The Flavor Forecast for 2018

The Flavor Forecast for 2018 ~ you might already know the Pantone color of the year (it’s Ultra-Violet), but what about the food trends of 2018?  Here’s what the experts are saying are going to be the star dishes and flavors in the New Year.

The Flavor Forecast for 2018 ~ you might already know the Pantone color of the year (it's Ultra-Violet), but what about the food trends of 2018? Here's what the experts are saying are going to be the star dishes and flavors in the New Year.

 

FLORAL NOTES

I guess I’ve been ahead of this curve for a while, because edible flowers is definitely a theme on this blog. Floral flavors are set to explode in 2018, so look out for lavender, rose, and other floral notes making their way into both sweet and savory dishes. You can use edible blossoms to create some really unusual recipes from my SPRING SALAD WITH EDIBLE FLOWERS  to HONEYSUCKLE ICE CREAM.  Try these floral pop tarts with rose icing for a totally unique breakfast treat!

FLORAL POP TARTS WITH ROSE ICING ~ By Gabriella

 

POWER POWDERS

The new cast of super-food wellness powders includes maca, collagen, and spirulina. Maca is a plant native to the Andes in Peru. The root is used to make maca powder, which boasts a host of nutrition and health benefits, including balancing hormones.  These powders are easy to add to your regular recipes like BREAKFAST BOWLS and SOUPS, to get that nutritional boost.

CASHEW AND MACA BLISS BALLS ~ Spicyicecream

 

MAPLE

I’m super exited that maple is going to be one of the hot flavors of ’18.  It has a complex flavor and is a wonderful way to sweeten without refined sugar.  You might want to make up a batch of MAPLE WALNUT SHORTRBEAD COOKIES to go with your pot de creme!

SALTED MAPLE POT DE CREME WITH BOURBON WHIPPED CREAM

Salted Maple Pot de Creme with Bourbon Whipped Cream is a lush dessert for a special occasion

 

HOT POT

Hot pots can take a lot of different forms, but the word basically refers to the concept of a simmering pot of broth or stock to which ingredients are added, either at the stove or at the table.  Originating in Chinese cuisine, the hot-pot concept can be applied to pretty much anything, and it’s a cozy, nourishing way to get yourself through the rest of the winter season. Flavor combinations are as endless as your imagination!  My EASY SLOW COOKER PHO RECIPE is an example of a Vietnamese inspired hot pot, and MISO RAMEN WITH SHITAKE AND CHICKEN is a classic Japanese hot pot.

SPICY BEEF HOT POT ~ Kellie Rice Cakes

 

MOCKTAILS/FLAVORED WATERS

The health news on alcohol goes back and forth, and more and more people are eschewing booze for healthier, but no less tasty sips.  I recently made the decision to give up my nightly wine, and I couldn’t be happier with the results.

CITRUS PALOMA MOCKTAIL WITH THYME ~ The Wooden Skillet

 

TIMUT PEPPER

Timut is a rare peppercorn from Nepal that gives you an unusual tingling sensation when you eat it.  I don’t have timut pepper in my cupboard yet, but I’m going to order some.  It’s a lot like Szechuan pepper, which I love to use in my KUNG PAO TOFU.  I can’t wait to make this rhubarb jam, the recipe’s in Danish, but it’s simple enough, and google translate helps.

RHUBARB, VANILLA, AND TIMUT PEPPER JAM ~ Dan Sukker

 

FRESH FUSIONS

Think Koran Tacos, Sushi Croissants (yes—it’s a thing), and all manner of playful, yummy food mashups.  I bet, like lots of you, I enjoy eating fusion food in restaurants, but I haven’t attempted it too much in my own kitchen.  That’s set to change this year!

TANDOORI CHICKEN TACOS ~ Glebe Kitchen

 

FERMENTED

Fermented foods have been gaining in popularity, and they aren’t going anywhere in 2018. Move beyond saurkraut and kombutcha, and embrace the wide world of gut-friendly, good-for-you bacteria!

