Maryland Business

By: jackie.sauter

I think I might have finally found my true calling: sensory analyst. In compiling its 2009 Flavor Forecast, McCormick & Co. Inc. consulted with “sensory analysts, chefs, trend experts and food technologists” to determine what flavor pairings could make it big in the coming year.

I’m already an amateur food snob. With proper training and a strong work ethic, I believe the professional level is a real possibility.

As you might assume, McCormick’s pairings are — for the most part — surprising and terrifying. For example, I would never think to combine beetroot with anything, much less eat it in the first place. But there it is at No. 3, partnered with tarragon in “a sensory feast that is anything other than predictable or restrained.”

The full list is below, followed by McCormick’s comments. Links to recipe suggestions and photos can be found here.

1. Toasted Sesame and Root Beer: An iconic soda is rediscovered for its versatility as a cooking ingredient, paired with the bold nuttiness of toasted sesame seed.

2. Cayenne and Tart Cherry: The flavors of two super foods — the heat of cayenne and sweet-sour tang of tart cherry — pack a multi-layered punch.

3. Tarragon and Beetroot: The hip pair creates a sensory feast that is anything other than predictable or restrained.

4. Peppercorn Mélange and Sake: Japan’s notable rice wine finds a new partner in the quintessentially French unison of multicolored peppercorns.

5. Chinese Five Spice and Artisan-cured Pork: Hand crafted artistry merges with a harmonious Asian blend to create an innovative taste sensation.

6. Dill and Avocado Oil: Mild avocado oil finds an elegant partner in clean, minty dill — reflecting the healthy goodness that comes from pure, natural ingredients.

7. Rosemary and Fruit Preserves: Fresh-picked fruit flavors fuse with aromatic rosemary for a progressive interpretation of sweet and savory.

8. Garam Masala and Pepitas: A beautifully matched global combination of an intoxicating spice blend from India and a prized seed popular in Latin America.

9. Mint and Quinoa: Nutritious, whole-grain quinoa is taken to new heights when paired with the exhilarating, cool taste of mint.

10. Smoked Paprika and Agave Nectar: Smoky sweetness from the purity of nature celebrates a union of Spanish and Mexican ingredients.

Do you have within you the ability to create equally outlandish combinations? Share with us your own world-changing flavor combinations for 2009.

JOE BACCHUS, Web Specialist