Every year McCormick Foods takes a look at the flavours that play a distinctive role in culinary arts and science and our every day lives, and makes its predictions for the coming year.

For the first time it has approached the task globally, looking at flavours and trends right across its business, and believes 2012 will be a “groundbreaking year”.

With more than 100 years of experience, Schwartz is McCormick’s leading herbs and spices brand in the UK offering an extensive portfolio that covers condiments, recipe mixes, wet sauces, gravies and stir fry seasonings, made from ingredients sourced from 40 countries.

Now it has brought its chefs, sensory scientists, trend trackers, marketing experts and food technologists from around the globe together to identify what it describes as “the border crossing forces of change on the horizon”.

In areas such as Africa, Asia, Australia, Europe, Latin America and North America, it has gone through a long process of culinary exploration, data discovery and insight development that led to a surprising finding – that the trends influencing our food choices are strikingly similar around the world, even though the specific food, flavours and ingredients we enjoy are rooted in our local cultures.

Its latest Flavour Forecast shows six global trends brought to life through regional flavour combinations and food experiences, and says the results are inspiring and delicious.

Honouring roots is about celebrating the root of a cuisine – whether it is an ingredient combination, signature dish or cooking method – and is a renewed global priority. As cultures evolve, preserving the integrity of regional flavours is crucial to honouring their heritage, even as lifestyles continue to change.

Chefs inspired by initial flavours and cooking styles are applying a fresh perspective that balances modern tastes and cultural authenticity. For instance, Korean barbecues are gaining popularity globally through street food offerings, while interest in authentic latino cooking is growing. Examples of this trend include: cumin with sofrito – authentic hispanic foundational flavours. Sofrito – an aromatic blend of garlic, onion, bell pepper and tomato sautéed in oil – is the flavour base of many traditional Latin dishes, from Spanish to Cuban. Robust cumin, one of the world’s most widely used spices, is taking these “background” aromatics to new places on the global culinary map.

Korean pepper paste with sesame, Asian pear and garlic – BBQ with a global twist is another example. In Korean barbecues, powerful ingredients combine in an intricate harmony for the senses. Gaining popularity as a result of street food and regional live fire specialties, chefs are celebrating the balance inherent in this heritage – dazzling taste buds with a combination of sweet, sour, savoury and bitter.

Quest for the ultimate means that for flavour fanatics, what satisfied yesterday will not do for tomorrow. Those searching for the pinnacle of fulfilment in food are on a quest to achieve greater sensory heights. For some, the “ultimate” might equal excellent quality; for others, it is about textures, colours and layers of enjoyment.

Chefs are looking for combinations that create powerful bursts of elemental flavours – zesty, refreshing, umami or pungent – for the ultimate taste experience. For example, Limoncello is making a transition from cocktails to savoury meat dishes and desserts, while food with a cooling effect, not just as a counter to spicy food, are being appreciated more. Examples include: dill with mint, melon and cucumber – the ultimate refresher.

The cooling blend of cucumber and melon gets a kick from lively dill and mint. Prized in Turkish, Greek and African cooking for the refreshment they bring, the combination of dill and mint adds an unexpected savoury backbone and subtle herbal sweetness.

Also Meyer lemon with lemon thyme, Limoncello and lemon peel – the ultimate lemon. With its mellow acidity, Meyer lemons mingle with the familiar bitterness of lemon peel, sweetness of Limoncello, and the citrus, herbal notes of lemon thyme. The result is a bracing combination that showcases the lemon’s multi dimensional flavour profile.

Veggies in vogue considers veggies that have suffered from overcooking, over saucing and lack of inspiration in their dishes. Thanks to enthusiastic chefs, the quality of seasonal produce and the growth of fresh markets, there is renewed hope for them. Shown through new cooking techniques and inventive bursts of flavour, it’s now the vegetable’s time to shine. In addition, many people are now opting to go meatless one day each week for health reasons. Examples include: aubergine with honey – worldly veggie with sweet heat.

Aubergine is a diverse, global favourite that often replaces meat in dishes because of its substantial texture and flavour. Naturally sweet honey and the fiery North African condiment harissa add intensity, elevating aubergine to a starring role in many international cuisines.

Squash with red curry and pancetta – versatile veggie with a touch of Thai is another example. Red curry brings an air of the exotic to squashes for a match that can be enjoyed all year round. This spicy curry blend warms up winter squashes, while waking up summer varieties. Savoury pancetta adds a hip twist, thanks to everyone’s passion for cured meat.

Simplicity shines as a trend shows that the most memorable food is often the simplest, and is almost a backlash against complexity. As chefs focus on highlighting quality ingredients with simple preparations, they have moved away from the clutter of flashy presentations and innovations.

Their creativity is balanced with a dose of restraint. Clear, unpretentious flavours are an approachable celebration of the basics and remind people what real food tastes like, while still giving the wow factor. Examples include: ginger with coconut – warm spice joins tropical favourite.

Ginger’s multi faceted personality is celebrated for its endless possibilities for sweet and savoury dishes. Creamy, cool coconut is a deliciously contrasting, although complementary, counterpoint to the intensity of ginger.

Also vanilla with butter – pure essentials for real goodness. Vanilla is one of the most unmistakable flavours. When it is paired with creamy, rich butter, this duo elevates baked goods. New savoury applications bring the pairing to the forefront, transforming everyday meals into simple indulgences.

Flavourful swaps mean that in the quest for personal well being, small changes add up to big results. Simple swaps can help make consistently better choices for the mind, body and soul without losing enjoyment. Balancing an appetite for bold flavour with a hunger for good health is key to achieving wellness goals. Herbs and spices are a great way to add flavour and improve taste with less fat, salt and sugar. Examples include: red tea with cinnamon and plum – better for you beverage meets fruit and spice.

Known as rooibos in its native South Africa, caffeine free red tea has a nutty taste and deep auburn colour. Having conquered the healthy drinks realm, red tea is emerging as a flavour in a wide range of dishes, both savoury and sweet. Juicy plums and warm cinnamon round out this aromatic, antioxidant powered trio.

Also grapefruit with red pepper – a new take on lemon pepper. Grapefruit and red pepper deliver big flavours. With a range of bright offerings – juice, zest, pulp – grapefruit meets a similarly versatile match in the exciting assortment of red pepper forms and varieties. An added bonus, this duo also boasts promising metabolism boosting benefits.

No boundaries cover the culinary trailblazers cooking outside the lines by discovering, reinventing and playing with food. We now have the freedom to explore and enjoy whatever food we want, whenever we want. Blending inspirations and shedding the confines of traditional “rules” equals a renewed permission to have fun. From shaking up meal times to packing the flavour of a whole dish into a single bite, consumers are guided by a single, simple mantra: anything goes.

For example, breakfast any time with dishes that include corn masa that strikes a chord with people wanting gluten free food and interested in Mexican cuisine and superfoods such as blueberries. Examples include: sweet soy with tamarind and black pepper – steak sauce with an oriental flair.

An indispensable flavouring in its native Indonesia, sweet soy is a savoury sweet, molasses like sauce – also known as kecap manis. Together with black pepper and tamarind, these boundary bending ingredients bring new inspiration to a condiment culture.

Blueberry with cardamom and corn masa – from everyday to extraordinary shows, in an unexpectedly collision of influences, an all American standby fruit meeting a staple of Mexican cooking and India’s versatile “queen of spices”. The combination bursts with excitement, transcending meal times and regional borders.

• For more information, visit www.flavorforecast.com, www.schwartz.co.uk or www.mccormickcorporation.com