SPIRALIZED FERMENTED BEETS ~ The Stingy Vegan

 

EAST AFRICAN

2018 is shaping up to be a year of new food experiences for me, and East African food will be one of them.  The iconic spice blend Berbere characterizes the cuisine, it’s a blend of paprika, allspice, coriander, cardamom, ginger, cinnamon and red pepper, and you can easily make it yourself if you want to get a head start on this trend.

EAST AFRICAN PILAU RICE ~ Immaculate Bites

 

*sources: Flavormen, McCormick, Whole Foods, BBC, and Fortune.

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Leave a Reply

15 Comments

  • Reply
    Laura | Tutti Dolci
    January 2, 2018 at 5:38 pm

    Bring on the floral flavors and I love those fusions!

  • Reply
    romain | glebekitchen
    January 1, 2018 at 2:41 pm

    Thanks Sue! Lots of great ideas to learn about in the coming year.

    • Reply
      Sue
      January 1, 2018 at 5:08 pm

      Have a happy and healthy new year Romain!

  • Reply
    PattiAnn
    January 1, 2018 at 12:55 pm

    Just found your site & I’m already enjoying it immensely. About fermenting, I love these ideas. I have started pickling just about everthing, especially leftover fruits & vegetables. Just throw them in a jar with some salt, vinegar, spices and put in the icebox for a day or so and you have a nice condiment to accompany all types of dishes. For New Years I made pickled black eyed peas for good luck.
    Happy New Year!

    • Reply
      Sue
      January 1, 2018 at 1:44 pm

      I’m so glad you found me here, PattiAnn. I’m planning to do more fermenting this year, I absolutely love the idea of pickled black eyed peas, that would have been an amazing new year’s day post!

  • Reply
    Judy
    January 1, 2018 at 12:11 pm

    Oh, how I do wish I had access to honeysuckle! Or any edible flowers for that matter. In the meantime, I shall drool over your lovely photography and marvelous recipes. Thank you for all you do. May you have a very happy and prosperous new year.

    • Reply
      Sue
      January 1, 2018 at 12:16 pm

      Thanks Judy :) Believe it or not supermarkets are starting to stock edible flowers in the produce section!

      • Reply
        Judy
        January 1, 2018 at 12:25 pm

        What a delightful surprise! I shall investigate.

  • Reply
    Elizabeth wilhoit Benoit
    January 1, 2018 at 11:56 am

    You have the best blog that I have come across for food. Your recipes are concise and delicious. Yours is the only food I will serve to guests without a trial run. I know each dish will be simply the best. Happy and blessed 2018.

    • Reply
      Sue
      January 1, 2018 at 12:23 pm

      Oh wow, you’ve just made my day Elizabeth, thanks so much :) I hope I can earn your trust in “18!

  • Reply
    Adina
    January 1, 2018 at 10:00 am

    That’s interesting! Thanks for sharing.

  • Reply
    Chris Scheuer
    January 1, 2018 at 9:35 am

    So many new (but old), fresh and exciting flavors in the forecast! Thanks for sharing Sue! Happy New Year!

  • Reply
    JoAnne B
    January 1, 2018 at 9:26 am

    I believe another cooking trend is sous vide. It is possible now to buy a sous vide for home use that are not that expensive. Also the use of fennel pollen has elavated my savory and dessert dishes. I’m always trying new and different ways to have fun in the kitchen. Thank you for your blog it has been an inspiration.

    • Reply
      Sue
      January 1, 2018 at 11:06 am

      Those are two great trends, JoAnne, thanks. I’m interesting in trying sous vide, and I haven’t tasted fennel pollen, so I guess I’ve got a lot to get to in 2018!

  • Reply
    Tricia @ Saving Room for Dessert
    January 1, 2018 at 6:05 am

    Wow – I love all these trends! I was looking at Tandoori chicken yesterday. I love the bold flavors. What a terrific roundup!