Time to take a bow, oregano, lemon grass and red curry. Welcome cayenne pepper, rosemary and sesame, along with seven other spices voted into the 2009 Flavor Forecast.

The survey, conducted by McCormick and Co., was accomplished with the help of a kitchen full of chefs, cookbook authors and TV food personalities, all of whom Kevan Vetter, McCormick executive chef, feels did an excellent job of predicting coming food trends.

Q: What were the deciding factors in choosing this year’s spice winners?

A: It was a yearlong process. We networked with internal and food experts from outside to tell us what was happening in food service to flush out the common themes we’re seeing up-and-coming. As our report has evolved, there are things that stay on and things that drop off, depending on trends. We see how the globalization of food is continuing to grow and change, such as people wanting to eat more natural. And antioxidants are a big thing now. Pound for pound, spices are a super source of antioxidants, and people are trying to consume more — and not just in pill form. They’re trying to consume more through a healthy diet.

Q: Who were some of the chefs you called on to help?

A: Christopher Lee and Richard Blaise from “Top Chef,” John Besh, a James Beard Foundation winner and “Iron Chef” winner; Cat Cora from “Iron Chef,” mixologist Justin Beam. We’re looking at the entire world of food from the kitchen to the bar. Things evolve and change and get more exciting — even consumers and their perceptions. We saw they are looking at ingredients from the past and present, combining comforting and familiar foods with something new. Who doesn’t love root beer? But pair it with toasted sesame seed, and you have a taste of the past with a nice flavor to it in our short-ribs recipe.

Q: How does this year’s lineup of spices compare to last year’s?

A: There was some crossover. Like, last year we had red curry on the list. This year we have garam masala that is a mixture of spices, one of which is curry. I would have to say we get better every year. Like this year, we think mint will be big, and pair it with quinoa — that’s a super grain. We have some great pairings this year that represent some of the micro and macro trends of how people are eating.

Q: Did the spices chosen last year prove to be the most popular? Did more cooks and chefs start using them? How solid were your predictions?

A: We go back at the end of the year and track, and we’re always amazed with how accurate we are. As things start to evolve, we go down the list, and we’ve been able to see the future of food. I think we’ve done a great job at predicting flavors that inspire people.

Cayenne Pepper

Spicy Pulled Pork in Tart Cherry Sauce With Vanilla Slaw

The pairing of two antioxidant-rich ingredients — cayenne and tart cherries — is a perfect match in slow-cooked pulled pork. The cayenne brings an underlying heat, and the dried cherries add a sweet-and-sour balance.

3 pounds boneless pork shoulder roast, trimmed

1⁄2 cup coarsely chopped dried tart cherries

1 medium onion, cut into thin wedges

1⁄2 cup ketchup

1⁄3 cup cider vinegar

1⁄4 cup packed brown sugar

2 tablespoons instant espresso powder

11⁄2 teaspoons crushed red pepper or 1 teaspoon ground cayenne pepper

1 teaspoon Saigon cinnamon

1 garlic powder

1 teaspoon sea salt

10 sandwich rolls (optional)

Vanilla Slaw (recipe follows)

Place pork, cherries and onion in slow cooker. Mix remaining ingredients (except rolls and Vanilla Slaw) in medium bowl until blended. Pour over pork. Cover. Cook 8 hours on low or 4 hours on high. Remove pork from slow cooker. Shred pork, using two forks. Return pork to slow cooker. Mix and heat with sauce before serving. Serve on sandwich rolls with Vanilla Slaw, if desired. Makes 10 servings.

Vanilla Slaw: Mix 3 tablespoons olive oil, 1 tablespoon cider vinegar, 1 teaspoon Dijon mustard, 1⁄2 teaspoon pure vanilla extract and 1⁄4 teaspoon sea salt in large bowl until well blended. Add 1 package (12 ounces) broccoli coleslaw; toss to coat well. Cover. Refrigerate until ready to serve.

Chinese five spice

Mixed Greens With Five-Spiced Bacon and Poached Egg

This recipe gives the classic French bistro salad a creative twist with Chinese five spice-scented apples and candied bacon.

