African, Latin American, Middle East Seasonings To Become Commonplace On Menus

Among the international foods and cuisines trending in 2016 are those with African flavors, according to a National Restaurant Association survey of 1,600 U.S. chefs. Diners will be introduced to the flavors of Ethiopia and Morocco especially, represented by spice blends like berbere, harissa, dukkah, ras el hanout and tsire. The seasonings will be used on fish, beef, chicken, goat and lamb, couscous, flat breads and vegetables. The chefs also indicated that Latin American and Middle Eastern flavors will appear more often on American restaurant menus, with dishes spiced with chimichurri, peri peri sauce and harissa.