The herb and spice shelf is expanding in commercial and noncommercial kitchens as chefs experiment with new ways to pump up flavor. Turmeric is trending in step with the interest in Indian dishes and functional foods—the spice is essential to many curries and is touted for its anti-inflammatory properties. Spice blends can instantly add global accents to rubs, marinades, salads and sautes. Za’atar, which has a base of ground red sumac berries, imparts a tangy Middle Eastern flavor to food. Also gaining ground is tamarind, used in cuisines as diverse as Filipino and Pakistani for its sweet-sour notes.
Salmon TLC Bowl with turmeric chickpeas at
Protein Bar & Kitchen
Israeli Chickpea Salad with sumac at
Cauli FlowerPower Bowl with tamarind and chile soy glaze at
Pei Wei Asian Diner
Source: Technomic Ignite menu data