In home kitchens and on restaurant menus alike, ingredients that once felt niche are steadily moving into everyday rotation. A new forecast from MorganMyers highlights several that stand out for their balance of familiarity and surprise. The agency’s 2027 Food & Flavor Trends Report points to black garlic, sumac, and dates as flavors likely to gain wider traction next year, alongside others that reward curiosity without demanding complicated techniques. ([1])
Black Garlic Moves Beyond Fine Dining
Black garlic earned the top spot in the MorganMyers report after a controlled aging process turns ordinary cloves dark, soft, and mellow. The result carries notes of molasses and balsamic vinegar while losing much of the sharp bite associated with raw garlic. Home cooks are finding jars and bulbs more readily available in produce sections and spice aisles, making the ingredient practical for weeknight meals rather than special-occasion cooking.
Its versatility helps explain the momentum. Cooks blend it into compound butter, stir it into pasta sauces, or fold it into dressings for roasted vegetables. Some bakers have begun adding it to brownies and even gelato, while bartenders experiment with it in cocktails and iced coffee. Retail sauces and seasonings built around black garlic are accelerating its shift from chef-driven dishes to pantry staples.
Sumac Offers Bright Acidity Without Citrus
Sumac brings a lemony tang that feels familiar once tasted, yet the ground spice itself remains less common on many American shelves. The report notes that its citrus-like character makes the flavor easy to grasp even for those encountering it for the first time. Middle Eastern cuisines have long used it to season meats, finish hummus, and add lift to grain bowls and dressings.
Beverage applications are expanding as well. One Philadelphia café serves a cocktail that pairs sumac with vodka, lemon, rose, and soda water, demonstrating how the spice can move beyond savory plates. As more brands package and promote it, the ingredient’s simplicity positions it for broader adoption in both home cooking and ready-to-drink options.
Dates Gain Attention Through the Fiber Trend
Dates have long appeared in snacks and baked goods, but recent interest in dietary fiber is drawing fresh focus to the fruit. A single serving of Medjool dates can deliver six to nine grams of fiber, depending on variety, aligning with consumer interest in satiety and nutrient density. Retail sales in the United States rose roughly 30 percent in 2025, according to the MorganMyers data.
Applications range from syrups and smoothies to stuffed desserts and ready-to-eat pops. Because most people already recognize dates, the barrier is low; cooks simply need ideas for incorporating them into existing routines. Some hosts have begun serving stuffed dates as a simple dessert, pairing them with nuts for added texture and richness.
Additional Flavors Worth Noting
Chili crisp continues to spread from specialty aisles into mainstream products, valued for the crunch and heat it adds to noodles, eggs, and even Brussels sprouts. Labneh, the thick strained yogurt common in Middle Eastern cooking, offers a tangy, protein-rich alternative to cream cheese or sour cream. Manuka honey, espresso notes, masa corn, koji, and dragon fruit round out the remaining entries on the list, each bringing distinct textures or aromas that manufacturers and home cooks can explore.
What matters now
- Black garlic’s sweet-savory profile works in both savory and sweet dishes.
- Sumac delivers bright acidity that pairs well with familiar foods.
- Dates provide natural sweetness plus meaningful fiber content.
- These ingredients reward simple applications rather than elaborate recipes.
Food manufacturers, retailers, and home cooks who experiment with these flavors stand to benefit from their growing visibility. The MorganMyers report suggests that the most successful approaches will emphasize ease of use and recognizable taste cues, allowing the ingredients to integrate naturally into existing meals rather than requiring entirely new routines. As availability improves, the gap between restaurant innovation and everyday cooking continues to narrow.
AI Disclaimer: This article was created with the assistance of AI tools and reviewed by a human editor.