubbed with a flavorful sea- methods, Asian barbecue is equally ence, José Mendin, chef-owner of Food soning blend, while Kansas City barbecue diverse, culinarily speaking. With con- Comma Hospitality Group, and Andrew features a thick, sweet molasses and sumers more willing to try new flavors Hunter, foodservice and industrial chef at sauce on pretty much any type of and cuisines, now is the time for product Kikkoman, developed bite-sized samples meat. It is the regional differences in the developers to explore the formulation that blended the flavors of Japanese sauces/marinades, smoke profiles, prep- opportunities that the barbecue styles with key aspects of other global aration methods, and types/cuts of meat across regions throughout Asia offer. cuisines. Featured were Corn that are celebrated and recognized by Asian barbecue emphasizes flavor Agnolotti with Kikkoman Shortrib chefs, home cooks, and product profiles that balance savory, sweet, and Reduction and Truffle Bubbles; Ramen with Kikkoman Soy-Cured Egg; Uni Pasta with Harissa Yuzu-Kikkoman Soy is one of several styles of Asian barbecue. © trumzz/iStock/Thinkstock Butter; and Ponzu-Spiked Sazerac. Something else happening in product and menu development is the emphasis on hot and spicy foods and ingredients. Hot and spicy foods are featured in many cuisines around the world from areas like New Orleans, Southwestern , India, , the , and Southeast Asia. Research conducted by Kalsec in partnership with Innova Market Insights found that new product launches with hot and spicy flavor ingredients have risen every year from 2007 to 2017 (Kalsec 2018). The ingredients that are showing the most growth potential include peri peri, pasilla, arbol, Jamaican jerk, baharat, , sriracha, and harissa. The research also found that one in four consumers in the United States and one in five consumers in are eating more spicy foods than they did a year ago. For product developers looking to give their items a boost of heat or spic- iness, Kalsec produces extracts that impart a heat sensation such as , , , and like cinna- mon, allspice, , and Szechuan. This month’s Ingredients column is a brief culinary journey to regions around the world to learn about some new ways to give foods and beverages a global flair.

Regional Asian Barbecue Barbecue is a way of cooking that is as pg 80 07.18 • www.ift.org [INGREDIENTS]

Globe-Trotting Ingredients continued... heat, and typically involves small pieces metal plate over a burner. The meat is of meat that have been marinated and often served with soybean and Culinary Pastes Boost then grilled over high heat, according to a lettuce pieces to create a wrap and sides recent trend report produced by Asenzya of kimchi or shredded pickled vegetables. Products’ Flavor (Asenzya 2018). The report profiles nine The Asenzya trend report details several varieties that span several regions of other varieties of Korean barbecue such wo new ingredients are avail- Asia and provides inspiration for culinary as jumulleok, short steak marinated in a able to enhance food products and product development, including the blend of oil, hot pepper, and salt Tand menu options with the fla- key ingredient components and flavor that is cooked tableside, on a grill, or over vor of global cuisines. SupHerb profiles of the barbecue styles. Here’s a a burner, and dak , medium-sized Farms recently added piri piri and look at a few. portions of chicken marinated in gochu- Thai pesto to its wide-ranging line of Korean barbecue is getting all the jang, wine, chile flakes, , culinary pastes. Piri piri is a blend of attention right now, and justifiably so. and aromatics and cooked in a pot, stone herbs and garlic with a finishing Generally speaking, it involves smaller or bowl, or pan. heat that can be used as a stand- thinner cuts of meat marinated in a com- While the report is heavy on descrip- alone sauce or incorporated into bination of aromatics like onion, garlic, tions of various styles of Korean dips and while the her- and ginger and umami-packed ingredi- barbecue, it also looks at several others baceous, slightly hot Thai pesto can ents like soy sauce. For Americans, their from regions beyond Korea. , for be incorporated into rice and noodle introduction to Korean barbecue has example, is a popular barbecue method in dishes and soup; spread on meat most likely been , thin slices of . With this one, cuts of and ; mixed with oil and rice beef (sirloin, flank, skirt, tenderloin, or top pork—be they pork loin, , pork vinegar to make a vinaigrette; or round) that are marinated in soy, ginger, butt, or pork fat—are coated with a blend added to a cream base for spread , onion, , and sesame of hoisin, honey, mirin or , soy and dip applications. seeds and then cooked tableside or on a sauce, and five- powder and slow

