The New Global Pantry

Get ready to redo your inventory. Interest in ethnic cuisine and cross-cultural mashups means a more varied and worldly ingredient list.

TREND 4: INGREDIENTS

The New Global Pantry

Growing interest in more adventurous ethnic dining experiences, both authentic and “mashup,” has heightened interest in iconic global ingredients.

REMEMBER WHAT HAPPENED TO SRIRACHA?

The spicy condiment’s rocketing growth onto mainstream menus, from macaroni and cheese to ketchup, has influenced the way operators think about the applicability of global ingredients. And the growing popularity of ethnic mashups—where ingredients, flavors, and techniques from several cultures fuse to create a signature restaurant or menu concept—suggest that the foodservice pantry is becoming far more adventurous.

34% of consumers (and 40% of Millennials) prefer visiting restaurants that offer menus or dishes with new or innovative flavors/ingredients.¹

These are some of the ingredients that are bringing a global touch to menu items such as appetizers and snacks, burgers, sandwiches, flavored spreads and mayo; and more:

Gochujang (U.S. menu penetration has increased 299.3% over the past four years) This savory, spicy-sweet condiment brings a Korean kick to items like fries, salads, and sandwiches.³

Matcha (+226.3%) Popular in Japan, this powdered green tea is also used in specialty beverages, ice cream, pancakes, and baked goods.⁴

Chia (+143.1%) A grain-like seed from Mexico that is very nutrient dense, making it increasingly popular on menus as a protein alternative.⁵

Calabrian chile pepper (+116.9%) From the Calabrian region of Italy, this small, bright red chile has a spicy and mildly fruity aroma and taste; it’s used for infusing olive oil or flavoring pizza, pasta, stew, and soup.⁶

Black rice (+106.6%) Also known as forbidden rice, this ancient grain is grown in China and parts of India, and can be incorporated into pilafs, mixed with grains such as quinoa, and used in place of more common varieties of rice in dishes like jambalaya or paella.⁷

Shishito (+71.1%) Mild and crisp, this small Asian pepper is most often found blistered on the appetizer menu, but it can also be added to soups or used as a salad topping.⁸

Harissa (+69.7%) Like sriracha before it, this spicy North African paste made from fresh, roasted, and/or dried chilies, tomatoes, garlic, olive oil, spices (cumin, coriander, mint), and lemon or vinegar can be used to add a hot, garlicky, smoky flavor to almost any menu item.⁹

Labneh (+66.4%) Thickened yogurt is widely used in Greek and Middle Eastern cooking, and adds savor to dips, sauces, spreads, and dressings.¹⁰ More tart than the plain variety, Greek yogurt (+34.1%) is also growing.¹¹

Romesco (+50.4%) Originally hailing from Spain, this colorful red sauce is made from roasted red peppers, nuts, and garlic, and can be used to flavor vegetable specialties (including zoodles), chicken and fish, pasta dishes, flatbreads, burgers, and sandwiches.¹²

Yuzu (+44.5%) A tart citrus fruit cultivated in China, Japan, and Korea, the juice and zest are used for flavoring beverages, dressings, and marinades,¹³ including the Japanese ponzu (+30.1%), which adds mirin, soy, tuna flakes, and rice vinegar to the dipping sauce mix.¹⁴

Chimichurri (+52.4%) Ubiquitous in Argentina, this bright green condiment made from fresh parsley, garlic, olive oil, vinegar, oregano, and red pepper flakes has become extremely popular on grilled meats, burgers, and in spreads and sauces.¹⁵

Kimchi (+43.1%) Eaten with nearly every meal in Korea, this traditional fermented-vegetable side dish can now be found topping everything from burgers to benedicts.¹⁶

67% of consumers either love the idea of a mashup concept (23%) or would visit one (44%).²

Discovering Worldly Spice Mixes

Like global shorthand, these spice mixes can be used to bring excitement to dips and spreads, marinades and sauces, dips for bread, a rub or crust for fish or chicken, noodle dishes, and more.

Achiote (South America, Mexico)—Paste or oil made from ground annatto seeds brings vibrant yellow color and an earthy pepperiness to rice dishes and proteins.
Berbere (Ethiopia)—A blend of chili powder and warm spices like allspice, cardamom, cinnamon, cumin, and fenugreek used for stews, soups, and proteins.

Chermoula (North Africa)—Cilantro, garlic, parsley, saffron, cumin, and cayenne are included in this flavorful paste used for fish, chicken, couscous, and vegetables.
Dukkah (Egypt)—Toasted ground nuts, fennel, cumin, coriander, sesame seeds, and paprika add texture as well as flavor to dips, rubs, and vegetables.

Garam Masala (India)—A complex blend of ground spices such as cumin, coriander, cardamom, black pepper, cloves, cinnamon, and nutmeg used as a building block for curries and other specialties.
Gremolata (Italy)—A versatile blend of chopped parsley, garlic, and lemon peel supports many variations (such as fennel, nuts, and breadcrumbs) as a garnish for pasta and braised meats.
Ras el Hanout (Morocco)—Literally meaning “top of the shop,” this complex mixture can include ground cardamom, nutmeg, anise, mace, cinnamon, ginger, various peppers, and turmeric—up to 30 in all for a versatile rub and seasoning.

68% of Millennials and Gen Z have gone out of their way to try a novel global food, compared to 50% of Gen X and 44% of Boomers.¹⁷

Sichimi Togarashi (Japan)—Chile pepper, seaweed flakes, sesame and poppy seeds, peppercorns, garlic, and dried tangerine peel add a kick to noodle dishes, yakitori, soups, and rice dishes.
Za’atar (Middle East)—An all-purpose blend of dried thyme, oregano, marjoram, sumac, toasted sesame seeds, and salt that works particularly well with fish, chicken, eggs, meatballs, vegetables, and lamb.

Zhug (Yemen)—Ground red or green chile peppers and cilantro seasoned with coriander, garlic, salt, black cumin, and other spices, used with falafel, grilled vegetables, fish, meat, and eggs.

Watch: How to make Korean Mexican Fusion Tacos

^{Sources: [1] Technomic, Consumer Food Trends, February 2018. [2] Datassential Trendspotting, Creative Concepts, Mashups (April 2018). [3] Datassential SNAP! Gochujang (2019). [4] Datassential SNAP! Matcha (2019). [5] Datassential SNAP! Chia (2019). [6] Datassential SNAP! Calabrian Chili Pepper (2019). [7] Datassential SNAP! Black Rice (2019). [8] Datassential SNAP! Shishito (2019). [9]. Datassential SNAP! Harissa (2019). [10] Datassential SNAP! Labneh (2019). [11] Datassential SNAP! Greek Yogurt (2019). [12] Datassential SNAP! Romesco (2019). [13] Datassential SNAP! Yuzu (2019). [14] Datassential SNAP! Ponzu (2019). [15] Datassential SNAP! Chimichurri (2019). [16] Datassential SNAP! Kimchi (2019). [17] Datassential Keynote Report, Global Flavors (November 2017).}