Will one of these be the next “it” ingredient?

Like any fashion, ingredient fads come and go. For a while, tajín could be found on everything, and before that, miso had its moment. Flavor and the Menu takes a look at six ingredients that might just be the next breakout star.

The article breaks down the ingredients or seasoning blends corresponding to six main tastes: sweet, sour, bitter, salty, umami, and spicy. Coming in hot for sweet is saba, the Italian grape syrup. Advocates of healthy eating may point to its natural origins, but the nuanced flavor is the main attraction. Opposite on the taste scale, black lime (aka loomi) leans into the sour side. Described as having an “assertive, lime-like tanginess, fermented, salty undertones and subtle smokiness,” black lime reflects the sophisticated side of sour.

One that I found intriguing is nutritional yeast for the umami component. Its Parmesan-esque flavor makes it a great alternative for adding cheesiness to vegan foods. Caper berries (not the same thing as capers) are touted for adding a unique salty dimension to foods, but I have my doubts about that one due to limited supply. The article suggests that berbere spice is on its way up the popularity scale. Do you think any of the ingredients mentioned will be the next big thing?