Special Spices: American consumers are embracing the complex flavor profiles of international spice blends, while research chefs and food scientists are use them to develop innovative dishes
Spice and herb use is nothing new in foodservice. These are the fundamental building blocks of flavor and are key in the identity of world and regional cuisines. American consumers are embracing the complex flavor profiles of international spice blends and research chefs and food scientists are using these unique flavors across a broad spectrum of authentic and innovative dishes.
Though spice blends are being celebrated as something seemingly new, blends have been used by restaurants for decades. These have been used to flavor savory dishes, desserts and beverages—but rarely took center stage. They were added but not identified as key ingredients.