Yuzu — Asian citrus has taken off in the U.S. during the past several years as homebound consumers look for ways to expand their palates and revitalize tired recipes. Although some of these fruits are difficult to find outside of Asian markets, one in particular is starting to become more prevalent.
Hibiscus — Hibiscus flowers used to generate visions of tropical vacations. Now they are found at restaurants and even local grocery stores. They most often appear in sodas and juices, but the now-famous hibiscus spiraled ginger cookies recipe in the New York Times has consumers eager to order dried, edible hibiscus flowers online to try their hand at these buttery, sweet, floral treats.
Hibiscus also makes for a surprisingly fresh floral layer in many cocktails, whether it’s updating a classic gin and tonic or taking margaritas to a whole new level.
Ancho Chile — Spicier fare is trending for 2022 in a big way, but it’s important to find peppers that provide a preferred flavor profile. Jalapeños are old hat at this point, and although habaneros have gained a lot of attention recently, the next big pepper trend lies in the smoky flavor of ancho chiles. With mild to medium heat and a sweet smokiness, ancho chiles produce fantastic chile paste in addition to adding appealing notes to sauces and marinades, particularly adobo.
Amba — Amba is a condiment originating around India and the Middle East that’s similar to mango chutney. It typically includes pickled green mangoes, vinegar, salt, turmeric, chili powder or cayenne, and fenugreek, although there are all kinds of combos. In Israel, it’s frequently used in sabich (an eggplant and hard-boiled egg sandwich), while it’s added to savory shawarma, kebabs and falafel in India. As more chefs experiment with this unique sauce, it’s finding its way into everything from tacos to barbecue sauce to cakes and sorbets.