SPICE IT UP
With the rise of globalization, awareness of ethnic dishes and the different spices used in their seasoning is rising
According to Syndicate Market Research, “the overall spices market is expected to grow at a fast pace, due to its rising demand for convenience foods. The main opportunity that lies with spices is its application as a natural preservative for meat and poultry which is expected to grow exponentially with the growing food industry.”
Chef Maroun Chedid Managing Partner Maroun Chedid sal
"The secret to using spices is to achieve the perfect balance of flavors. The long pepper and the Nepalese timur pepper – similar to the Sichuan pepper in flavor – are reemerging spices, along with mace - the skin of nutmeg. The long pepper is similar in flavor to regular black, but hotter, and is known to contain anticancer chemicals.
Known for its medicinal properties, star anise is also becoming very trendy in Asian cuisine. As Mediterranean cuisine gains traction in countries in the west, sumac is also becoming a popular spice to flavor salads and meats. When it comes to salt, fleur de sel is becoming a trendy garnish ingredient, used for a variety of dishes, including vegetables, meats and poultry, and even desserts."
Chef Kevan Vetter Executive Chef Mccormick
"Featured in Mccormick’s Annual Flavor Forecast, the espelette pepper delivers a distinctively smoky, sweet and mildly hot flavor. Originating from the Basque region of France, the espelette pepper is a key spice for a herb rub used in enhancing grilled meats, vegetables, seafood and poultry that is grilled on a cast-iron plancha. As an alternative to the Basque spice, a hot paprika, such as the Hungarian Paprika, makes an acceptable substitute."
Fady Daw Agricultural Engineer Founder of Adonis Valley
"A staple ingredient in Mediterranean cuisine, the Middle Eastern za’atar mix is a spice that is seeing an increase in demand. From sandwiches to mezza, breakfast to dinner, za’atar is a versatile ingredient that goes well with almost any dish and is valued for its medicinal properties. However, the za’atar consumed by around 70 percent of the Lebanese population is low grade, due to it being widely and commercially available."
Tess Posthumus Hospitality Consultant, International Bartender and Owner Perfect Serve Barshow
"Spices are increasingly being adopted as distinguishing components within cocktails. Bartenders are trying to make their own syrups and infusions with locally-sourced spices. Additionally, in winter, bartenders are able to capture deeper and darker flavors by using spices such as cinnamon, cloves, nutmeg and star anise."