Exotic, aromatic spice blends in vogue

While there has been a growing demand for hot and spicy food products for quite a while now, 2016 looks set to become the year that consumers move away from pure heat towards more exotic and aromatic spice blends.
The US National Restaurant Association’s most recent survey of 1,600 chefs has predicted that it will be African spices leading the latest flavour trends in 2016. Spices such as berbere, harissa, dukkah, ras el hanout and tsire are all set to appear on menus as seasoning for meat, fish, grains and vegetables.
In addition, expect the F&B industry to go all out with creative products embracing spices and chilies in unexpected ways such as beverages, ice creams and chocolates.