Since there is a growing interest in the heavily spiced flavors of the Middle East and Mediterranean, Sercarz's blend looks to Oman (the birthplace of dried limes, which Sercarz loves for their potency) and Turkey (home to Urfa biber, a dried chile with chocolate notes). He also combines the old and trending (nigella seeds) with the new and trending (coffee flour, made from the by-product of coffee roasting), and uses powdered liquids (soy sauce and vinegar), as he's noticed chefs doing in their restaurant kitchens. All together, the Taste of 2016 is "very bright," Sercarz says. "It tastes nutty and sour, with a hint of acidity and the perfect amount of heat." He recommends sprinkling it on roasted duck, braised short ribs, beet salad, and grilled octopus. When people ask you what that mysterious spice is, just tell them it's the taste of right now.