Black Garlic to Koji: The Flavors Poised to Define Gourmet Tables in 2027

If you want to taste where food and drink are heading in 2027, start with black garlic. The communications firm MorganMyers has named it its 2027 Flavor of the Year, placing it at the top of a ten-flavor forecast that also includes chili crisp, labneh, manuka honey, dates, sumac, espresso, masa, corn, dragon fruit and koji. Half of the consumers the firm surveyed said they are interested in trying black garlic in 2027 — a striking number for an ingredient that was a chef's secret only a few years ago. These forecasts, drawn from industry analysis rather than guaranteed outcomes, sketch a clear direction: darker umami, live fermentation and globally specific flavors are moving from curiosity to pantry.

The Culinary Horizon: 2027's Emerging Flavor and Color Trends

Across the trend reports published ahead of 2027, a consistent picture emerges. MorganMyers frames its list around flavors that feel new without being completely unfamiliar and that work across a wide range of foods. Midas Foods International, writing for manufacturers and restaurants, reports that fermented flavors are appearing everywhere, that chili crunch and chili oils are ubiquitous on menus, and that authenticity has become the governing principle of the moment. Innova Market Insights, meanwhile, identifies texture, aroma and color as sensory cues that now shape how consumers choose before the first bite. The through-line is a shift away from vague, generic flavor labels toward specific, regionally grounded ingredients with real stories behind them.

Beyond the Familiar: Consumer Drivers for Global Flavors

Why are these particular flavors breaking through now? Innova's global research finds that a majority of consumers are interested in food and drink inspired by different cultures or regions, and that these ingredients are consequently moving from global curiosity into everyday routines. The firm also reports that 56% of consumers seek interesting texture combinations — which helps explain the rise of crunchy, oil-suspended condiments over smooth sauces. Edlong's look ahead to 2027, authored by Yutian Xu, points to the same pull: significant shifts toward authenticity and regional specificity, with consumers wanting nuanced tastes rather than vague labels, and a broader turn toward sensory maximalism that engages more than just the palate. Social media, Innova notes, is shortening the path from discovery to trial, prompting people to recreate and buy what they see.

2027 Flavor Trends at a Glance: Taste, Origin, and Application

The table below gathers the best-documented trends from the retained forecasts, comparing them across taste profile, origin and application so you can quickly see which suits your own cooking and ordering. Where a forecast names an ingredient without detailing its use, the cell reflects only what the evidence supports.

Umami's Dark Horse: The Rise of Black Garlic

Black garlic earned the top spot in MorganMyers' 2027 forecast because it balances novelty with approachability, and the firm's consumer research shows genuine appetite for it. Made by slowly fermenting whole garlic until it darkens and mellows, it delivers what the spice maker Spice Witch describes as a sweet, almost molasses-like complexity — richer and darker than standard chili crisp when the two are combined. That same producer suggests pairing black garlic chili crisp with steak and eggs, noodles and ramen, soft cheeses, dumplings, grain bowls and roasted mushrooms, anywhere a deeply savory, umami-forward crunch fits. The heat reads as rich before it reads as hot, which is precisely the kind of layered experience diners are increasingly seeking.

The Spicy Sensation: Chili Crisp's Versatile Appeal

Chili crisp appears on both the MorganMyers top-ten list and Midas Foods' menu analysis, which reports that chili crunch and chili oils are everywhere in restaurants. The Gourmet Host, a home-entertaining site, defines the condiment as crunchy bits suspended in spiced oil, rooted in Chinese cuisine, and offers practical guidance for choosing a jar: check whether chilies are listed before oil on the ingredient list, since that signals concentrated heat, and hold the jar to the light — heavy sediment means a scooping condiment, a thin layer means a drizzling oil. That granularity matters, because chili crisp's appeal lies in its dual nature: it delivers heat, umami and texture simultaneously, making it as comfortable on morning eggs as on late-night noodles.

Tangy and Bright: Sumac's Mediterranean Influence

Sumac is the sour note in the 2027 forecast. MorganMyers includes it among its ten flavors to watch, and its appeal fits the broader pattern the reports describe: consumers want specific, regionally rooted flavors rather than generic seasoning. Ground from dried berries of a shrub native to the Middle East, sumac brings a tangy, lemony acidity without liquid — a quality that suits both finished dishes and drinks where brightness is wanted without dilution. The retained forecasts name it as a flavor to watch without detailing specific applications, so the clearest signal for diners is its presence on the list itself: expect chefs and bartenders drawn to sour, aromatic complexity to begin working it into menus.

Fermentation Forward: Koji and Beyond

Fermentation may be the deepest current beneath all of 2027's flavor trends. Innova's research identifies it evolving from a mode of preservation into a platform for gut health and ingredient technology, with 38% of consumers globally interested in fermentation for supporting gut health. Familiar ferments such as kefir and kimchi serve as recognizable entry points as fermentation expands across categories and formats, and the firm reports brands using it to build flavor and texture depth across foods and beverages. Midas Foods reaches the same conclusion from the restaurant side, listing fermented flavors everywhere among its over-arching themes. Koji, the mold long used in Japanese miso and sake production, sits at the intersection of these currents — which is why MorganMyers placed it on the top-ten list alongside black garlic, itself a fermented ingredient.

Experiencing the Trends: At Home and High-End

For home cooks, the entry points are refreshingly accessible. Chili crisp requires no technique — spoon it over eggs, noodles or roasted mushrooms, choosing between a scooping jar and a drizzling oil depending on the job. Black garlic, whether whole or in a crisp blend, rewards the same rich, savory pairings. For the fermented frontier, start with the familiar: kefir and kimchi are the gateway ferments Innova identifies, and koji-based products are increasingly found in specialty stores. When dining out, watch for the menu signals Midas Foods reports — chili crunch and chili oils appearing across courses, fermented flavors moving from condiment to centerpiece.

As Eric Davis of MorganMyers frames the challenge in his report's own language, "Earning Attention Is Not the Same as Becoming a Pantry Staple" — the flavors that endure will be those that find a routine place in how people actually eat.

Embracing the Future of Flavor: Your Next Culinary Adventure

Discerning consumers should actively seek out and experiment with black garlic, chili crisp, sumac and fermented ingredients in their home cooking and when dining out to experience the leading gourmet trends of 2027. The clearest way to track whether these forecasts are taking hold is measurable: increased availability of these ingredients in specialty stores and their prominent featuring on high-end restaurant menus. When black garlic moves from a single trendy jar to a standard shelf, the prediction will have become the pantry.

Sources

• Morganmyers
• Food Manufacturer & Restaurant Food Trends 2026-2027 - Midas Foods International
• Top 10 Food Trends 2027. Food and beverages are being reframed — Innovamarketinsights
• Food & Beverage Industry Trends Defining 2026 & A Look Ahead to 2027 — Edlong
• Black Garlic Chili Crisp Recipes: 9 Savory Ways to Use It — Spice Witch
• 5 Chili Crisp Recipes Every Home Host Should Master — The Gourmet Host