Fermentation is a time-honored technique that chefs will be embracing with gusto. Going beyond the traditional options, chefs will be pushing boundaries by fermenting an array of foods, from fruits and vegetables to grains and dairy. Fermented fruit compotes, kefir-based desserts, and even fermented hot sauces are already gaining traction, showcasing the vast potential of this technique to surprise and delight. Do not forget, foods like kimchi, kombucha, and miso are not only rich in umami but also offer probiotic benefits that promote gut health. Be sure to pay a visit to fusion cuisine spots in your area to round your next meal with medicinal value.

Staying on the topic of health-promoting foods, adaptogenic ingredients — the new superfoods of 2024— will likely be a big hit. Adaptogens are a class of plants and herbs that have been used for centuries in traditional medicine systems like Ayurveda and Traditional Chinese Medicine. What sets adaptogens apart is their remarkable ability to help the body adapt to stressors – whether physical, emotional, or environmental. These ingredients work harmoniously with the body's natural processes, promoting balance, resilience, and vitality. Look for ingredients like ashwagandha, reishi mushrooms, and maca on your next restaurant outing.

Microgreens and edible flowers will remain on the list of top ingredients for the year. These little wonders will continue to add visual appeal as well as a burst of fresh, delicate flavors and a nutrient-dense punch to dishes on our tables. Traditionally known as garnishes, microgreens will now be stepping into the spotlight as a key ingredient. Chefs will be experimenting with heartier microgreens like baby kale and arugula, transforming them into flavorful salads, wholesome wraps, and even pesto sauces. This shift from adornment to main attraction showcases the versatility of microgreens in culinary creations.

The menu of micro ingredients will be broadening next year with a resurgence of public interest in tiny, nutrient-rich organisms called microalgae. You may have heard of some of them before, spirulina, chlorella have been known as dietary additives for some time now. Next year microalgae will take up more space in a wide variety of dishes. From artisanal pasta to experimental seafood dishes or even desserts, these nutritional micro helpers will be a force for good in the culinary landscape of 2024.

Ancient grains, often referred to as "heritage grains," have been cultivated for centuries and have sustained communities across the globe. These grains, which include farro, quinoa, millet, and spelt, were cherished for their hardiness, nutritional value, and distinct flavors. 2024 will see a rekindled interest in these grains, as chefs and food enthusiasts seek to reconnect with their roots and experiment with the wholesome treasures of the past. Paired with the regenerative food trend we discussed in our previous post, expect to see grains like sorghum and barley taking up more space on the menus in the coming years in the GCC region.