McCormick For Chefs® | Professional Seasoning and Flavoring Products for the Food Service Industry

MCCORMICK FLAVOR FORECAST: LOOKING BACK TO LOOK FORWARD

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FLAVOR FORECAST 2020
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TOGETHER WE FLAVOR
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NEW FOR 2020: MCCORMICK CULINARY GLOBAL BLENDS
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Kumiko | Oriole

Julia Momose

Julia Momose has become known as a cocktail maven for her Michelin-accredited time training, supervising and creating signature cocktails, both alcoholic and spirit-free.

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MCCORMICK FOR CHEFS

Ricardo Mejía

With more than 15 years of experience, Ricardo is part of the McCormick Pesa team where he has been the Corporate Chef since 2018.

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Recipes

TRY THESE NEW GLOBAL BLEND RECIPES

Harissa Honey Butter
Recipe type: Sauces Condiments and Spreads

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Spicy Short Rib Udon Soup
Recipe type: Soups Stews and Bowls

Prep time: 10

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Peruvian Dusted Plantains with Cilantro Crema
Recipe type: Sides

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Sauces Condiments and Spreads

Harissa Honey Butter

The warm heat of harissa and sweetness of honey create a satisfying sweet and savory compound butter. This recipe features our new Global Blends Harissa Seasoning.

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Ingredients

1 pound Butter, unsalted, soften
1/2 cup Honey
3 tablespoons McCormick Culinary ® Harissa Seasoning

Recipe type: Sauces Condiments and Spreads

Soups Stews and Bowls

Spicy Short Rib Udon Soup

Spicy miso bone broth is paired with Stingin' Honey Garlic glazed short rib and chewy udon noodles for a unique and crave-able soup. This recipe features our new Global Blends Japanese 7 Spice Seasoning.

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Ingredients

32 ounces Chicken Bone Broth, low sodium
4 teaspoons White Miso
1 teaspoon Lemongrass, minced
1 teaspoon Garlic, minced
1 teaspoon McCormick Culinary ® Japanese Seven Spice
1/4 tablespoon Bonito Flakes
1/2 each Dried Nori Sheet
4 teaspoon Scallions, thinly sliced
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Recipe type: Soups Stews and Bowls

Prep time: 10

Sides

Peruvian Dusted Plantains with Cilantro Crema

Traditional maduros, fried sweet plantains, are dusted with Global Blends McCormick® Culinary Peruvian Seasoning and paired with a vibrate cilantro lime crema.

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Ingredients

1 cup Mexican Crema
1/4 cup Cilantro, finely minced
1 tablespoon Lime Juice
1 tablespoon McCormick Culinary ® Peruvian Seasoning
1/4 teaspoon Salt
4 each Ripe Plantains, 1/2" bias cut slices
4 tablespoons McCormick Culinary ® Peruvian Seasoning

Recipe type: Sides

Spice Story

Black Pepper:
Did You Know?

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McCormick® Culinary® Black Pepper, Whole

Ripe Pepper
Fruit

Fun Fact #1

Black peppercorns are green peppercorns that have been allowed to ferment and dry in the sun

Fun Fact #2

High-quality peppercorns are characterized by a strong cedar aroma

Fun Fact #3

Piperine is the alkaloid component of black pepper that gives it its spiciness

Fun Fact #4

In addition to spiciness, black pepper is known for its sharp, piney flavor

Fun Fact #5

Because pepper can be stored for many years without losing its flavor and aroma, it has long been known as the master spice

Fun Fact #6

Pepper was so precious in ancient times that it was used as money to pay taxes, tributes, dowries, and rent

Fun Fact #7

It was weighed like gold and used as a common medium of exchange. In A.D. 410, when Rome was captured, 3,000 pounds of pepper were demanded as ransom

Globally Sourced from the Vine

Black, white, and green peppercorns are all the same berry
These peppercorns come from an evergreen vine Piper Nigrum L
Piper Nigrum L is globally grown, including in Brazil, Indonesia, and India
Green peppercorns are harvested before fully ripe
Black peppercorns are immature berries fermented and dried in the sun
White peppercorns are fully ripened, soaked to remove husk, and dried

McCormick regularly visits and sources from all the major pepper-producing countriesread more Black Pepper:<br>Did You Know?

Sourcing

McCormick regularly visits and sources from all the major pepper-producing countries read more Black Pepper:<br>Did You Know?

Recent Collaboration:

SPRING HARVEST WITH AMANDA COHEN

April 2017

When crafting healthier, more nutritious meals, spring vegetable season presents a host of new offerings to inspire our menus. But elevating vegetables beyond a simple side dish demands a fresher perspective to truly win with diners. So we met up with Chef Amanda Cohen for some pro-tips on creating winning vegetable dishes people won’t just eat, but love.

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Julia Momose

Ricardo Mejía