The demand for ethnic foods has reportedly pushed-up the demand for ethnic use of herbs and spices. The kinds of spices and herbs used in ethnic foods have evolved in demand with respect to their health effects. Facts provided in McCormick Flavor Forecast for 2006. McCormick & Co. claims that a bouquet of cardamom, cinnamon, cloves, pepper, anise, marjoram, sesame, paprika and saffron have been the highly demanded in the year 2006.
The point focused here is, the more diners want to dine on low sodium and low-calorie foods, the chefs are substituting the flavor generated by calories and sodium with spices and herbs. Spices and herbs impart typical flavors to herbs and spices and hence give an edge to ethnic foods enhancing the natural flavor of foodstuffs.
Spice and herb blends have become accessible to consumers and hence they have the advantage of adding spice, tang, bitterness, pungency, aromas, mild flavors to homemade foods instead of banking upon the calorific flavors at fast food joints and eateries.
Doubtless, about the capacity of spices to add flavor to a dish, the herbs and spices add to health and cure body from bacterial infections and free radicals.
Culinary sector and gourmands have spice association who will help them explore a world of spices, so that the knowledge and usage of flavors of spices and herbs substitute the use of additives, few seasonings, calorific sauces and other synthetic ingredients to make a dish palatable to American consumers.
