Those in the know have indicated that coming around the corner are a wave of new, (and to some, very different), flavorings influencing the market place here in the United States.

Recently, I came across an Artisanal listing in Food Specialty Magazine . Some were unfamiliar and I was intrigued to get the details. Here are my findings:

1.      YUZU - Japanese citrus fruit.

2.      MELEGUETA PEPPER -native to West Africa

3.      NIGELLA - In the family of a Ranunculeaceae native to N. Africa, Southern Europe and SW Asia. With a taste like Oregano and bitterness of Mustard Seeds.

4.      BERBERE BLEND -spices from Ethopia

5.      PANCH PORON -Cumin seeds, fennel seeds, mustard seeds, Nigella seeds, fenugreek seeds.

6.      SPICY CHOCOLATE

7.      PERI PERI -Chili Pepper from Southwest Africa

8.      GARAM MASALA in India/Pakistan is a combination of cinnamon, cumin, caraway seeds, cloves, nutmeg (variations have mace, green cardamom seed or black cardamom pods).

9.      DUKKAH -Egyptian dry mix of chopped nuts, seeds (coriander, pistachio, almond, sesame and whole cumin) along with dried thyme, and salt.

10.  STRONG PICKLED FLAVOR

Watch for these flavorings to be infused in restaurant offerings, cocktail specials, highlighted on the Food Network or featured the magazines in the months ahead.

For the Gourmet shops and corners, it could be just the accent you need to MIX IT UP and SHAKE SOME SPICE into your sales!