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Chef's Notes

Flavor Worth the Wait

October 2022 | MCCORMICK CULINARY & INSIGHTS

Given the gift of time through heightened isolation and reflection around the globe, more people are cooking than ever before. And from farm to table, acceleration is no longer the key ingredient. When food is prepared slowly, with an unmatched passion and intention, we’re able to embrace time-intensive processes to bring out the best characteristics of an ingredient and flavor.

This ritualistic, thoughtful approach lets the food and flavor speak for itself – like a rich, buttery cured prosciutto aged for months, or a slow-roasted pork shoulder that drips with depth and tenderness after hours upon hours of tending to.

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At McCormick, we can deliver these food-forward flavors to applications with our real culinary approach — our solutions are derived from the backbone of cooking reactions that occur in the kitchen.

Inspired by slow cooking techniques, profiles like braised and roasted, lend deep, layered flavor to any application. A world of flavor can be brought to life with our reaction flavor technology. Working hand and hand with our chefs, our PD team will often start with real, natural food, to end up with natural food ingredients. By controlling the time, temperature, and pressure of our reactors (think big pressure cookers), we can create those naturally delicious reaction flavors that occur in cooking. 

 

Here are a few of our favorite ‘created from cooking’ reaction flavors:

  • Braised Beef
  • Baked Sweet Brown Spices
  • Roasted Chicken
  • Roasted Red Pepper

Feeling inspired? To learn more about the future of flavor, contact your McCormick account representative or contact us today.