Spicy, exotic, ancient flavors featured in ‘forecast’

Peruvian chicken with chile sauces. Rendang curry. A layered cake with lemon frosting that has the flavor of green tea.

Those dishes and several others are among those suggested by spice and seasoning manufacturer McCormick as ways to explore what it says will be the trendy tastes and flavors of 2016.

The company’s ‘flavor forecast’ pulls inspiration from tropical Asian and central and South American cuisine. The spicy seasonings paired with tangy flavors such as lime and rice vinegar and the adventurous tastes that come from Malaysia and the Philippines offer a lot to those looking for new culinary experiences, according to a news release.

Ancient staples are also getting play, with flaxseed and Chia seed recommended to add versatility to meals. McCormick also notes that the United Nations has named 2016 the “International Year of Pulses,” leading the company to suggest ingredients such as pigeon peas, cranberry beans and black beluga lentils as good sources of protein and flavor.

But if you want something a little more accessible, don’t fret. Pork BBQ and chicken wings to hominy fritters and some chocolate and cranberry bars are among the recipes the company suggests people try. Just make sure you can find some amaranth — a nutty grain once cultivated by the Aztecs — for the chocolate bars.

To look at the recipes McCormick is promoting, go to FlavorForecastcom.

This story was originally published January 19, 2016 at 6:09 PM with the headline "Spicy, exotic, ancient flavors featured in ‘forecast’."