Tomorrow's top 10 flavour pairings

An appetite for internationally infused tastes, a desire for all-natural foods and a craving for favourite ingredients reimagined with contemporary whimsy are a few of the influences behind the McCormick Flavor Forecast 2009. The report takes an in-depth look at 10 emerging flavour duos.

1. Toasted Sesame and Root Beer: An iconic soda is rediscovered for its versatility as a cooking ingredient, paired with the bold nuttiness of toasted sesame seed.
2. Cayenne and Tart Cherry: The flavours of two superfoods — the heat of cayenne and sweet-sour tang of tart cherry.
3. Tarragon and Beetroot: The hip pair creates a sensory feast that is anything other than predictable or restrained.
4. Peppercorn Melange and Sake: Japan's notable rice wine finds a new partner in the quintessentially French unison of multicoloured peppercorns.
5. Chinese Five Spice and Artisan-cured Pork: Handcrafted artistry merges with a harmonious Asian blend to create an innovative taste sensation.
6. Dill and Avocado Oil: Mild avocado oil finds an elegant partner in clean, minty dill — reflecting the healthy goodness that comes from pure, natural ingredients.
7. Rosemary and Fruit Preserves: Fresh-picked fruit flavours fuse with aromatic rosemary for a progressive interpretation of sweet and savoury.
8. Garam Masala and Pepitas: A beautifully matched global combination of an intoxicating spice blend from India and a prized seed popular in Latin America.
9. Mint and Quinoa: Nutritious, wholegrain quinoa is taken to new heights when paired with the exhilarating, cool taste of mint.
10. Smoked Paprika and Agave Nectar: Smoky sweetness from the purity of nature celebrates a union of Spanish and Mexican ingredients.