Top 5 flavour trends for 2015

By HT Correspondent

Updated On Nov 18, 2014 05:44 pm IST

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Researchers have revealed the top 5 flavors that would be trending in the year 2015 | Middle Eastern and North African: Middle Eastern and North African foods are increasingly becoming menu items at restaurants. Even if the dish itself wasn't Middle Eastern, many of the traditional spices, sumac, zaatar, coriander, and cardamom have been gaining popularity with chefs. (Photos: Shutterstock)

Updated on Nov 18, 2014 05:44 pm IST

Researchers have revealed the top 5 flavors that would be trending in the year 2015 | Middle Eastern and North African: Middle Eastern and North African foods are increasingly becoming menu items at restaurants. Even if the dish itself wasn't Middle Eastern, many of the traditional spices, sumac, zaatar, coriander, and cardamom have been gaining popularity with chefs. (Photos: Shutterstock)

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Sour, Bitter and Tangy: Kimchi, a common ethnic dish from Korea, has contributed to the popularity of sour and fermented flavors. It is made by salting and preserving fermented cabbage in a bed of pepper, garlic, ginger, and scallions. In addition, an increased prevalence of pickling has added to the sour, tangy trend.

Updated on Nov 18, 2014 05:44 pm IST

Sour, Bitter and Tangy: Kimchi, a common ethnic dish from Korea, has contributed to the popularity of sour and fermented flavors. It is made by salting and preserving fermented cabbage in a bed of pepper, garlic, ginger, and scallions. In addition, an increased prevalence of pickling has added to the sour, tangy trend.

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Sweet + Heat: The obsession with sriracha, a Taiwanese hot sauce made from chili peppers, is a key example of the new bold trend. Sweet and hot flavor profiles can also be found in beverages sector with drinks such as Mexican hot chocolate and jalapeno margaritas.

Updated on Nov 18, 2014 05:44 pm IST

Sweet + Heat: The obsession with sriracha, a Taiwanese hot sauce made from chili peppers, is a key example of the new bold trend. Sweet and hot flavor profiles can also be found in beverages sector with drinks such as Mexican hot chocolate and jalapeno margaritas.

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Smoke and Oak: Smoke, a flavor typically associated with meat can now be found in soda, spirits, and craft beer. In the future, it is likely consumers would see more oak and other woods in combination with cranberry, sorrel, and honey in nonalcoholic beverages.

Updated on Nov 18, 2014 05:44 pm IST

Smoke and Oak: Smoke, a flavor typically associated with meat can now be found in soda, spirits, and craft beer. In the future, it is likely consumers would see more oak and other woods in combination with cranberry, sorrel, and honey in nonalcoholic beverages.

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Umami: The flavor is evoked by glutamic acid, a compound that is found in authentic ramen noodles and may new seaweed snack foods. Umami even has health benefits, since it enables manufacturers to use less sodium while adding a depth of flavor.

Updated on Nov 18, 2014 05:44 pm IST

Umami: The flavor is evoked by glutamic acid, a compound that is found in authentic ramen noodles and may new seaweed snack foods. Umami even has health benefits, since it enables manufacturers to use less sodium while adding a depth of flavor.

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