CHICAGO — Spices — including old-timers like ginger and cumin that are coming newly into the spotlight — are set to pepper food service this year, according to Mintel researchers. That's one thing Mintel, a Chicago-based market research firm, sees ahead as researchers talk to chefs and take a hard look at what's coming up on restaurant menus. “Superspices may be the new superfruits,” a Mintel report released this month said. “They contain antioxidants and add a new twist to traditional ...
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