McCormick Unveils Flavor of the Year

Now in its 25th year, McCormick’s Flavor Forecast has proven to be the ultimate culinary guide in predicting flavor trends that will shape our palates.

(from Left) Chef Tenten Casasola, Head of Innovations and New Product Development at McCormick Philippines; Chef JB Reyes, McCormick Philippines’ Innovation Chef and co-owner and Head Chef of Curious Coffee; and Chef Tawinkarn Ariyavardahorn or Chef Pix, McCormick’s Research Chef unveil the 2025 Flavor of the Year

This year, the global flavor giant unveiled its predictions at the recent McCormick Culinary’s Together We Flavor 2025 gathering held at Grand Hyatt Manila in Taguig. The one-of-a-kind Glamping Gastronomy Adventure showcased a delicious mix of tastes that are adventurous, exciting, and comforting, bringing together food lovers.

Identifying Flavor Trends

Launched in 2000, McCormick’s Flavor Forecast is more than just a list of ingredients; it’s a meticulously researched exploration of connections between food and culture. McCormick’s team of experts go on a global food exploration, visiting 15 countries like France, South Africa, Thailand, Mexico, Canada, Australia, China, and many more, sampling over 150 dishes and analyzing 200+ sources, from culinary publications to social media trends. This rigorous process, which involves going over 300 ideas, culminates in the identification of four macro trends that show the future of taste.

The relevance of this initiative is undeniable. In a world that is increasingly driven by experiential consumption, understanding the public’s evolving palate is crucial for businesses and consumers alike. McCormick’s Flavor Forecast provides valuable insights into emerging culinary trends, enabling chefs, food manufacturers, and home cooks to stay ahead of the curve. Previous forecasts have successfully predicted the rise of now-ubiquitous flavors like chipotle, pumpkin spice, Korean BBQ, chamoy, and ube, proving the accuracy and influence of McCormick’s predictions.

Together We Flavor 2025

“At McCormick Philippines, we remain committed to leading the way in discovering and delivering the next big flavors that will shape menus, influence consumer preferences, and drive innovation across the food industry. The insights we’ll be sharing are designed to support our partners, whether you’re creating new dishes, enhancing existing recipes, or exploring new market opportunities.” Said Rebecca Sy, President of McCormick PH.

Grand Hyatt Manila’s chefs prepare the flavor-rich dishes to be served at the event

McCormick highlighted this year’s key trends through its three culinary trailblazers who are shaping the future of taste. Chef Tenten Casasola, Head of Innovations and New Product Development at McCormick Philippines; Chef JB Reyes, McCormick Philippines’ Innovation Chef and co-owner and Head Chef of Curious Coffee; and Chef Tawinkarn Ariyavardahorn or Chef Pix, McCormick APZ Research Chef.

This year, McCormick unveiled its three Flavor Forecasts: Tropical Vibes, Charred & Smoked, and Deliciously Unexpected.

Tropical Vibes taps into the desire for escapism, bringing the vibrant flavors of warm-weather destinations to our tables. Expect to see a delicious medley of tropical fruits like guava, chilies like Jamaican jerk, and the sweet-heat combination of mango habanero, along with pineapple trends. “Tropical Vibes is like a flavor passport, opening the door to new and exciting taste experiences. It goes beyond just tropical fruits—it’s about reimagining them in unexpected ways. These flavors are showing up everywhere, from craft cocktails to bold, spicy condiments. Cuisines from warm-weather regions, like Jamaica and Peru, are stepping into the spotlight, bringing fresh, fiery, and vibrant flavors to the table. Here in the Philippines, this isn’t just a trend—it’s how we eat. We’ve always embraced the balance of sweet, tangy, and spicy,” shared Chef Tenten.

For Tropical Vibes, the Philippines’ own culinary heritage is highlighted with recipes like Fish Kilawin with Coconut Milk and drinks like Coconut Pandan Cold Brew–a cold brew coffee infused with McCormick Pandan and Thai Kitchen Coconut Milk.

Charred & Smoked elevates classic cooking techniques, adding depth and complexity to dishes. The increased use of smoky, charred, roasted, and ultra-caramelized notes in unique ways, in a variety of applications, helps emphasize the natural characteristics of a dish or ingredient. Its flavor notes, Charred Cabbage, Smoke Cheeses and Sauces, Liquid Smoke, and Smores and Beyond, show how this trend explores the nuanced flavors that emerge from fire and smoke.

“There’s something about smoky, fire-kissed flavors that create a whole new depth of taste. It could be the rich intensity of slow-smoked meats, the slight bitterness of a perfectly charred vegetable, or even the subtle smokiness infused into a cocktail. But this trend isn’t just about grilling—it’s evolving. Smoke and char are making their way into fine dining, fast-casual menus, and even everyday snacks and condiments,” shared Chef JB.