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roasted and smoked on a hook these include offal, pork, and over a fire. The marinade imparts chicken. Even seafood, , both savory and sweet tastes and squid can be marinated and along with a slight fermented prepared in the yakiniku style. flavor to the pork. The trend report notes that the cooking Gastronomic Cues From the Islands process for char siu is the most The next stop on the culinary closely related to American bar- journey is island hopping across becue of the Asian barbecue the Caribbean, the Philippines, methods. In Japan, yakiniku is and Hawaii. Fuchs North popular and thought of as a vari- America recently introduced the ation of bulgogi that was Island Inspirations Collection of modified to suit Japanese taste tropical-inspired seasonings, preferences, according to the bases, and flavors. Developed by report. After beef is marinated in Elizabeth Lindemer, Fuchs’ cor- soy sauce, sugar, mirin, garlic, porate executive chef, the blends miso, chile peppers, and sake, it represent her interpretation of is cooked tableside or on a metal some of the characterizing ingre- plate over a burner. The report dients that define cuisines from notes that other meats besides these regions. cuts of beef can be used, and The collection features four

A new line of seasoning blends captures the flavors of island cuisines. Some of the blends are perfect to season snack foods like chips. © HandmadePictures/ iStock/Thinkstock

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Natural Ingredients. “When purchasing or eating New Soy Sauce Debuts international food, consumers expect the delivery of authentic flavors with elevated, complex flavor t the 2018 Worlds of Flavor conference, profiles, innovating beyond just simply savory. They Kikkoman Sales USA gave culinary pro- seek out other flavors like meaty, sweet and sour, Afessionals a sneak peek at its new sweet and spicy, and smoked. As the trend of spicy Kikkoman Kohaku Shoyu Soy Sauce. This flavor continues to rise (6% CAGR), we can expect sauce has the full savory flavor, complex aroma, and umami richness of Kikkoman Soy Sauce. The difference is that Kikkoman Kohaku Shoyu is clear with a pale amber color that lets the colors of foods it is used on come through. blends. The Caribbean Style Milkshake Seasoning combines a golden-colored curry with coconut and warm spices such as ginger and cardamom. It’s perfect for milkshake applica- tions as well as frozen desserts like ice cream. In , —a traditional base that is an ingredient in many Latin-style dishes—is made from roasted red bell peppers, garlic, onion, jalapeño, and cilantro. The San Juan Style Sofrito Dip Seasoning is patterned after the classic sofrito recipe, and it easily blends into sour cream, Greek yogurt, and the like for a flavorful dip. The other two seasonings are based on flavors and cuisines from islands in the Pacific. The Hawaiian Style BBQ Burger Seasoning hits the mark with sweet, tangy, and smoky ingredients such as , molasses, onion, garlic, aromatic spices, vinegar, and smoke. The Filipino Style Ketchup Snack Seasoning may seem like an unusual flavor to some. But banana ketchup, or banana sauce, is a popular Filipino made from mashed , vinegar, sugar, and spices. Many commercially produced products are dyed red to resemble tomato ketchup. The seasoning blend takes inspiration from the Filipino condiment with banana, vinegar, and sweet-scented spices and blends them with tomato and garlic. This flavor- forward seasoning blend brings familiar flavors together in a combination that many consumers may not expect. Use it on chips, popcorn, nuts, and other types of snack foods to appeal to consumers looking for new flavor experiences.

