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For trendsetters and trendspotters alike, forecasting what’s “hot up ahead” is a fun end-of-the-year exercise. This is especially true in the culinary industry, where analyzing food trends is a valued professional skill. 

Organizations such as the and American International Foods, Inc., as well as major grocery outlets like Whole Foods Market and Kroger have a major stake in the game when it comes to predicting what consumers will want more of in the months to come. Among their food predictions for 2025, several categories stand out: a variety of fermented foods, as well as flavors and ingredients from both Southeast Asian and Latin American cuisines. 

With some insight from ICE’s chef instructors, here we highlight six ingredients we expect to see everywhere in 2025. 

Seaweed 

Along with the rise in popularity of plant-based diets, seaweed and other sea vegetables are expected to be front and center in 2025. “Sea vegetables are incredibly nutritious,” says Senior Chef-Instructor Stephen Chavez. “There's really not a better source of minerals for people that are following a plant based diet,” he says, “so if you're not getting iron and things like that through red meat, the best source that you can get it from is from sea vegetables. They’re also easy to cook.” 

Nori has been a popular ingredient for years, well-known from its utilization in sushi, but other forms of seaweed also have culinary applications, including wakame, hiziki, hijiki and kombu. “Kombu is the essence of umami,” says Chef Stephen. “It lends flavor to everything.” 

Sourdough 

Sourdough saw an uptick in popularity during the pandemic, when many chefs and home cooks tended to sourdough starter cultures during quarantine. Sourdough starter is useful for many things besides bread, however, and you can expect to see more sourdough applications in recipes and on menus in the year to come. 

“You can use starter, whether fresh or discarded, for all sorts of things,” says Chef-instructor Kierin Baldwin. “Sourdough starter is basically a mix of water and flour — plus all those little living yeasts — so it can be added to many doughs for a tiny bit of extra lift or just a little more flavor complexity,” she says. “I love to use my discard to make pancakes and waffles but I have seen it added to cookies, cakes, crackers, pasta, and more.”

Related:  Choosing the Best Flour for Bread Baking

Tamarind 

Both sweet and sour in character, and a staple of Southeast Asian cuisine, tamarind is the sticky pulp from a fruit pod produced by a tree from the legume family. Though familiar to many thanks to dishes like pad thai, tamarind is typically a background ingredient. You can expect, however, to see it play more starring roles in 2025. 

“Tamarind is bold, tart, and sweet, and there's nothing that can replace it,” says Chef-Instructor Ann Ziata, “adding such a fresh, floral character to so many dishes.” Tamarind often comes in a paste form, which has a long shelf life and is easy to use, “but don't be afraid to make your own puree from a block of tamarind,” says Chef Ann. “Cut a piece off and dissolve in a bit of hot water, and pass it through a sieve if there are seeds. “You can use it for pad thai, chutneys, sauces, marinades, and even desserts and cocktails.” 

Tea 

Tea is a huge category, comprising different varieties whose applications go beyond the tea cup. From black and green varieties, as well as herbal teas such as chamomile and jasmine, tea is poised to become a staple ingredient for chefs in both sweet and savory dishes. 

“Tea can be quite a versatile ingredient,” says Chef-Instructor Jeff Shields. “On the savory side it can be used to infuse flavor in a broth, soup, or sauce. You can also smoke with it,” he says, which produces a more subtle, delicate smoke flavor than typical hardwoods. On the sweet side tea can be used for sauces, ice creams, custards, and syrups, among other preparations. “Tea in general will typically add a subtle yet earthy, smokey, floral flavor profile to a dish,” says Chef Jeff. 

Peppers 

Fresh bell peppers have been a staple for chefs and home cooks for ages. Standard issue bell peppers, however, only scratch the surface of the pepper category. Within Latin American cuisine, for example, peppers in both fresh and dried varieties are prolific. In 2025, forecasters expect the general market to sing peppers’ praises. 

“My favorite dried peppers are guajillo, pasilla and ancho,” says Barbara Rich, Lead Chef within the �������� Arts Program. “They are the most typical ones used in dishes like mole, and are the easiest to find in stores.” Dried chilies require more preparation than fresh, but are easily managed with a few simple steps. “The best way to use dried chiles is to lightly toast them to soften them up, then remove the stem and seeds,” says Chef Barbara. “I then soak them to make them more pliable, and then blend into sauces.” 

Ube 

Ube is a type of purple yam or sweet potato that is indigenous to the Philippines. Like other sweet potatoes, its natural sweetness is perfect for certain dessert recipes (like this ube cheesecake), and its starchiness serves savory desserts well, too. This is to say nothing of its dynamic color, which adds drama to any menu course. 

“Ube is a great addition to ice cream, cupcakes, bread, and pancakes,” says Chef-Instructor Chayanin (Nin) Pornsriniyom. “In savory preparations you can use it as a base for soup, pasta dough, or croquettes. Since ube has natural sweetness to it you may want to adjust the sugar level to any recipes where you are substituting ube [for other forms of starch.]” Chef Nin also suggests that ube works best when cooked first and mashed before incorporating into recipes.

*All images courtesy of Pixabay