Three top spices you should check out in 2015

Every year, the culinary and restaurant industries are fueled with new taste and flavor trends that help keep eating interesting. If you grow herbs or spices in your organic vegetable garden, you’ve probably realized the huge difference that the right spices can make in your meals. Whether they are planted in the ground in your backyard, or are part of your indoor gardening project and sprouting in pots on your kitchen windowsill, herbs and spices are a gardening favorite that are here to stay.

When you visit your grocery store or favorite restaurant, you may notice that new spices are gaining popularity. According to the 2013 McCormick & Co. “Flavor Forecast,” industries including restaurant chains, beverage makers, retailers, fast food establishments and packaged food vendors are turning to more ethnic spices to add new flavor profiles to their foods. With these tastes in mind, the culinary industries will be able to view their business in a new light, shed the ordinary and tantalize the taste buds of consumers across the United States. Take a look at some of the favorites:

Reuters explained that dukkah is a spice that hails from the Middle East, and is comprised of toasted sesame seeds, cumin, coriander and nuts.

“Not only is it rich and savory, but it’s also got this great textural aspect to it, which is really important when it comes to food and flavor,” Kevan Vetter, executive chef at McCormick, told the source.

Move over, sriracha: There’s a new Asian hot sauce in town. According to the Food Network, gochujang hails from Korea, and combines red chilis, fermented soybeans, salt and glutinous rice to add a hot kick to your favorite cuisine. This spice has been used in Korean cooking for centuries, but only recently has it made its way to the United States. Try using the pungent paste as an addition to your favorite stews, sauces, dressings, marinades or chilis to send your palate on a spicy ride.

Indian spices
Indian cuisine is some of the most flavorful food available, and it’s about time that regional spices have hit the American food scene. According to Denver Westword, varieties like cardamom, star anise, tamarind, rose water and hing powder may all grow in popularity during 2013¬†as Indian foods like curry become more readily available to the masses. These spices can vamp up flavors in everything from coffee and ice cream to soups, meat and vegetable dishes.