A WSJ article suggests that we're beginning to see new flavors in foods that were uncommon ten years ago.

Slashfood points a WSJ article that suggests that we're beginning to see new flavors in foods that were uncommon ten years ago:

In some cases, chefs are even turning away from the “natural” trends so popular right now and using artificial (chemical) flavorings to bring out unusual sensations, like the menthol crystals that Wylie Dufresne uses in a raw fish dish at wd-50 and the flavorings of oak, pine and leather that Heston Blumenthal incorporates at The Fat Duck.

The ten flavors WSJ speculates will make it big time: Thai basil, tamarind, musk, shiso, pomegranate, guava, leather, pine, florals and/or molé.

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