Filipino cuisine gets a smoky twist with dishes like Smoked Bacon Chawanmushi; Smoked Fish Stuffed Charred Onigiri with Nuoc Cham; and Coconut Lime Grilled Chicken with Burnt Tom Kha Gai Soup. For this trend, event partner Grand Hyatt Manila’s resident mixologist served Fumes–a cocktail with scotch whisky, mixed with Dragonfruit juice, sugar syrup, egg white, McCormick’s Calamansi Seasoning as juice, and literally prepared with hickory smoke before serving.

Deliciously Unexpected caters to the growing appetite for novelty, showcasing familiar ingredients in surprising new formats. “Unexpected formats are changing the game, blending sweet, savory, and bold contrasts in ways that just make sense like Green Curry Sponge Cake. Coffee isn’t just coffee anymore—it’s getting a savory twist with sesame and curry. Hot and cool combos? Blowing up like chili cucumber salad and spicy shrimp cucumber. And that “swicy” trend we called two years ago? It’s leveled up through unique dishes like Gochujang Ice Cream and other complex, trending spicy-sweet flavors. Now we’re seeing umami-packed, crunchy textures—like spicy tortilla chips dipped in milk chocolate, even umami drinks showing more experimentation with beverages. Bold, unexpected, and absolutely addictive,” explained Chef Pix. Think Avocado Affogato, Sweet Corn Cake with Spicy Chocolate Buttercream, Thai Tea Spiced Pork Belly, and Fish Sauce Caramel Chicken Wings.  Meanwhile, Chef JB and Chef Tenten also unveiled their own deliciously unexpected pairings. Chef Tenten’s Ube Gnocchi with Caramelized Coconut Sauce and Cheese Crisps is the perfect sweet-salty balance, along with the Salted Egg Yolk Ice Cream with Tuyo Waffle Cone, Spicy Tomato Jam, Tuyo Caramel Toffee Crunch, and Chef JB’s Fried Banana & Mango Lumpia with Sweet Chili Dessert Sauce.

At Grand Hyatt Manila, guests were treated to Pink Peppercorn Macaron with Roasted Pineapple & Mascarpone Cream and other cocktail mixes inspired by these flavors, such as Vodka Jasmin Tea Infused with Milkwash and tonic water. This trend clearly encourages culinary experimentation and pushes the boundaries of traditional flavor pairings.

Unveiling the 2025 Flavor of the Year

Chef Tenten had the honor of unveiling the 2025 Flavor of the Year, Aji Amarillo. This Peruvian pepper has a unique blend of fruity and spicy notes, embodying the spirit of all three trends. Its versatility allows it to seamlessly integrate into a wide range of dishes, from appetizers and entrees to cocktails and desserts.

McCormick predicts that Aji Amarillo will soon become a staple on menus worldwide, adding a vibrant and adventurous touch to culinary creations. Special recipes were also unveiled for the Aji Amarillo like the Charred Pineapple Daiquiri, Pineapple Chicken Shawarma, and Green Curry Cashews.

To add to the guests’ appreciation of the forecasts, McCormick Sour Seasoning sachets were distributed at the event, highlighting the previous year’s trends and Flavor of the Year, Tamarind. Bold and tangy, tamarind’s flavor profile is widely used in tropical countries like the Philippines, adding an exciting kick to any dish and drink. Aside from Tamarind, McCormick’s Sour Seasoning line products also include Calamansi and Lime seasonings. All three flavors can be easily used for marinades, grilled meat, dressings, sauces, and beverages for a surprisingly bold sour kick. 

The 25th edition of the Flavor Forecast underscores McCormick’s commitment to innovation and its ability to anticipate the evolving tastes of consumers. By identifying and highlighting emerging trends and flavors, McCormick continues to shape the culinary landscape, inspiring chefs and food enthusiasts to explore new and exciting culinary horizons. “We’re proud to celebrate the 25th edition of the Flavor Forecast. For years, this platform has consistently been at the forefront of identifying emerging trends, unique ingredients, and innovative cooking techniques that are shaping culinary experiences around the world. Through years of research and expertise, the Flavor Forecast has empowered businesses to stay ahead of the curve, inspiring menus, products, and dining experiences that truly resonate with consumers,” said Sy. 

For more on McCormick’s 25th Edition Flavor Forecast, you may visit https://www.mccormick.com/flavor-forecast-2025. You may also follow McCormick Philippines on Lazada and Shopee to stay updated on its latest products.

“Here’s to a flavorful future ahead!” said Rebecca Sy, President of McCormick PH.