From global inspirations to chef creations — explore the future of flavor.
The Future of Flavor, Since 2000
For over 25 years, the McCormick Flavor Forecast has uncovered what’s next in flavor while spotlighting the tastes, ingredients, and global influences inspiring chefs and innovators everywhere.
Flavor Forecast Reports
Explore two decades of emerging trends that changed the way the world cooks, eats, and experiences flavor.
A staple in Peruvian cuisine, it’s trending around the world, showing up as a key ingredient in appetizers, drinks, entrees, and more. As all things spicy continue to trend, this flavor leans into what’s new and next.
Because we are Heat-Forward, our entire portfolio, including our Flavor of the Year-inspired products, showcases a spectrum of heat levels inspired by diverse global regions.
French's Stone Ground Dijon Mustard
Our boldest Dijon yet, this stone-ground mustard delivers robust flavor that enhances deli sandwiches, vinaigrettes, sauces, and marinades for flavorful proteins.
Our boldest Dijon yet, this stone-ground mustard delivers robust flavor that enhances deli sandwiches, vinaigrettes, sauces, and marinades for flavorful proteins.
This vibrant seasoning combines zesty lime flavor with heat from arbol and piquin peppers, bringing bold taste to seafood, fried appetizers, and even fresh fruit.
Aji Amarillo, the 2025 McCormick Flavor of the Year, is blended with oak smoke, garlic, and onion to create a sweet, spicy blend with medium heat and tropical notes.
Sweet-and-savory ingredients meet bold heat from Frank’s RedHot® Original Cayenne Pepper Sauce in this rich, flavorful BBQ sauce crafted for everyday spice lovers.
Authentic Chesapeake Bay flavor meets a dash of spicy heat in this legendary hot sauce, enhancing favorites like chicken wings, burgers, and Bloody Marys.
Sweet mango and fiery habanero combine in this spicy-sweet sauce. Use it right out of the bottle on chicken wings or to create new dishes with irresistible flavor.
Since launching Flavor Forecast in 2000, we’ve identified dozens of bold, spicy flavors that have inspired innovation across menus and products worldwide — reinforcing our position as a leader in heat.
Forecasting what’s next — and being right
Proof point: McCormick has a proven track record of predicting the future of flavor - especially when it comes to all things spicy. Chipotle, spotlighted in our 2003 Flavor Forecast, has exploded ever since with an incredible +2,997% increase in global food and drink launches.
The evolution of heat
It began with a focus on chili-driven heat, spotlighting bold ingredients like guajillo and hot Sichuan peppers. From there, McCormick recognized singular sources of heat beyond chilies, such as peppercorn and Creole mustard, before introducing layered flavor pairings like red pepper with grapefruit or chili with cocoa. As global cuisines gained prominence, the exploration expanded to sauces and seasonings that packed a punch - like Ethiopian berbere spice blends and Japanese 7 spice. Today, McCormick continues to innovate with sensation-seeking heat through complex, layered flavors and textures found in modern favorites like chili crisp and salsa macha.
