Time magazine may pick the person of the year, but Food & Wine is getting a jump on the spice of the year. Its pick for 2008 is up on its website now:

If the Food & Wine test kitchen has anything to do with it, harissa will be THE ingredient many home cooks add to their pantries in 2008. Traditionally served in Tunisia and Morocco with couscous, soups and stews, the fiery chile paste has become one of our kitchen’s favorite ways to add quick flavor when roasting.

I’m not going to argue with F&W’s pick—the year will show her colors in due time—but it makes me wonder what was the flavor of 2007. Smoked paprika? Salted caramel?

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