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Celebrating the 125th Anniversary of McCormick

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125th Anniversary of McCormick

Some of us like our food spicy, while others like our food to be sweet. And then there are some of some that like a mix of both. The beauty of flavor is that we can create our "perfect" plate to appease our taste buds and connect us to our families, experiences, and life itself. During a recent event to celebration flavor and the 125th anniversary of the renowned flavor company, McCormick, I learned all about how flavor can connect us all.

"Flavor has the power to bring us together across continents and cultures,” said Alan D. Wilson, Chairman, President and CEO of McCormick. “Most people know McCormick as an essential part of their spice rack, but McCormick's flavor innovation and leadership go well beyond our heritage in spices. In fact, millions of people around the world enjoy food flavored by McCormick every day.

McCormick Event

Another interesting aspect of the event was seeing a display of all of the McCornmick's flavorings and spices, including their very first flavor - rootbeer!

McCormick Event

At the event, McCormick spoke about key food trends for 2014 including Chilies Obsession, Modern Masala, Clever Compact Cooking, Mexican World Tour and Charmed by Brazil. They also highlighted the top five flavors that included Aji Amarillo, a hot Peruvian yellow chile with bold, fruity flavor; Kashmiri Masala, a homemade blend of spices from northern India featuring cumin, cardamom, cinnamon, black pepper, cloves and ginger; Tea, a this natural ingredient that is making its way into rubs, broths and marinades; Chamoy Sauce, a unique Mexican condiment—made from apricot, lime, chilies and spices—just beginning to gain a following in the U.S. and Cassava Flour, a gluten-free alternative is a Brazilian staple prized for its versatility.

McCormick Event
McCormick Event
McCormick Event
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As a part of their anniversary, I also had the chance to sample recipes from Chef Kevan Vetter from McCormick and five renowned chefs who created flavorful recipes using some of McCormick's newest and classic flavors.

McCormick Event

My favorite recipes from the event (and also one that is super easy for entertaining) is the Lemon Tea-Infused Custard with Candied Apricots (see below). The beauty of this recipe is that it doesn't need an oven and can be on the table in less than 30 minutes. It also uses a delicious blend of McCormick Ground Ginger and lemon tea to create a memorable dessert that I know your guests and kids will love. Other favorite foods from the event include the flavorful Chorizo Chile Poppers, the vibrant Pepita and Chile Salsa and the tasty Grilled Paneer Cheese with Mango Tomato Chutney.

What is your flavor story?

As a part of their anniversary, McCormick launched their Flavor Story Campaign where they are asking consumers to share a story about their favorite flavors and recipes. For every story shared, they will make a $1 donation to help feed those in need. To participate, simply visit or use the #flavorstory to share your flavor story.

Lemon Tea-Infused Custard with Candied Apricots

Lemon Tea-Infused Custard with Candied Apricots

1 3/4 cups heavy cream4 lemon-flavored herb tea bags, such as Bigelow I love Lemon® Tea1/2 teaspoon McCormick® Ginger, Ground4 eggs1/4 cup sugar1/4 cup finely chopped dried apricots2 tablespoons sugar2 tablespoons water1/4 teaspoon McCormick® Ginger, Ground1/4 cup sliced almonds

Lemon Tea-Infused Custard:

Candied Apricots:


  1. For the Lemon Tea-Infused Custard, microwave cream and tea bags in medium microwavable bowl on HIGH 4 to 5 minutes. Stir in ginger. Cover. Let steep 5 minutes. Discard tea bags.
  2. Meanwhile, for the Candied Apricots, place apricots, sugar, water and ginger in small microwavable bowl. Microwave on HIGH 1 minute. Stir in almonds; cover. Set aside.
  3. Beat eggs and sugar in large bowl with wire whisk until well blended. Gradually whisk in cream mixture. Pour into 4 (6-ounce) microwavable ramekins or cups. Microwave on MEDIUM (50% power) 7 minutes or just until custard is set. Let stand 5 to 10 minutes. Serve warm with Candied Apricots.
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