Candied bacon:

6 to 8 slices 1⁄4 inch-thick cut bacon

1⁄4 cup honey

1 teaspoon Chinese five spice

Salad:

2 tablespoons water

1 tablespoon lemon juice

1⁄2 teaspoon Chinese five spice

1 large Fuji apple, cored and thinly sliced

3 tablespoons white wine vinegar

2 tablespoons finely chopped shallots

1 tablespoon Dijon mustard

1⁄4 teaspoon coarsely ground black pepper

8 cups assorted micro-greens or mixed salad greens

Poached eggs:

1 tablespoon white wine vinegar

6 large eggs

Chinese five spice (for garnish)

For the candied bacon: Arrange bacon slices in single layer on foil-lined 15- by 10- by 1-inch baking pan. Bake in preheated 400 F oven 5 minutes or until bacon edges begin to curl. Remove pan from oven. Carefully drain drippings into a glass measuring cup. Set aside. Microwave honey and Chinese five spice in small microwavable bowl on high 30 seconds, stirring after 15 seconds. Brush bacon with honey mixture. Bake 5 to 10 minutes longer or until bacon is browned and crisp. Carefully drain any additional drippings into measuring cup. Cool bacon on wire rack. Break into bite-size pieces. Set aside.

For the salad: Mix water, lemon juice and Chinese five spice in small bowl. Add apple slices; toss to coat well. Mix 1⁄4 cup of the warm bacon drippings, vinegar, shallots, mustard and pepper in small bowl with wire whisk until well blended. Set aside.

For the poached eggs: Fill large deep saucepan with 2 inches of water. Add 1 tablespoon vinegar; bring to boil. Reduce heat to medium. Break 1 egg into small dish. Carefully slide egg into simmering water (bubbles should begin to break the surface of the water). Repeat with remaining eggs. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken. Carefully remove eggs with slotted spoon. Drain on paper towels.

To serve: Divide greens among six plates. Top each with a poached egg. Sprinkle eggs with additional Chinese five spice. Arrange drained apple slices and bacon around salad. Warm dressing, if needed, and drizzle over salads. Serve immediately. Makes 6 servings.

Chinese five spice

Mixed Greens With Five-Spiced Bacon and Poached Egg

This recipe gives the classic French bistro salad a creative twist with Chinese five spice-scented apples and candied bacon.

Candied bacon:

6 to 8 slices 1⁄4 inch-thick cut bacon

1⁄4 cup honey

1 teaspoon Chinese five spice

Salad:

2 tablespoons water

1 tablespoon lemon juice

1⁄2 teaspoon Chinese five spice

1 large Fuji apple, cored and thinly sliced

3 tablespoons white wine vinegar

2 tablespoons finely chopped shallots

1 tablespoon Dijon mustard

1⁄4 teaspoon coarsely ground black pepper

8 cups assorted micro-greens or mixed salad greens

Poached eggs:

1 tablespoon white wine vinegar

6 large eggs

Chinese five spice (for garnish)

For the candied bacon: Arrange bacon slices in single layer on foil-lined 15- by 10- by 1-inch baking pan. Bake in preheated 400 F oven 5 minutes or until bacon edges begin to curl. Remove pan from oven. Carefully drain drippings into a glass measuring cup. Set aside. Microwave honey and Chinese five spice in small microwavable bowl on high 30 seconds, stirring after 15 seconds. Brush bacon with honey mixture. Bake 5 to 10 minutes longer or until bacon is browned and crisp. Carefully drain any additional drippings into measuring cup. Cool bacon on wire rack. Break into bite-size pieces. Set aside.

For the salad: Mix water, lemon juice and Chinese five spice in small bowl. Add apple slices; toss to coat well. Mix 1⁄4 cup of the warm bacon drippings, vinegar, shallots, mustard and pepper in small bowl with wire whisk until well blended. Set aside.

For the poached eggs: Fill large deep saucepan with 2 inches of water. Add 1 tablespoon vinegar; bring to boil. Reduce heat to medium. Break 1 egg into small dish. Carefully slide egg into simmering water (bubbles should begin to break the surface of the water). Repeat with remaining eggs. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken. Carefully remove eggs with slotted spoon. Drain on paper towels.

