Responding to consumers’ ever-growing interest in and willingness to try new spices and seasonings from less familiar and exotic sources, Symrise Flavors engaged in an in-depth study of Latin American, North African and Southeast Asian foods and beverages, compiling their findings in product literature, and developing flavors and seasonings that can inspire breakthrough product development concepts.

Dylan Thompson, marketing & consumer insight manager with Symrise’s Marketing and Consumer Insights Group, said, “Along with the input of our chefs, we were driven to create flavors and seasonings based on the growing interest in Latin American cuisine of every kind and the increasing awareness and popularity of spices found in North African and Southeast Asian foods. We encourage our customers to request informative literature, gathered from our hands-on exploration of these areas. We also invite customers to request samples of Symrise flavors and seasonings that deliver authentic taste experiences of the countries and regions we have cited. Customers will discover previously unexplored ethnic spices and seasonings that have their roots across the continents.”

Thompson went on to say that due to consumers renewed interest in Mexican cuisine, the following literature would be of special interest to customers. Symrise’s Regional Mexican Seasoning Concepts booklet which presents recipes from the Puebla, Oaxaca, Yucatan and Baja regions featuring spices and seasonings commonly used in these areas. Additionally, he cited other brochures, including:  Latin American Tastes that Go Beyond Mexico, which covers recipes from renowned chefs in Cuba, Brazil, Puerto Rico, El Salvador and Peru and The North African Seasoning Concepts brochure which focuses on recipes that include Piri Piri hot sauce, Harissa, Moroccan barbecue spices, and the spicy blend known as Berbere. There is also a recipe highlighting the Tagine-style of cooking. The Inspirations from Southeast Asia is another booklet that defines cooking styles and seasonings from Vietnam, the Philippines, Thailand and Malaysia, along with recipes for special dishes from each of these countries.

Thompson added, “The informative literature about spices and seasonings from Latin American, North Africa and Southeast Asia was compiled through Symrise’s wide array of global research tools, including Chefs United, our online community of 35,000 chefs sharing their expertise; the Flavor Designers Club, our online panel that is comprised of ‘foodies’; and, the knowledge gathered from experiential treks undertaken by our flavor team. These diverse tools enabled us to integrate the insights of professionals and consumers alike so we can provide a complete understanding of the spices and seasonings that are driving the trends that lead to successful product development. And with that understanding, we were able to develop flavors and seasonings that deliver a truly authentic experience from these regions.”