March 25, 2013

Three spicy trends to check out in 2013

spices

Although some spices like salt, pepper and garlic powder will always be staples in both kitchens and international cooking schools, other flavors rise to popularity on a more trending basis. For 2013, there are a few spices that are quickly becoming must-haves for chefs of all levels, from those enrolled in culinary school programs to professional working chefs.

Harissa

According to Chatelaine.com, harissa is a curry-like paste that is a combination of multiple spices. Although it is traditionally used in North African cuisine, harissa has grown in popularity and being used in everything from omelets to meat dishes. This paste is made from a mix of up to 30 spices and can range in heat depending on which chilis are used.

Cumin

You may have cumin hidden in the back of your cabinet, and in 2013, it’s time to unearth it. Cumin has a very distinctive flavor that picks up on both nutty and peppery notes, so this spice adds a great aromatic touch to many different types of cuisine. Try it in your Indian, Mexican and African dishes.

Sriracha

Sriracha is no newcomer to the culinary scene, but for 2013, culinary experts predict that this hot condiment will only continue to grow in popularity. According to Bon Appetit, this sauce – made of chilies, sugar, vinegar, salt, garlic and tomatoes – goes great with shrimp, adds a kick to marinara sauce, or can even add a unique and spicy note to your Bloody Mary.