To serve: Divide greens among six plates. Top each with a poached egg. Sprinkle eggs with additional Chinese five spice. Arrange drained apple slices and bacon around salad. Warm dressing, if needed, and drizzle over salads. Serve immediately. Makes 6 servings.

Dill

Grilled Scallops and Persimmon With Dill-Infused Avocado Oil

Grilled sea scallops, papaya and persimmon are finished with a tropical-flavored avocado oil accented with dill, coriander and lime.

1⁄4 cup avocado oil

1⁄2 teaspoon dill weed

1 tablespoon lime juice

1 tablespoon agave nectar or honey

1 teaspoon coriander seed, coarsely crushed

3⁄4 teaspoon sea salt

1⁄2 teaspoon coarsely ground black pepper

1⁄4 teaspoon ground ginger

1 pound large sea scallops (about 12)

1 large papaya, peeled, seeded and cut into 8 (2- by 1-inch) pieces

1 Fuyu persimmon, cut into 8 wedges or 1 large ripe mango, peeled and cut into 8 (2- by 1-inch) pieces

Heat oil in small saucepan on medium-low heat. Add dill weed; cook and stir 1 minute or until fragrant. Cool slightly. Stir in lime juice, agave nectar, coriander seed, sea salt, pepper and ginger until well mixed. Reserve 3 tablespoons oil mixture for serving with the skewers. Drizzle remaining oil mixture over scallops and fruit in large bowl. Toss gently to coat well. Cover. Refrigerate 30 minutes. Alternately thread 3 scallops and 2 each papaya and persimmon pieces onto each double skewer.

Grill over medium heat 8 to 10 minutes or until scallops are opaque and fruit is lightly browned, turning once. Drizzle skewers with reserved oil mixture to serve. Makes 4 servings.

Garam masala

Pepita-Crusted Halibut With Blood Orange Jicama Chutney

Garam masala, an aromatic spice blend from India, seasons a pepita (pumpkin seed) crust for halibut. Fresh mango, jicama and blood orange make a refreshing complement to the crispy fish.

3 blood oranges or small seedless oranges

3 tablespoons olive oil, divided

1⁄2 cup matchstick jicama strips

1⁄3 cup cubed peeled mango

1⁄4 cup chopped red onion

1 tablespoon champagne vinegar

1 tablespoon agave nectar or honey

21⁄4 teaspoons garam masala, divided

1 tablespoon coarsely chopped fresh cilantro

1⁄2 cup unsalted pepitas (shelled pumpkin seeds or kernels), coarsely chopped

1⁄2 teaspoon sea salt

1 egg white, lightly beaten

4 halibut fillets (about 1-inch thick), skin removed (1 to 11⁄3 pounds)

Peel and section 2 of the oranges. Squeeze juice from remaining orange. Set aside. Heat 1 tablespoon of the oil in large nonstick skillet on medium heat. Add jicama; cook and stir 3 minutes or until tender-crisp. Add mango, onion, 1⁄4 cup of the orange juice, vinegar, agave nectar and 1⁄4 teaspoon of the garam masala; cook and stir 1 minute or until sauce is slightly thickened and heated through. Remove from heat. Stir in orange sections and cilantro. Spoon chutney into bowl. Set aside.

Mix pepitas, remaining 2 teaspoons garam masala and sea salt in shallow dish. Brush fish with egg white. Coat both sides evenly with pepita mixture.

Heat remaining 2 tablespoons oil in large nonstick skillet on medium heat. Add fish; cook 3 to 4 minutes per side or until fish flakes easily with fork and crust is crisp and golden brown. Serve with Blood Orange Jicama Chutney. Makes 4 servings.

Mint

Rack of Lamb With Quinoa-Hazelnut Crust and Mint Pesto

Multicolored quinoa and hazelnuts are used to create a stunning crust for lamb. The earthy, nutty flavor is complemented by a cooling mint pesto and yogurt sauce.