Small Tweaks for Big Flavor Impact The strong interest in and ingredients among consumers shows no sign of slowing down. This gives manufacturers and foodservice opera- tors the opportunity to take advantage of consumers’ adventurous nature by developing products that combine the core flavors and ingredi- ents of global cuisines with familiar dishes, says Kristie Hung, marketing specialist at Sensient

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regarding quality and authenticity.” Hatch chile peppers hail from the Hatch Valley region in New Mexico and have long been popular in the there. Hung explains that chile pepper lovers and chefs around the world are enjoying this flavorful chile pepper both on its own and formulated into dif- ferent recipes and products. “Just like fine wine that is identified by its unique taste and flavor because of its geogra- phy, geology, and climate, this coveted gem from New Mexico’s Hatch Valley has been distinguished for its mouth-water- ing aroma and bold, savory flavor,” she says. “Recently, Hatch chile has moved beyond sauces, condiments, and snacks and ventured into more unexpected Chile peppers are used in cuisines around the world. Not only do they provide varying levels of heat, they also give foods layers of flavor such as fruity, floral, or sweet.© Wavebreakmedia Ltd./Wavebreak Media/Thinkstock products like dairy, sweet spreads, bev- erages, and more.” The chile pepper’s bold, savory flavor and mild back-end food developers to use more traceable the label. Regional specificity holds a heat make it a versatile ingredient in ingredients, like calling out a specific high importance for consumers as it com- savory applications such as salsas, chile variety and its growing region on municates additional information cheese, and condiments and sweet

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Globe-Trotting Ingredients continued... applications such as jams and ice cream, she cuisine; the tien tsin, a small pepper that adds. “By calling out ‘Hatch Valley HATCH packs a big heat sensation in Hunan and Chile Peppers,’ a product with a unique nov- Szechwan cuisines; the Urfa biber pepper elty stands out more among a sea of spicy from Turkey that when used in its dried and products,” says Hung. Sensient Natural flaked form has a smoky and raisin flavor; and Ingredients sources Hatch chile peppers from the fiery hot scorpion pepper (aka Trinidad growers in the Hatch Valley and produces moruga) that is a component in Caribbean ingredients made from the peppers in pow- cooking. der, flake, and granule formats. Formulating recipes and products with Chile peppers of all sorts are integral chile peppers gives consumers a taste of ingredients in cuisines from around the international flavors as do other ingredients world—be they the sweet, fruity and moder- and products. “To remain relevant and com- ately hot aji amarillo used in Peruvian petitive, operators for restaurants and

The coastal regions of Mexico are rich with a diverse abundance of seafood, so it is not surprising that fish is a key component of the cuisine in these areas. © bhofack2/iStock/Thinkstock

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Pozole is a traditional Mexican made with hominy foodservice need to be innovative and and many flavorful ingredients. Market research provide an authentic dining experience shows that many consumers are willing to try featuring unique global and ethnic flavors . © bonchan/iStock/Thinkstock that are exciting to consumers,” says Hung. Like chile peppers, spice blends and marinades can introduce new global flavors to home cooking, especially when they are part of popular -kit sub- scriptions, grocery delivery services, and ready-to-go ingredients, says Hung. “The versatility of a blend or sauce provides a great platform for consumers to experi- ment with a variety of international flavors in small quantity. In addition, pre- made spice blends provide consumers with a time-saving option that transforms flavor with minimal time and effort.” Taking inspiration from various global cuisines, Sensient Natural Ingredients developed a collection of seasoning blends formulated with different kinds of chile peppers, onion, garlic, and other ingredients that deliver a target heat level and layers of flavor. Choose fromRed

