Saké and mixed peppercorns: one pairing to wake up flavor in 2009.
Flavor Trends For 2009
Page 2: Dill/Avocado, Garam Masala/Pepitas & Mint/Quinoa
Page 2 of a four-page article on flavor trends: McCormick’s spice pairings for 2009. Recipes for each flavor pairing are at the end of each summary. Click on the black links below to visit other pages.
Pairing 3: Dill & Avocado Oil
Avocado oil is the healthiest of culinary oils. Cold-pressed (extra virgin) avocado oil has the highest level of heart-healthy mono-unsaturated fats and omega-3 fatty acids, which help maintain good cholesterol; the highest levels of alpha and beta carotene, which protect against heart disease; twice the lutein of olive oil, which protects against macular degeneration and blindness; and high levels of several essential vitamins and minerals, including the powerful antioxidant, vitamin E. It also has the highest smoke point of any plant oil, so it can be used for high heat cooking as well as for salad dressings. One of our favorite brands is Olivado Avocado Oil, a NIBBLE Top Pick Of The Week.
Clean, minty dill pairs elegantly with the fruity taste of avocado oil. Try the pairing in this recipe for Grilled Scallops & Persimmon With Dill-Infused Avocado Oil.
Pairing 4: Garam Masala & Pepitas
Garam masala is a blend of ground spices common in Northern Indian, Pakistani and Bengali cuisine. There are many variations of the garam masala blend, though most use cinnamon, roasted cumin, caraway seeds, cloves, nutmeg (and/or mace), and either green cardamom seeds or black cardamom pods. Pepitas may sound like something exotic, but they’re just the Spanish name for pumpkin seeds. Like many seeds, they’re a heart-healthy ingredient (or snack) full of polyunsaturated fatty acids, including omega-3s, which contribute to maintaining good cholesterol.
This pairing is a beautifully matched global combination of an intoxicating spice blend from India and a prized seed popular in Latin America. Try a fish recipe, like this Pepita-Crusted Halibut With Blood Orange Jicama Chutney, for a flavorful, healthy main course.
Pairing 5: Mint & Quinoa
Quinoa (pronounced KEEN-wa or KEE-noo-ah) contains more high-quality protein than any other grain. It’s also high in fiber, contains all the essential amino acids and is a good source of calcium, phosphorus and vitamins B and E. Cooked quinoa is delicious and extremely versatile because it may be used in the place of almost any other grain, including rice, to make everything from appetizers to desserts. You can even substitute it in your favorite recipe for rice pudding.
Quinoa is taken to new heights when paired with the exhilarating, cool taste of mint. Try them together with this recipe for Rack Of Lamb With Quinoa Hazelnut Crust & Mint Pesto.
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