Volume 6 | Issue 11

November 18, 2020

Blossoming Botanicals


As consumer tastes evolve and become more sophisticated, botanicals answer with a one-two punch: They’re both complex in flavor and functional, helping to address a growing consumer demand for ingredients that may offer anti-inflammatory, immunity-boosting and calming benefits. While most commonly utilized in tinctures, teas, cocktails and beers—botanicals are sprouting up in desserts and savory dishes, too. Plants such as elderflower, hibiscus, wild fennel, turmeric and sage can coax complex flavors out of the right ingredient pairings, from rich sauces and meat gravies to delicate fruit vinaigrettes and broths. We’re also seeing a new explosion of creativity in terms of making use of every part of a plant—adapting practices that have been around for centuries. For example, moringa leaves are edible whether raw or cooked. Their seed pods can be stewed for curries and soups, and the flowers can be steeped into tea, fried or served in salads. And with the popularity of plant-based dining, incorporating the herbaceous flavors of botanicals across the menu can help to bring signature flair and excitement to any dish.


Hungry for more?

Check out our FlavorIQ® video for insights behind this top trend.


“50 planet-friendly foods for a healthier future,” Foodservice Director, September 25, 2019.
Patricia Cobe, “Flavors to Watch,” Foodservice Director, February 6, 2020.

Rob Corliss, “10 Beverage Builders: New Brews,” Flavor & The Menu, October 18, 2020.