2 tablespoons red quinoa

2 tablespoons white (pearl) quinoa

1⁄2 cup water

1⁄4 cup plus 1 tablespoon finely chopped toasted hazelnuts, divided

2 racks of lamb (about 1 pound each)

3 tablespoons olive oil, divided

1 teaspoon sea salt

1⁄4 teaspoon coarsely ground black pepper

2 teaspoons lemon juice

2 tablespoons mint flakes

1⁄4 teaspoon garlic salt

1 cup plain Greek-style yogurt

Rinse quinoas; drain well. Bring quinoas and water to boil in small saucepan on medium-high heat. Reduce heat to low; cover and simmer 13 minutes or until liquid is absorbed, stirring occasionally. Spread cooked quinoa on baking sheet to cool. Stir in 1⁄4 cup of the hazelnuts. Set aside.

Brush racks of lamb lightly with 1 teaspoon of the oil. Sprinkle with sea salt and pepper. Coat lamb with quinoa mixture, pressing firmly to adhere. Place lamb on roasting rack in foil-lined shallow roasting pan. Drizzle with 2 teaspoons of the remaining oil. Roast lamb in preheated 450 F oven 20 to 25 minutes or until desired doneness.

Meanwhile, mix remaining 2 tablespoons oil, remaining 1 tablespoon hazelnuts, lemon juice, mint flakes and garlic salt in small bowl until well blended. Stir 1 teaspoon of the pesto into yogurt. To serve, carve lamb into chops. Drizzle with remaining pesto. Serve with yogurt sauce. Makes 6 servings.

Peppercorns

Peppercorn Mélange Chicken and Udon Noodles in Lemon Grass-Sake Broth

The pairing of Peppercorn Mélange and sake adds heat and floral notes to this Japanese-inspired meal-in-one udon noodle bowl with grilled chicken, shiitake mushrooms and vegetables.

2 teaspoons McCormick Peppercorn Mélange, divided

1⁄2 teaspoon sea salt

11⁄4 pounds boneless skinless chicken breast halves

3 stalks lemon grass

1 tablespoon sesame oil

4 heads baby bok choy, cut in half lengthwise

8 shiitake mushrooms, sliced

5 cups chicken stock

1⁄3 cup dry sake (Japanese rice wine)

1⁄2 teaspoon ground ginger

1⁄2 cup snow peas

1⁄4 cup each red and yellow bell pepper strips

2 packages (about 7 ounces each) precooked/instant udon noodles, cooked as directed on package

2 green onions, thinly sliced (optional)

Place 1 teaspoon of the peppercorns in large resealable plastic bag. Close tightly. Pound with a rolling pin, mallet or heavy skillet until coarsely cracked. Mix with sea salt. Press seasoning mixture onto both sides of chicken breasts. Grill over medium-high heat 6 to 8 minutes per side or until chicken is cooked through, turning frequently. Keep warm. Place remaining 1 teaspoon peppercorns and lemon grass stalks in the center of a piece of cheesecloth or a coffee filter. Tie tightly with a long piece of string.

Heat sesame oil in large saucepan on medium heat. Add bok choy and shiitake mushrooms; cook and stir 2 minutes. Add chicken stock, sake, ginger and the spice bundle; bring to boil. Reduce heat to low; simmer 5 minutes. Add snow peas and bell peppers; simmer 5 minutes longer or until tender-crisp. Remove spice bundle.

Slice chicken diagonally into thin slices. Divide noodles, broth mixture and chicken evenly among soup bowls. Sprinkle with green onions, if desired. Makes 6 servings.

Rosemary

Warm Rosemary Brie Cake With Peach Preserves

The combination of a rosemary-scented cake, creamy brie and peach preserves is a perfect balance of sweet and savory.

11⁄4 cups flour

1 teaspoon baking powder

1 teaspoon crushed rosemary

1⁄4 teaspoon salt

1⁄2 cup (1 stick) butter, at room temperature

3⁄4 cup sugar, divided

4 eggs, at room temperature, separated

1⁄4 cup milk

1 round (8 to 10 ounces) Brie cheese

1⁄2 teaspoon cream of tartar

2⁄3 cup peach or apricot preserves, at room temperature

Mix flour, baking powder, rosemary and salt in small bowl. Butter and flour 9-inch springform pan. Slice brie evenly into 3 horizontal layers. Place 1 layer, skin side down, in center of bottom of prepared pan. Cut remaining 2 layers in half. Place, skin side down, around brie in pan so that most of the bottom of the pan is covered with brie, leaving about 1⁄2-inch uncovered around edge of inside of pan. Set aside.

