Fastest-Growing Herbs, Seeds and Spices at Emerging Chains
Operators at emerging Canadian chain restaurants are utilizing both classic and specialty herbs, seeds and spices to enhance well-known dishes and drinks. These options are typically paired with other popular flavours to amplify the taste of said items.
Pumpkin spice is on the rise at these establishments. Although pumpkin began as a fall flavour, it now appears earlier each year in limited-time coffee and pastry options and is often paired with butterscotch or chai to complement the nutty flavour.
Operators are turning to saffron as a more premium addition to the plate. This expensive specialty spice has a sweet but earthy flavour profile and is added to both desserts, such as ice cream, and savoury meat dishes, including beef and chicken shawarma. Saffron’s growth can be attributed to consumers’ growing desire for more premium, quality experiences at foodservice.
Sea salt, peppercorn and dill are more common options increasingly popping up across menus at emerging chains. Their growth points to operators progressively looking into cross-utilization of these more familiar herbs/spices. For example, each of these items is regularly menued atop savoury dishes, namely appetizers, sides and entrees, but we’re also seeing appearance in cocktails or indulgent desserts to enhance flavours and excite diners.
