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5 exotic taste trends for 2015


Who needs EasyJet when you can explore the most beguiling locations without having to leave your kitchen? 2015 is the year of the gastronomic traveller and here are 5 tastes to look out for.

A Thai-inspired hot sauce frequently used for dipping, Sriracha can also be added to soup, eggs, burgers … jams, lollipops, cocktails … and … to flavour crisps. A shame then that the creator of the sauce, Huy Fong Foods, failed to trademark the name and it’s now considered a generic term used by brands as such as Heinz and Subway.

Japanese 7 Spice
Otherwise known as Shichimi Togarashi, this is one of the most popular seasonings in Japan and it’s heading westward. A mix of orange peel, sesame, cayenne, ginger, Szechuan pepper, garlic and nori, it packs a punch and is the perfect way to add heat and flavour to a variety of dishes.

The nutritional benefits of Baobab are impressive. With powerful antioxidant qualities, it has 6 times the Vitamin C of oranges and 6 times the amount of potassium of bananas. Not only that, but it could spawn a highly profitable industry for African producers. It’s an ingredient in our client, Living Nutrition‘s, Warrior food supplement.

Another “ancient grain” with a weird name, it’s full of protein and has a nutty, smoky taste. Chefs such as Yotam Ottolenghi and Skye Gyngell started the trend but, with retailers such as Waitrose and M&S taking an interest, it’s going mainstream.

Otherwise known as ‘the fifth taste’, it’s not salty, sweet, sour or bitter. Hard to identify but in a class of its own, the Japanese word Umami roughly translates as “savoury” and many of the ingredients in Asian cuisine are rich in it.

Author: Sophie

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