New Roles for Spices, Herbs, and Extracts.

• Position: Brief Article

Cinnamon on steak? Vanilla paired with fish? Thyme on fruit? "Sweet spices" such as cinnamon, allspice, and nutmeg, and extracts like vanilla, typically used in desserts, are moving up the menu to the main course, while savory flavors such as rosemary and basil are infiltrating the dessert tray.

It is all part of the latest trend to add spices, herbs, and extracts in new combinations to create dishes with bigger, bolder flavors, says Laurie Harrsen, manager of consumer affairs for McCormick & Company, Inc., the world's largest spice and flavoring company. "Herbs, spices, and extracts are truly versatile. There's no need to reserve vanilla, for example, just for your favorite cookies and cakes. Vanilla's wonderful, delicate flavor can be the perfect complement to salads, sauces, seafood, fruit, and more."

Looking a little deeper at these ingredients, one finds that many of their flavor...