pg 92 07.18 • www.ift.org Sriracha, Indian Curry, Thai Chile, Moroccan who settled in the region. Asian influences Harissa, and Pickled Jalapeño. such as lemongrass and , and Mediterranean influences like fish, wine, and Celebrate the Diversity of Regional Cuisine , are prevalent in the food of Baja The tour now heads back to North America, California. shares some similarities specifically Mexico, a culturally diverse with Italian bruschetta. It is made of nation whose culinary history reflects the that is sliced lengthwise, partially hol- influences of both the indigenous people and lowed, filled with refried , and topped immigrants who call the country home. For with cheese and chiles. The report looks at years, Americans’ exposure to Mexican food two broader culinary traditions in the region: was often tacos and made with sea- coastal seafood and inland ranch. People soned ground beef, diced tomatoes, and from the coastal states such as Baja shredded lettuce topped with plenty of California, Sonora, Sinaloa, and Tamaulipas cheese and sour cream. Today, the influences take advantage of the variety of fish, shell- from myriad cooking and travel shows; the fish, and shrimp that the sea offers when internet, which gives people instant access preparing dishes. One dish the report high- to food writers from around the world; and lights is caguamanta/, a chefs who have diversified their menus to Sonoran/Sinaloan dish of manta ray, shrimp, introduce consumers to new cuisines, as well and vegetables served either as soup or as the availability of new globally inspired tacos. While a relatively small number (16%) food and beverage products, have made of American consumers report that they have many consumers more willing to delve deeper tried the dish and liked it, almost half (47%) into the nuances of various global cuisines. have not tried it but think is sounds good, More than half (54%) of consumers have gone out of their way to try a novel global food, according to Datassential.

A great example of this is the emphasis on according to the report. The arid climate of regional cuisines—in this case going beyond inland Northern Mexico is perfect for the the generic Mexican cuisine and emphasizing ranch industry. As a result, meat like beef and the ingredients and cooking methods of the goat are prominent in the cuisine, and the various regions around Mexico, be they the meat-based dishes are often topped with coastal areas, mountainous regions, or dry chile-based sauces and salsas. Something and arid zones. As part of its Trending Now else that is popular throughout the region is series, SupHerb Farms recently examined the cheese production, with the region supplying foods and ingredients of several regions in the most extensive array of cheese varieties Mexico, the trends that are driving their pop- in Mexico, according to the report. One thing ularity, and the opportunities for food product that restaurant operators and product devel- developers and culinary professionals. opers should keep in mind regarding the With data from Technomic, SupHerb cuisine from Northern Mexico is its growing Farms looked at four regions: northern, Gulf popularity: the report found that 48% of con- Coast, central, and west central. The north- sumers said that they have tried the cuisine ern region of Mexico is the largest of the four from the region and have enjoyed it. that SupHerb Farms and Technomic The cuisines in the West Central regions researched, and therefore has great diversity of Mexico are heavily influenced by the in its foods and flavor profiles. Culinary influ- native Purepecha people, who specialized in ences come from many groups; the Aztec and churipo stew and variations of the , Spanish influences are found throughout the and the Spanish, who introduced sausage entire region, while Mediterranean, Asian, and rice dishes and seafood seasoned with and Jewish influences pop up in specific spices commonly used in various European areas. The report cites a few examples dishes (SupHerb 2018b). One word describes (SupHerb 2018a). Pan de Semita (bread made the cuisine, and that is robust, according to without leavening, featuring dried fruit, nuts, the report. The center of the plate is often and spice blends), popular in Northeastern beef, goat, pork, or seafood flavored with Mexico, was inspired by the Sephardic Jews ingredients that impart sour, smoky, heat,

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spice, and savory tastes. Pescado zarandeado, a the report suggests can offer chefs opportunity for whole grilled fish seasoned with achiote spice and menu development. are popular in the West soy sauce; , sausage and rice topped Central region, with pozole, a stew made with hom- with beans and a tomato-based sauce; and iny, chile peppers, , garlic, , , ahogadas, a of bolillo bread, meat, lime, and pork or chicken being the most familiar. onions, chiles, radish, and avocado covered in an Data from the report show that 23% of consumers arbol chile- or tomato-based sauce are dishes that say they have tried and like pozole and 45% say they have not tried it but that they think it sounds good. What’s more, mentions of pozole on menus are up 7.7% in the past two years, according to the report. It goes without saying that restaurant operators should consider developing a pozole recipe or even other West Central Mexican stews to offer. Food product developers can take cues from the dishes as well and may consider product applications like frozen entrées, prepared soup/stew products, or even culinary pastes and sauces that, along with meat or poultry, can be added to slow cookers, pots, or pressure cookers for a convenient way to recre- ate the flavors of these regional dishes. Chile peppers of all sorts are integral ingredients in cuisines from around the world.

