Rising Stars: Spices Suddenly in High Demand

It’s wild how fast people switch up their spice priorities. Last week, the “international” shelf at my store was stripped bare. Bulk oregano? Still there, untouched. But za’atar, sumac, gochujang—gone in a day. Nobody wants anonymous blends. Everyone wants the bold, the weird, the “I saw this on TikTok” spice. The global flavors wave is real, even if I’m not sure I like it.

Za’atar: The Middle Eastern Sensation

I can’t even find basil, but everyone’s screaming about za’atar. It’s not magic, but I get the hype. Middle Eastern food uses it on everything. It’s wild thyme, sesame, sumac, sometimes oregano or marjoram—depends who made it. Sprinkle it on flatbread and people think you spent all weekend in the kitchen. Bon Appétit says online searches for za’atar jumped 180% in 2024.

My lazy salad trick: whisk za’atar with olive oil and lemon, dump it on, act fancy. A chef friend swears you should never toast za’atar—wild thyme turns bitter fast. If you want to impress, crust chicken or tofu with it. Even people who “hate herbs” will eat it. Brands like Vann’s Spices are pushing za’atar as “essential” for 2025 (vannsspices.com/journal/spice-trends-of-2024). You could make your own, but you’ll probably miss the sumac tang.

Sumac: Tart Appeal

Every time I open my spice drawer, sumac’s there, mocking me. Lemon wedges can’t compete. Middle Eastern grandmas swear by it—fruity, tangy, not acidic. People think it’s just smoky paprika. It’s not. I put it on eggs once—suddenly breakfast felt intentional.

A Turkish grocer told me to rub sumac with onions. It works. Stuff that in pita with lamb, and you’ll get it. North American sumac imports are up like 50% in five years (SpicesInc.com’s 2025 flavor report—spicesinc.com/blogs/spices-inc-2025-flavor-report). Apparently, Americans want Levantine zing now. If you’re subbing lemon juice, you’re missing the point. The texture alone makes sumac non-negotiable in my kitchen.

Gochujang: Spicy Korean Flair

Why is gochujang suddenly popping up everywhere? I swear, every time I scroll, there’s another TikTok chef dumping a spoonful into scrambled eggs or instant ramen. Now my dad’s asking for it and he can’t even pronounce sriracha. Sriracha’s fine, whatever, but gochujang? It’s got this funky, deep thing going on—like, more umami, more subtle heat, not just fire for the sake of it. I’ve started stirring it into mayo, stews, even pizza sauce. (Fight me.)

Met this chef in LA who’s obsessed—he’ll finish BBQ pork with a gochujang-honey mix and call it “elemental.” Sure, man. But if your supermarket tube tastes flat, here’s a tip: track down the stuff aged in those clay jars. It’s sweeter, funkier, way more alive. Stats? Oh, apparently Korean gochujang exports jumped 34% since 2021. (A Nation of Moms says so: anationofmoms.com/2025/05/culinary-spices.html.) Nobody warns you it stains everything red forever. My countertop’s never recovering.

Health and Wellness Benefits of Trending Spices

You ever get weird stares at the store when your hands are yellow from turmeric? I do. It’s like, “No, I’m not jaundiced, I just made dal.” People keep asking about sumac or cumin or whatever new spice I’m carrying, like it’s some secret. There’s so much noise about antioxidants and “immune support” that I can’t keep up. Is every spice suddenly a superfood? Maybe. Maybe not. Who knows.

Antioxidants and Immune Support

I’ve wasted so many paper towels wiping up turmeric dust, I should own stock. Supposedly, antioxidants are the big deal now—Mayo Clinic won’t shut up about it. Cinnamon, turmeric, clove? Off-the-charts polyphenols, if you believe the Journal of Agricultural and Food Chemistry. Most days, I’m just tossing smoked paprika around and pretending it matters.

Do spices really help your immune system? Or is that just a marketing ploy? I almost bought a supplement once, then remembered I don’t trust those ads. People say curcumin in turmeric and eugenol in cloves “support” immunity and lower inflammation. Maybe. Functional blends are everywhere—meal kits, spice sets, whatever’s trending on Instagram. Pacific Spice keeps hyping it up. My kitchen counter’s a war zone, not a wellness retreat, but hey, I try.

Spices for Health-Conscious Consumers

Everyone wants “clean eating” but refuses to give up flavor. That’s where sumac comes in, apparently. Last year? Ginger shots. Now? Sumac. Next week—black cumin? No idea. Chefs and nutritionists are tossing chili powder in everything—salads, smoothies, oatmeal (my brother’s fault, not mine).

People are obsessed with custom spice blends: less salt, more antioxidants, “gut health.” Smoked paprika instead of salt? Sure, why not. Thomascuisine.com claims turmeric, cumin, and cinnamon do everything from balancing blood sugar to helping your heart, but honestly, who checks the sources? The second some influencer posts a “superfood” spice blend, it’s everywhere. I can’t keep up.

Role in Special Diets: Vegan, Keto, and Paleo

Vegan cheese pizza, keto bread, paleo chicken salad—the spice racks are out of control. “Flavor explosion” promises on every label, but half the time it’s just garlic powder and paprika. Still, for plant-based stuff, cumin and smoked paprika are the only reason tofu isn’t a punishment.

Keto bread? It’s all about Italian seasoning and rosemary. Almond flour alone tastes like sadness. Paleo fans swear by “real” herbs and roots, not fake flavors. Studies (supposedly) show global blends are blowing up in these diets (source), mostly because they skip sugar and weird additives.

Every year there’s a new “essential” spice. Seaweed for paleo? That’s what my Facebook group claims. I’m not convinced.