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honey_wasabi

Postcards from the Bench

Sweet Heat? Consider Honey Wasabi

May 2022 | Elaine, Principal Scientist

When it comes to heat, there’s a lot of buzz around the compound capsaicin, responsible for the heat in chilies and many spicy products enjoyed at home and in restaurants. When I was asked to think about creating flavorful heat from a source......

Birdseye

Postcards from the Bench

An Eye on the Thai Bird’s Eye Chile

April 2022 | Brian, Associate Scientist- PD

A fully red and ripened Thai bird chile delivers a sharp, snappy, biting heat that’s popular in Thai cuisine. When I think of this chile, Thai dipping sauce comes to mind, where the heat lends itself to the characteristic balance of savory,......

Chicken Broth, But Make it Vegan

Postcards from the Bench

Chicken Broth, But Make it Vegan

March 2022 | Ron, Principal Research Chef

In the first 6 months of 2020 I decided to embrace the vegan lifestyle. I wouldn’t say it was easy, but it granted me the opportunity to try a variety of meat alternatives, including cheese, ice cream and dairy replacements. I explored what......

ghost pepper

Postcards from the Bench

Frighteningly Hot Ghost Pepper

February 2022 | Luz, Scientist II, PD

From grocery stores to upscale dining heat is everywhere. Fueled by awareness and availability, it’s consumed for fun, delight and even on a dare. So when my team asked me to come up with a “dare you to try this” seasoning, my......

2022_postcards-from-the-bench_peppercorn_hero

Postcards from the Bench

Salt & Pepper Reimagined

January 2022 | Elaine, Principal Scientist

Soulmates in flavor, salt and black pepper are basic pantry staples in almost every household. Recognizable and familiar, they impart the perfect balance of craveable saltiness and peppery heat to dishes from prep stage to tableside. When asked to......

Dill Pickle … But Make it Seasoning

Postcards from the Bench

Dill Pickle … But Make it Seasoning

December 2021 | Darla, Principal Scientist

Has anyone else noticed? Dill pickle is completely having a moment! From hummus to potato chips to whiskey to ice cream, that punchy sour pickle flavor seems to be popping up everywhere. The timing was everything when I was asked to create a bold,......

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