Beat butter and 1⁄4 cup of the sugar in large bowl with electric mixer on medium-high speed 3 to 4 minutes or until light and fluffy, scraping sides of bowl occasionally. Add egg yolks; beat on high speed until well blended, scraping sides of bowl occasionally. Beat in 1⁄2 of the flour mixture, milk and then remaining flour mixture on low speed until well blended, scraping sides of bowl occasionally.

Beat egg whites in clean large bowl with electric mixer on high speed 2 minutes or until soft peaks form. Mix remaining 1⁄2 cup sugar and cream of tartar in small bowl. Gradually beat into egg whites. Beat until stiff peaks form. Stir 1⁄3 of the egg white mixture into egg yolk mixture until well blended. Gently stir or fold remaining egg white mixture into egg yolk mixture. Pour and spread batter over brie to create an even cake layer.

Bake in preheated 325 F oven 30 to 35 minutes or until toothpick inserted in center comes out clean. Run small knife or metal spatula around rim of pan to loosen cake. Cool about 30 minutes in pan on wire rack. Remove rim of pan. Spread top of cake evenly with preserves. Serve warm. Refrigerate any leftover cake. Makes 12 servings.

Smoked Paprika

Smoked Paprika Shrimp With Poblano Polenta and Red Pepper-Agave Sauce

The perfect match of Spanish smoked paprika and agave nectar brings sweet, smoky heat to this vibrantly flavored and colored dish.

Red pepper-agave sauce:

1 tablespoon olive oil

1⁄4 cup chopped red onion

3 tablespoons agave nectar or honey

11⁄2 pounds red bell peppers, roasted or 1 jar (12 to 13 ounces) roasted red peppers, drained

1⁄2 cup chicken stock

1⁄2 cup heavy cream

1 tablespoon tomato paste

Poblano polenta:

1 quart (4 cups) milk

1 teaspoon sea salt

1 cup polenta

2 tablespoons butter

1 cup shredded Manchego cheese

1 cup fresh or thawed frozen corn kernels

1⁄4 cup finely chopped roasted poblano chile or 1 tablespoon chopped drained pickled jalapeno pepper

Smoked Paprika Shrimp:

1 pound large shrimp (21 to 25 count), peeled and deveined

2 tablespoons olive oil, divided

2 teaspoons smoked paprika

1⁄2 teaspoon sea salt

1⁄2 teaspoon coarsely ground black pepper

2 green onions, thinly sliced

For the red pepper-agave sauce: Heat oil in small skillet on medium heat. Add onion; cook and stir 2 minutes or until softened. Add agave nectar; cook and stir 1 minute or until onion starts to caramelize. Place roasted bell peppers, chicken broth, heavy cream, tomato paste and onion mixture in blender or food processor; cover.

Puree until smooth. Spoon bell pepper mixture into medium saucepan. Bring to boil on medium heat. Cook 10 to 12 minutes or until sauce is slightly thickened. Keep warm.

For the poblano polenta: Bring milk and sea salt to simmer in heavy 2-quart saucepan on medium heat. Whisking constantly, add polenta in thin stream. Stirring frequently, cook 10 minutes. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Remove from heat. Stir in butter, corn, cheese and chile until well mixed. Keep warm.

For the smoked paprika shrimp: Toss shrimp with 1 tablespoon of the oil. Sprinkle with smoked paprika, sea salt and pepper. Heat remaining 1 tablespoon oil in large nonstick skillet on medium-high heat. Add shrimp; cook and stir 3 minutes or just until shrimp turn pink.

To serve: Spoon poblano polenta onto each plate. Drizzle red pepper-agave sauce around polenta. Arrange smoked paprika shrimp on sauce. Sprinkle with green onions. Makes 8 appetizer-size servings or 4 main-dish servings.

