Fastest-Growing Herbs, Seeds and Spices
A range of herbs, seeds and spices are growing on menus, adding bold, spicy and other interesting flavours to a variety of dishes. In addition to livening up menus, some of these ingredients are adding micronutrients as well, making them both flavourful and functional.
Watercress, an herb similar in flavour to arugula, seeing the greatest uptick on menus. It is most often showing up in salads and as a garnish on top of Italian noodle dishes. Sage, an herb in the mint family, is another leafy green option growing on menus. Like watercress, sage is being added to a variety of Italian-inspired noodle entrees. Operators are also featuring the herb in lemonades for an herbaceous nonalcohol beverage.
Global flavours in the herbs, seeds and spices category are also showing growth. Japanese wasabi, Indian garam masala and paprika are increasing on menus across Canada.
Operators are serving wasabi—a spicy plant most recognizable in green paste form—both as a stand-alone condiment and infused into sauces such as mayonnaise. In addition to appearing with sushi, operators are serving the spicy, pungent ingredient in nontraditional ways, such as on pizza.
Garam masala, an aromatic Indian spice blend, is most frequently popping up on Asian- and Indian-inspired entrees unsurprisingly. Outside of food, garam masala is appearing in drinks, such as iced tea and milk tea. Another global option showing growth on menus is paprika, often in Mexican-inspired build-your-own dishes, such as bowls, burritos and nachos.
