McCormick's flavor forecast

What flavor combinations are going to "transform America's menus" next year, McCormick asks in a news release. Well, toasted sesame and root beer, of course. Same with cayenne and tart cherry.

They're in the spice company's 2009 Flavor Forecast, along with eight other pairings:

Toasted Sesame and Root Beer: An iconic soda is rediscovered for its versatility as a cooking ingredient, paired with the bold nuttiness of toasted sesame seed.

Cayenne and Tart Cherry: The flavors of two superfoods – the heat of cayenne and sweet-sour tang of tart cherry – pack a multi-layered punch.

Tarragon and Beetroot: This hip pair creates a sensory feast that is anything other than predictable or restrained.

Peppercorn Mélange and Sake: Japan’s notable rice wine finds a new partner in the quintessentially French unison of multicolored peppercorns.

Chinese Five Spice and Artisan-cured Pork: Hand crafted artistry merges with a harmonious Asian blend to create an innovative taste sensation.

Dill and Avocado Oil: Mild avocado oil finds an elegant partner in clean, minty dill – reflecting the healthy goodness that comes from pure, natural ingredients.

Rosemary and Fruit Preserves: Fresh-picked fruit flavors fuse with aromatic rosemary for a progressive interpretation of sweet and savory.

Garam Masala and Pepitas: A beautifully matched global combination of an intoxicating spice blend from India and a prized seed popular in Latin America.

Mint and Quinoa: Nutritious, whole-grain quinoa is taken to new heights when paired with the exhilarating, cool taste of mint.

Smoked Paprika and Agave Nectar: Smoky sweetness from the purity of nature celebrates a union of Spanish and Mexican ingredients.