Tarragon

Goat Cheese Beet “Ravioli” With Tarragon-Orange Sauce

This mock “ravioli” features a pistachio and tarragon-flecked goat cheese filling layered between roasted beet slices. A lightly sweetened tarragon-orange sauce and more pistachios finish the dish.

2 pounds beets

1 tablespoon butter

2 teaspoons flour

1 cup orange juice, divided

1⁄4 cup sugar

2 teaspoons lemon juice

11⁄2 teaspoons tarragon Leaves, divided

6 ounces goat cheese

1⁄2 cup chopped shelled pistachios, divided

Remove greens and bottom roots from beets. Wrap beets in foil. Bake in preheated 425 F oven 45 minutes to 1 hour or until tender when pierced with small knife. Cool until able to handle. Peel beets. Meanwhile, melt butter in small saucepan on low heat. Add flour, whisking until well blended. Stir in 1⁄2 cup of the orange juice until smooth. Whisking constantly, bring to boil on medium heat. Remove from heat. Pour into small bowl. Whisk in remaining 1⁄2 cup orange juice. Stir in sugar, lemon juice and 1⁄2 teaspoon of the tarragon. Stir occasionally until sauce is completely cooled.

Mix goat cheese, 1⁄4 cup of the pistachios and remaining 1 teaspoon tarragon in small bowl until well blended. Cut beets into thin slices (no more than 1⁄8-inch thick). Using cookie cutters, cut beet slices into decorative shapes, if desired. Spoon 1⁄2 to 1 teaspoon filling onto half of the beet slices. Cover each with a second beet slice to create “raviolis.”

To serve, spoon about 3 tablespoons tarragon-orange sauce onto each serving plate. Arrange 3 to 4 “raviolis” in the sauce. Sprinkle with remaining 1⁄4 cup pistachios. Makes 6 servings.

Sesame seed

Sesame Root Beer Braised Short Ribs and Sweet Potatoes

Chefs are serving up comfort food with a modern flair. Root beer adds sweet and spicy flavors to the braising liquid for short ribs, and toasted sesame seed finishes the dish with delicate crunch and nuttiness.

3 pounds boneless beef short ribs, cut into serving-size pieces

1⁄4 cup flour

2 tablespoons oil, divided

6 cloves garlic, peeled

2 ribs celery, cut into 11⁄2-inch pieces (about 1 cup)

2 medium onions, cut into 11⁄2-inch chunks (about 11⁄2 cups)

2 medium parsnips, cut into 11⁄2-inch pieces (about 11⁄2 cups)

1 bottle (12 ounces) root beer

1⁄2 cup water

2 beef bouillon cubes

2 tablespoons tomato paste

2 tablespoons balsamic vinegar

2 bay leaves

3 teaspoons toasted sesame seed, divided

1 teaspoon sea salt

1 teaspoon coarsely ground black pepper

2 pounds sweet potatoes, peeled and cut into 11⁄2-inch chunks

Coat short ribs with flour. Heat 1 tablespoon of the oil in 5-quart Dutch oven or ovenproof saucepot on medium-high heat. Add 1⁄2 of the short ribs; cook 5 to 10 minutes or until browned on all sides. Remove from Dutch oven. Repeat with remaining short ribs.

Heat remaining 1 tablespoon oil in Dutch oven on medium heat. Add garlic, celery, onions and parsnips; cook and stir 3 minutes or until lightly browned. Add root beer, water, bouillon cubes, tomato paste, vinegar, bay leaves, 2 teaspoons of the sesame seed, sea salt and black pepper; bring to boil, stirring to loosen browned bits in bottom of Dutch oven. Return short ribs to Dutch oven, stirring to partially cover short ribs in liquid. Cover. Braise in preheated 300 F oven 2 hours. Add sweet potatoes; cover and braise 1 hour longer or until short ribs and sweet potatoes are tender. Skim fat from liquid.

Divide short ribs and vegetables among serving bowls. Top each with sauce. Sprinkle short ribs evenly with remaining 1 teaspoon sesame seed. Makes 8 servings.

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