Flavor of the Week: Ingredients that made menu moves in 2017

Chermoula heats up on menus

This spicy North African sauce is appearing in more restaurants around the US.

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Turmeric adds flavor, deep color to menus

Caroline Boldt

The spice is known for its earthy flavor and deep, orange color.

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Sunchoke brings elegance to menus

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The under-the-radar ingredient is a fine-dining darling.

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Arugula adds peppery bite

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The leafy green is a familiar sight on many restaurant menus.

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Za’atar spices up dishes

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The zesty spice blend is trending on restaurant menus.

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Butterscotch sweetens with rich flavor

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The brown sugar and butter sauce is familiar to most consumers.

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Black-eyed peas gain traction on menus

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The versatile legume is particularly popular in the South.

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Freekeh shows versatility across the menu

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The young, toasted whole grain can be used in place of other grains to provide a chewy texture and slightly smoky flavor.

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Peach iced tea brings interest to classic drink

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The staple beverage is still growing on restaurant menus.

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Poke adds a creative twist to raw fish

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Fresh fish takes center stage in poke, a Hawaiian fish salad that blends raw sushi-grade fish with toppings and sauces.

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Tart goji berry gives superfood boost

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The Chinese goji berry, often hailed as a superfood for its nutritional content, adds tart flavor to smoothies, oatmeal and grain bowls.

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Chia gains popularity as plant-based protein

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The nutrient-dense seed finds its way into salad dressings, veggie burgers and beverages.

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Bacon jam elevates popular ingredient

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Cooking down the cured pork adds depth of flavor.

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Bao straddle tradition and innovation

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Restaurants fill the Chinese buns with everything from pork to fried fish.

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Mexican chocolate plays up sugar and spice

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Chocolate is flavored with cocoa, cinnamon and other spices.

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Bibimbap mixes up on-trend Korean flavors

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The rice bowl was made for customization.

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Lychee lends sweetness, sophistication

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The fruit adds sweet and tart punch to drinks and dishes.

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Dill adds delicate flavor to dishes

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The versatile herb is already popular with consumers.

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Matcha brightens up menus

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The powdered green tea is gaining popularity in both food and drink.

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Galangal gains traction in global pantry

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The relative of ginger and turmeric is a staple of Thai and Malaysian cuisines.

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Sriracha adds flavor and heat to dishes

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The Thai condiment has a wide range of applications.

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Cardamom punches up variety of dishes

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The popularity of the pungent spice is growing.

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Persimmon sweetens dishes from entrées to desserts

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The fruit is making gains on restaurant menus.

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Korean condiment gochujang brings sweet and heat

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The fermented hot sauce is often a marinade for roast meat or fish.

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Chayote lends Mexican flair to dishes

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The pear-shaped fruit is a common side dish or salad.

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Ghost peppers bring fiery flavor to menus

Ghost peppers

The supremely spicy chiles are becoming more popular at restaurants

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