Flavor Trends Greece is the Word Greek cuisine is one of the oldest, most classic cuisines known to Western society. Greek cooking is also very diverse. Some dishes can be traced back to ancient Greece (such as trahanas, skordalia, and lentil soup), while others represent the Hellenistic and Roman periods (like loukaniko). As such, a full list of representative dishes is difficult to present. Greek influences on modern cooking are plenty and probably incalculable. According to Prepared Foods, the cuisines of the Mediterranean overlap at the countries’ borders resulting in various cooking techniques and/or ingredients. Typical Greek cuisine uses olive oil, oregano, Feta cheese, olives, phyllo dough, cucumbers and eggplant, and garlic and lemon juice. The recipes tend to utilize simplicity (as in so many Mediterranean cuisines). An example of Fusion is taking a classic dish, such as melitzanes mousakka (layers of seasoned ground [or minced] lamb or beef, sliced eggplant and tomato, topped with white bechémal sauce), and using an Asian eggplant rather than Greek eggplant. Or, it could be a new spice profile. It is the fusing of a new technique with old, classic ingredients. Avgolemono (‘egg-lemon soup’ traditionally consisting of chicken, red meat, vegetable or fish broth thickened with eggs, lemon juice and rice) might be given a ‘fusion update’ by using lemongrass instead of lemon. This would add more intense lemon flavor with other spice notes to create a trendier, Greek fusion dish. Grilling, braising, stewing and roasting are the most common techniques used and legend has it that the classic, Greek slow-cooking technique originated from the Klephts, who would steal lambs or goats and cook them in a sealed pit to avoid the smoke being seen. As such, the Greek word Kleftiko translates roughly into ‘stolen meat.’ Prepared Foods noted Greek food has excellent health benefits. It fits in squarely with the Mediterranean diet and studies in the 1950s found that residents of the Greek island of Crete had one of the lowest rates of heart disease in the world. This, of course, led to Mediterranean cuisine being almost synonymous with ‘heart-healthy.’” Popular Greek seasonings and ingredients include the following:
Listed below are the top favorite flavors (listed in order) of regular (full fat) salad dressing, determined by The Association for Dressings & Sauces based on data provided by a nationally-recognized database. Ranch Hot and Healthy Exotic spice blends are tempting consumers’ palates and boosting sales in a category that has become anything but bland. Health and wellness benefits are attributed to the increased demand for spices. Consumers are sprinkling on flavors for benefits such as anti-inflammatory properties, digestion aid and weight control. According to Suman Lawrence of United Supermarkets, people are becoming more adventurous in trying different flavors because of Food Network chefs and related exposure. Shoppers also tend to search for recipes with a specific spice flavor in mind. For instance, in January the following 10 spices were most frequently sought by home chefs perusing Allrecipes.com’s recipe database: curry, red pepper, mustard powder, vanilla, cumin, saffron, chili powder, paprika and the Indian spice garam masala. The article stated the 2008 flavor forecast includes pairings such as:
Some Like It Hot If you have browsed a supermarket in the last few years, you can't help but notice the shelves are on fire with items labeled with ‘Spicy Guacamole,’ ‘Hot 'n' Spicy Buffalo Style’ and ‘Cayenne Garlic Hot Sauce.’ Well, restaurants are no different. McDonald's has its Chipotle BBQ Snack Wrap and Friday's has its Wicked Wings. The spice-driven cooking of India, Thailand, and China is responsible for the increase in American takeout dollars every year. It's obvious that Americans have developed an addiction to spicy foods. Why is hot so hot? The explanation is that the nation has an increasingly adventurous palate. Immigration and prosperity have made Americans more sophisticated eaters, pushing wasabi peas into the mainstream, along with chili-Thai lime cashews, cayenne chocolate bars, and other high-octane combinations. But some food scientists and market researchers think there is another reason for the broad nationwide shift toward bolder flavors: The baby boomers, that huge, all-important demographic, are getting old. As they age, they are losing their ability to taste - and turning to spicier foods. Chiefly because of degenerating olfactory nerves, most aging people experience a diminished sense of taste, whether they realize it or not. But unlike previous generations, 80 million boomers have broad appetites, a full set of teeth, and the spending power to shape the entire food market. "There's no question that as the baby boomers are aging they're losing their taste buds, and as a result they're drawn not only to more spicy foods, but to more flavorful foods of all kinds," said Phil Lempert, a food market analyst who runs SupermarketGuru.com, which tracks consumer trends in supermarkets and restaurants. "So we're seeing sweet things be even more intense in their sweetness. And look at sales of salsa," he said. "First the big seller was mild, then medium, and now hot, and that really correlates with the population boom." Older adults have the highest preferences for boldly flavored cheeses, such as blue, feta, and Gorgonzola, according to Sloan Trends Inc. in Escondido, Calif., which tracks behavioral and consumer habits in food and nutrition. Increased spiciness is just one of many ways the wealthiest, most influential demographic group in history is changing how we eat. Market research shows boomers have helped drive consumer demand for organic foods, grab-and-go foods, nutritionally enhanced products, and fresh local produce. What's known is that at a certain age - after about 40 for most people - the number of nerve receptors in the nose and tongue that respond to smell and taste dim and decrease. As that happens, complex flavors become duller. Sweet and sour tastes decline sharply; salty and acidic tastes remain brighter for longer. A list of foods in the sensory irritant category reads like a roster of modern flavorings: habanero, jalapeno, black pepper, horseradish, ginger, cinnamon. All of them - generally lumped together as "spicy" or "high-flavor" - help kick up the overall sensory experience of eating. Great Expectations
Top 10 Culinary Herbs and Spices: Research is turning up the heat on zesty herbs and spices, pointing out that a spicier life may be a healthier one. Such findings seem to support what people have been saying for centuries – culinary herbs and spices may treat all manner of maladies. The following 10 culinary herbs and spices show particular promise for promoting good health. Curcumin Nutmeg Cinnamon Hot Pepper Garlic Oregano Rosemary Ginger Mint Basil |
