Street food at the forefront of tomorrow’s favorite flavors, says McCormick

The flavors of 2018

Handheld Flavor Fusion – street food staples loaded into crepes, buns and breads, such as:

• Sizzling Egg Crepes: Called jianbing in China and dan bing in Taiwan, these thin pancakes are griddled, filled and rolled. McCormick also suggests stuffing them with regional American tastes like smoky pork, crisp slaw and tangy sauce.
• Gyros Meet Arepas: A taco-sandwich hybrid made of crispy corn cakes filled with sliced meat, veggies and tzatziki sauce, fusing South America and Greece.
• Dessert Bao Buns: In China, these steamed buns are typically served up savory, but for a twist, McCormick recommended a British banoffee pie filling.

A Bite of East Africa – signature seasonings, BBQ marinades and sauces of the region.

• From Ethiopia comes the Berbere Spice Blend, which is hot, sweet and citrusy, combining paprika, allspice, coriander, cardamom, ginger, cinnamon and red pepper.
• Tanzanian BBQ meat skewers, called mishkaki, are marinated in lemon, tomatoes and green papaya to tenderize the meat, and then coated in curry, garlic, red pepper and ginger.

Japanese Izakaya Eats – Japanese gastropub tasting plates, similar to Spanish tapas, featuring bold glazes, seaweed seasonings and tangy dipping sauces.

• Miso Sake Yakitori Glaze: A tangy, sweet and savory sauce with a distinctive char and bright, glossy look.
• Furikake Seasoning: A coarse mixture of seaweed, sesame, dried seafood, sugar and salt that’s literally sprinkled on everything.
• Onigiri–stuffed Rice Balls: Stuffed with ginger and plum vinegar-infused chicken for a sweet and zesty snack.

Drink to Your Wellness – breakfast boosts, snacking soups and end-of-day sips made from uplifting ingredients to awaken, energize and rebalance.

• The Morning Jumpstart: Swap coffee for a smoothie of green apples, cucumbers, clementine and cayenne.
• The Afternoon Soup: Oyster mushrooms, avocado, thyme and sage provide the ultimate pick-me-up.
• The Evening Elixir: Muddle fresh pineapple with ginger, turmeric and dandelion greens, and top with sparkling water.

Globetrot with Hot Pot – the steaming pot of Asian-flavoured broth can be easily changed up to go Mexican or Caribbean.

• Puebla Hot Pot: Steeping ancho chili, smoked paprika and spices in chicken stock gives this Central Mexican-inspired hot pot a smoky, savory taste.
• West Indies Hot Pot: Coconut milk infused with Bay leaves, thyme, turmeric and allspice, topped off with a chili papaya pica sauce and plantain chips.