2001: A Spice Odyssey

There’s nothing science fiction about these new spice developments.

Food Technology Magazine | Article

Donald Pszczola

Donald E. Pszczola

I don’t think the spirit of late film-maker Stanley Kubrick would mind if I took some liberties with his classic sci-fi title. Besides, the revised title really does capture this month’s ingredients topic: spices and the broad—some would say limitless—possibilities that they offer today. (See also the Ingredients section on page 68 for a roundup of spices shown at the recent Chicago Section Suppliers’ Night.)

This rising “monolith,” with its air of mystery, is a pear simmered in a mixture of maple syrup, cinnamon sticks, and thyme. This product illustrates how spices today are used to bring new flavors to nontraditional applications.

Spice consumption in the United States has reportedly doubled since 1980, growing to nea…

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About the Author

Food Technology magazine Senior Editor and key member of the Food Technology editorial staff for 26 years.
Donald Pszczola

In This Article

  1. Food Product Development
  2. Food Ingredients and Additives
  3. Colors
  4. Food Ingredients and Additives
  5. Food Ingredients and Additives
  6. Spices and Seasonings
  7. Sodium and Salt Replacers

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