6. South African flair
South African flavors are growing in popularity, particularly in U.S. restaurants, Datassential said.
Piri piri sauce, often paired with chicken, has grown 44 percent on U.S. menus in the past four years. Braai, a South African barbecue sauce, is becoming more common at U.S. restaurants as well.
Additionally, many brands that specialize in biltong (South African jerky) “are hitting mainstream store shelves at retailers like Whole Foods and Aldi, while South African tea is earning a prime place on both shelves and menus,” Datassential said.
Another hot flavor is tajín, a mix of chili powder, dehydrated lime, and salt.
“It's not a new seasoning – it was invented in Mexico in 1985 – but it's becoming more and more popular,” EatingWell said. “It jazzes up so many foods: try it on fruit, eggs, vegetables, fish, and popcorn. It has a little kick, but it's not super-spicy.”
Photo courtesy of Indian Food Images/Shutterstock
