The herbs and spices company McCormick's worked with top chefs, television cooking personalities and cookbook authors to create a "Flavor Forecast" — their top 10 list of up and coming flavor trends. They predict these interesting flavor pairings; spanning sweet, hot, tangy, bitter, sour and everything in between, will be influencing the foods eaten this year and in the future.

Here is the top 10 list of herbs and spices, often combined with other flavors:

Cumin and Apricot
The fruity, floral, sweet and woody notes of apricot offset cumin's musty, earthy character. The pair is perfect with a hearty, cumin-and-apricot-infused tagine of lamb or chicken. It's also ideal for braised meat dishes, couscous and rice. Apricot chutney is a natural complement to tandoori chicken or chicken korma, while apricot preserves make it easy to create a delicious glaze for pork or poultry.

Toasted Mustard and Fennel Seeds
The licorice, minty and woody notes of the fennel seeds tame mustard's bite, resulting in a very versatile pairing. Combine toasted mustard and fennel seeds in crusts for pork, shrimp, chicken and lamb. Comfort foods such as frittatas, potatoes, meatloaf and casseroles become a bit more upscale when this dynamic duo lends its signature taste. These spices stand up to hearty, simmered dishes, as well, such as chicken thighs with onion and tomatoes.

Wasabi and Maple
The sweetness of maple balances wasabi's heat for a taste that is sure to wow taste buds. Trade up from traditional teriyaki sauce by blending soy sauce and garlic with wasabi and maple. Serve it with pork tenderloin or stir-fries, or use as a glaze for shrimp, ribs, chicken or salmon. Wasabi and maple can also make an amazing dipping sauce for plantains, pineapple, melon and other fruits.

Clove and Green Apple
Best enjoyed raw, this flavorful pair helps bring apples into a range of fresh dishes. Try in fennel slaw, panzanella, salsas, and chutneys, or team with cooling vegetables such as jicama and cucumbers. Clove and green apple can also complement main dishes like fish, pork and poultry.

Thyme and Tangerine
Thyme's minty notes are a perfect match for the fruity, sweet and slightly sour tangerine. This pairing is an ideal complement to the vibrant dishes of the Caribbean, Mediterranean and Middle East. It's a great way to brighten the flavor of chicken, salmon or shrimp. Thyme and tangerine are also great for braising and stews.

Tellicherry Black Pepper and Berry
Whether tart or sweet, the full, fruity taste of berries mellows black pepper's mild heat and piney, citrus notes. Almost any kind of fresh berry can complement pepper's flavor. Choose a single type or mix and match different varieties to create an assortment of tasty combinations. Berry preserves create the perfect canvas for a pepper-infused reduction that can be used as a glaze for lamb, beef or pork. Black pepper and berry enhance the richness of cream-based dishes and cheeses, while desserts prove even more exciting for this pair.

Sea Salt and Smoked Tea
Salt balances the intense flavor of smoked tea, making this pairing a nice accent to spicy foods. Smoked tea is available loose and in tea bags, offering numerous options for experimenting with its flavor. Combine loose leaves and coarse sea salt in a spice grinder to add instant fresh flavor and texture at the table. This pair creates a quick, savory rub for grilled meats, especially ribs, steaks and burgers. Brewed tea, on the other hand, can serve as a base for broths and sauces.

Lavender and Honey
Honey's sweetness softens lavender's highly fragrant and slightly minty notes. Where once the combination of lavender and honey was featured primarily in sweet dishes, savory foods create an exciting playground for this pair, too. Since lavender and honey stand up to more robust foods, try them in a port or Zinfandel marinade for lamb or game, or as an accent to fruits and sauces. Those with a sweet tooth will relish its taste in cheesecakes, sorbets and shortbread.

Crystallized Ginger and Salted Pistachio
The citrusy, sweet and slightly hot flavor of crystallized ginger adds uncommon flair to the nutty, woody, distinctive taste of salted pistachios. Desserts are a great arena to showcase crystallized ginger and pistachios. Try this combination in cakes, tarts and cookies, or for a truly decadent experience, team the two with chocolate. On the savory side, sprinkle them on mixed greens for a sensational salad, or add to stir-fries and rice dishes. Create an unexpectedly delicious crust for salmon, halibut, shrimp, chicken or pork by chopping crystallized ginger and salted pistachio in a food processor.

Caramelized Garlic and Riesling Vinegar
The toasted, sweet, sour, fruity and somewhat bitter flavor of caramelized garlic is well suited to the fruity and tangy taste of Riesling vinegar. Beyond the expected marinades and sauces, caramelized garlic and Riesling vinegar are ideal for brines, glazes for seafood and meats, fresh slaws, and vegetables, including roasted bell peppers and green beans. To put a new twist on fresh tomato and mozzarella salad, swap out the balsamic and drizzle on this duo instead.

Don't just listen to the experts. Get your herbs and spices out of the cupboard and try combining flavors for yourself.