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NEW YORK -- Emerging ethnic cuisines are giving Americans a taste for bold spices from distant corners of the globe, according to new market research in "Spices and Seasonings: Culinary Trend Mapping Report," a collaborative effort of market research firm Packaged Facts and San Francisco-based food and beverage development company Center for Culinary Development (CCD).
The report shows how spices are finding their way onto menus and specialty food products, thereby differentiating such items, attracting new customers, and even adding health halos. A key reason for this new interest in exotic spices is the shifting cultural makeup of the nation.
"Beyond salt and pepper, the spice market has now reached $1.2 billion, truly pointing to an awakening American palate," said CCD managing director/principal Kimberly Egan. "In this report we've tracked and profiled some of the most unique spices and blends, including emerging spices such as Peri-Peri peppers, Japanese Shichimi Togarashi, African Ras El Hanout, and Harissa, and spices that are showing up more widely, such as Star Anise, Saffron, and Ancho Chile."
"Culinary Trend Mapping Report: A Bimonthly Journal of Food and Ingredient Insight" is available both by individual bimonthly issue and annual subscription from Packaged Facts by visiting http://www.packagedfacts.com/Culinary-Trend-1282398.