Bakery & Desserts
From first bite to final crumb.
Black Cardamom | Tagine | Szechuan Pepper | Plum
Indulgent sweet profiles to vibrant fruity varieties, bold spicy twists and savory additions, we’re highlighting four growing flavors in the food and beverage space today to help inspire your brand. Read on for flavor and culinary insights on black cardamom, tagine, Szechuan pepper, and plum.
Black Cardamom
Black cardamom offers bold, smoky depth rooted in Asian and Indian cuisines. Its distinctive, slightly menthol notes add complexity to both sweet and savory applications.
Tagine
Tagine is a centuries-old Moroccan tradition, slow-cooking meats, vegetables, fruits, and spices in its namesake vessel. Warming notes of clove and cinnamon create an aromatic, layered profile that balances sweet, savory, and tangy flavors.
Szechuan Pepper
For a multisensory heat experience, Szechuan peppercorn delivers bright citrus notes, gentle peppery warmth, and a signature tingling finish. 74% of consumers are very or extremely interested in its unique heat (McCormick Flavor Solutions, Spicy Lovers Survey, May 2025).
Plum
Enjoyed fresh, dried (as prunes), cooked, fermented, or pickled (as a condiment called ume in Japanese cuisine), plum flavor is well suited for beverages, alcoholic drinks, bakery, confectionery, and savory sauces.