Central Mexico includes Mexico City, the coun- try’s capital and the capital of the ancient Aztec Empire. Mexico City is one of the world’s most pop- ulous cities, a cosmopolitan area with influences from around the world. The city has much to offer food lovers, everything from featuring meticulously plated food to stands that serve up tacos, edible insects, , tortas, and more. , tacos, and other handheld foods filled with any variety of meats, vegetables, and sauces are some of the Central Mexican food items with which consumers say they are the most famil- iar (SupHerb 2018c). And they want more of these dishes on menus; 59% of consumers say that they want to see more Central Mexican influence at res- taurants, and 56% of consumers say authentic ingredients and dishes add value to their foodser- vice visit, according to the report. As far as ingredients are concerned, there are certain sauces and herbs that are prominent in Central Mexican cuisine. One sauce, called borracha, con- sists of black pasilla chile blended with fermented agave pulque (an alcoholic beverage made from fermented agave). A couple of key herbs the report highlights are papalo, which has a flavor of arugula and cilantro and is used in salsas and on sandwiches, and huauzontle, a plant that is used as an herb and and prepared like spinach or broccoli. The final report in the series on regional Mexican pg 94 07.18 • www.ift.org www.ift.org from African cuisine. The report also REFERENCES Online Exclusive: names other ingredients with roots in 2018. Asenzya. Trending Flavors: Asian BBQ. Snacking Trends Around the World: Read an these cuisines, including corn, squash, Asenzya, Oak Creek, Wis. asenzya.com. online exclusive about global snacking trends at rice, , seafood, and tropical fruits 2017. Datassential. Global Flavors: The Keynote ift.org/food-technology/current-issue. (indigenous); citrus, nuts, and plantains Report. Datassential, . datassential.com. (Afro-Caribbean); and , , 2018. Kalsec. “Heat Index: Hot and Spicy Trends.” https://www.kalsec. cuisine looks at the cuisine and , cilantro, olives/ oil, and com/2018-heat-index/. ingredients of the Gulf Coast of Mexico, a capers (Spanish). The coastal waters are 2017. McCormick. McCormick Flavor Forecast warm and tropical area that encompasses rich with fish and seafood, which are 2018. McCormick & Co., Hunt Valley, Md. the states of Veracruz and Tabasco and prominent in Gulf Coast cuisine. The mccormick.com. popular cities such as Tampico and of the region offer 2018. Mintel. 2018 U.S. Flavor Trends. Mintel, Veracruz. In general, the cuisine across development opportunity. The report Chicago. mintel.com. the region was inspired by the indigenous points out how fish, , and other 2018a. SupHerb. Trending Now: Northern Mexico. people and the Spanish as well as African seafood can be prepared in and SupHerb Farms, Turlock, Calif., and Technomic, Chicago. supherbfarms.com, and Caribbean slaves during the colonial stews or baked whole with any number of technomic.com. period, according to the report (SupHerb chile peppers, herbs, and spices to appeal 2018b. SupHerb. Trending Now: West-Central 2018d). xiqueno, for example, to consumers who say they would like to Mexico. combines culinary influences from see more of these dishes offered. FT 2018c. SupHerb. Trending Now: Central Mexico. African cuisine (peanuts) and () in a -based 2018d. SupHerb. Trending Now: Gulf Coast Mexico mole, while the Veracruz chicken dish, Karen Nachay, pollo encacahuatado, features Senior Associate Editor • [email protected] ingredients such as chile peppers from Next month’s Ingredients section will dis- the indigenous cuisine and peanut sauce cuss developments in candy formulation.

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