Many trends have already come and gone this year, but as we look back on some of the best in the food industry, these are the ones that stand out.
Mediterranean Ingredients Make Waves in Middle East Dishes
The Mediterranean flavor profile is one that’s often thought of as classic, timeless, and very much traditional. However, it managed to find its way into this year’s food trends as cooks put a whole new spin on some of the Middle Eastern spices we all know and love.
Partially fueled by the Presidential Administration’s threat to end trade between the United States and Middle Eastern countries, the use of Middle Eastern spices gained popularity. Za’atar is one of those spices, and ingredients from the Middle East have also been steadily gaining ground.
Since 2015, the use of mint in beverages has almost doubled, and dates, pistachios, and other regional ingredients have also continued to spread into standard dishes served up in the USA and beyond.
Superfoods Add A Pop of Color
Sumac comes from the Rhus coriaria plant and is dried then ground and used as a cooking spice. It’s popular in Southern Asian cuisine, and the Middle East, thanks to not only its reddish purple color and the sour flavor but also for its powerful dose of protein and antioxidants.
It is no surprise that sumac grew in popularity throughout the year, especially for its use by health conscious individuals who continue to strive to get the most out of every ingredient possible. In the past few years, the number of restaurant dishes using Sumac has grown by 34%.
However, Sumac is far from the only spice that’s taking off for its use as a superfood. Algae has been used more and more for its health benefits along with its ability to create a green hue.
Spicing Up Menus With New (And Old) Blends
From the Japanese Togarashi to Berbere from Ethiopia, spice blends have truly taken off this year. Chefs of all calibers are turning to pre-made spice blends to help promote consistency and cut down labor in the kitchen.
BLEND OF THE YEAR: Ras el Hanout
Considering that nearly 1/3 of consumers say they’re interested in trying more seasonings hailing from Africa, it’s really no surprise that Ras el hanout also makes the trends list.
Coming out of North Africa, Ras el hanout is a blend of ginger, cumin, and cardamom. It has been showcased on menus throughout the year as part of soups, Moroccan tagines, lamb and veggie dishes! We think trying it in cous cous is especially awesome!
Hello December – it’s nice to see you. But real quick: where did the year go? We’ve been busy in 2018…between moving our operation to a brand new, state-of-the-art facility, launching all new retail products and being featured in tons of top Denver publications, this year has flown by. We were lucky enough to be named BEST DENVER GIFTS this year by both @5280Magazine and @303magazine. To be honest, we couldn’t agree more, we’ve been striving to offer nothing but the best since day 1. See some of our favorite features from the year below:
Zach scored a nod in Denver Life’s article on innovators in the Denver food scene. Being among brands like Izzio and Noosa has us humbled beyond belief. Thanks to the folks over there and check out the article here.
This was a very cool feature from our friends at 5280 about our Buffalo Bill’s Black Gold product. If you haven’t spiced with activated charcoal, what are you waiting for? Get over to our e-commerce store and order some in time for that Pork Tenderloin you’ll have on Christmas Day. That one is also included in our Rack-In-A-Box.
(while supplies last)
A word from Zach on this front: “EY Entrepreneur Of The Year? I guess I could sum things up by saying I normally wouldn’t be allowed in a lot of the country clubs and events if it weren’t for the nomination. Humbled doesn’t begin to describe the way I felt among the other nominees. Turns out working hard pays off!” – See the full article here.
We love the folks over at 303 so it was a dope surprise to have our spices included in their 303 Holiday Gift Guide. We spy some real bangers in their photo above. Did you know from now until December 31st we’re doing BUY 3, GET 1 FREE on all 1/4 lb. jars at thespiceguyco.com? Score what you see in the photo or mix-and-match to swoop the perfect combo. (*end sales rant*)
This awesome holiday side dish will reassure your grandma that you actually have your life together, whether or not that is actually true remains to be seen.
Scale
Ingredients
6 tablespoons unsalted butter
1/4 cup thinly sliced fresh ginger
1 garlic clove, minced
4 whole cardamom pods (keep them whole!)
3 pounds carrots, (you can also use baby carrots left whole)
2 tablespoons sugar
1/2 cup fresh carrot juice
1/2 cup fresh orange juice
1.5 tbsp. Colorado Chicken and Veg
Instructions
In your big frying pan! Melt the butter with a medium heat
Add the ginger, garlic, and cardamom and cook until fragrant DO NOT BROWN THE BUTTER. (This is around 2 minutes)
Add the carrots and sugar and cook over moderately high heat, stir the pot baby. Cook these until the carrots are crisp-tender, about 5 minutes.
Add the carrot and orange juices and bring to a simmer.
Chuck in the COLORADO CHICKEN AND VEG.
Put a lid or foil or parchment paper over the pan and cook the carrots over low heat until tender, about 12 minutes.
Uncover and cook over moderate heat until the carrots are glazed, about 5 minutes longer.
Pull out the ginger and cardamom pods, transfer to a bowl and serve or cover and get to your party!
Get your big skillet, warm it up on medium heat! Add EVOO.
Add halved Brussels, flat side down, do not touch them for 3 minutes, or when they are golden on the bottom. Seriously, just don’t touch them. Shake the pan after 3 minutes and cook for an additional 2 minutes.
Add ¼ cup water and cover. Let Brussels sprouts steam until tender, 3 minutes.
If the pan dries out, add in 1 tbsp. of water at a time.
The (undeniable) best time of the year has arrived – the holidays! It’s time for stomachs to be filled with warm, comforting food, with loved ones close by. Here’s a short and sweet list of winter cooking spices to incorporate into this years holiday favorites:
1. Allspice
Try it in Thanksgiving specialties, like in cranberry sauce (to give it that extra ‘wow’ factor), or even in seasoning for various meats, such as lamb chops.
2. Nutmeg
Experiment with nutmeg by grating some of it into your homemade Gingerbread loaf and topping the loaf off with a sweet and creamy orange glaze.
3. Ginger
This is a unique spice which can truly be used all year round! In addition to a classic gingersnap cookie recipe, try incorporating ginger into a carrot soup to construct a new element.
4. Cloves
Cloves are perfect additions in curries, soups and rice dishes, as well as in meat marinade. Try adding ground cloves to your coffee cake for a unique twist!
5. Cardamom
Infusing warm milk with a dash of ground cardamom and a drizzle of honey on top makes the perfect drink for a cold, rainy winter night.
Take a look at the dishes you commonly prepare, and see where you can add a twist by including any of these seasonal spices!
I'm Zach. In 2013, I started selling spices to restaurants in Colorado. Today, THE SPICE GUY is growing faster than I could have imagined. This blog is where our team shares recipes, tips, interviews with influential food folks and more.
