Food trends for 2025: Black lime, mushrooms, ashwagandha and kimchi

UAE kitchens are always in motion – pulling flavours and ideas from around the world while grounding them in the region's rich culinary heritage. As the country continues to establish itself as a global culinary hub , its chefs are uniquely positioned to capture the pulse of what's next in food – while echoing larger global shifts that indicate where the future of dining is headed. From the growing emphasis on health and sustainability to a renewed appreciation for bold, regional flavours, these ingredients selected by UAE chefs reflect how they are aligned with international movements while infusing local perspective. For 2025, chefs in the UAE predict these four standout ingredients are poised to redefine how we eat. Long a fixture in Gulf cuisine, black lime – or “loomi” in Arabic – is finding new life in the kitchens of experimental chefs across the UAE. With its distinctive tang and smoky depth, black lime has been a key player in stews and marinades for centuries. “Black lime has a beautiful and distinctive aroma and flavour, and is high in vitamin C and antioxidants,” says Iman Nazemi, chef-owner of Afghan restaurant Kishmish in Dubai. These characteristics play into broader culinary trends lately, including the use of more functional and purposeful ingredients that hit both flavour and nutrition at once, he says. “It can be used whole, and will rehydrate in liquids,” he explains, but more ingenious ways of using it have become apparent recently, such as pulverising them in powders to create spice rubs for meats or infusing them into syrups for inventive beverages. “The process of curing and drying limes with salt is straightforward, yet it produces an incredibly intense flavour and aroma that’s both unique and versatile,” says Michael Collantes, a consulting chef at the recently opened Kaimana Beach in Jumeirah. Both chefs agree that they have been seeing the ingredients more, and not just in Middle Eastern cuisines. Its hyper-regional origins also resonate with the global movement towards celebrating local ingredients, which has also been a defining element in the UAE dining scene over recent years. The fermentation phenomenon is here to stay, and 2025 could be the year of kimchi and “not just for Asian food” Jun's chef Kelvin Cheung says confidently. “It’s positioned to dominate 2025's culinary landscape through its intersection of flavour complexity, sustainability, and wellness. The umami bomb kimchi adds to our fried rice or our new bistro burger is wild,” he says. Kimchi is traditionally made by fermenting Napa cabbage and radishes, although other vegetables can also be used. It makes sense that this fermented dish could become even more popular this year, says Cheung, who's recently been experimenting with the technique by making things such as miso and vinegar kombuchas at Jun's. “Our customers all love it because it adds another dimension and complexity to all the flavours and techniques,” he explains. “Kimchi's naturally probiotic-rich profile aligns with the growing consumer focus on gut health and immune system support, while its zero-waste production method of transforming vegetables and their scraps into long-lasting preserved ingredients speaks to critical sustainability concerns in professional kitchens.” As chefs continue exploring fermentation techniques in their kitchens – curing, brining and pickling – kimchi remains at the forefront of this revival, demonstrating how a centuries-old practice can feel entirely modern. The Korean staple can be adapted to local palates with creative variations, such as using beetroot as an ingredient or infusing it into hummus and other local flavours. Ashwagandha, a cornerstone of Ayurvedic medicine, has long been celebrated for its ability to reduce stress and boost immunity. But in 2025, this adaptogenic herb could be moving beyond the wellness industry to take its place in fine dining, where chefs are exploring its earthy, bitter notes in creative ways. Chef Rahul Raha, of Michelin-starred vegan restaurant Avatara, has long been a champion for ingredients “that are good for the body” such as ayurveda, which is an alternative medicine system with historical roots in India. The ashwagandha root is more commonly used in powder form, mixing it with ghee, honey or water to create healthy recipes. Many chefs use it in sweet creations to balance its earthy and bitter flavour. Hala Ayash, a consulting chef and television presenter, says while it is tough to think of ingredient trends, she agrees that adaptogenic herbs (of which ashwagandha is a part of) could find their way into mainstream cooking this year. Its rising popularity reflects the growing intersection of health and gastronomy, where diners expect both nourishment and innovation on their plates. Once relegated to the sidelines, mushrooms will take centre stage in 2025 as chefs explore their rich umami flavour and versatility. From smoking and fermenting to roasting and curing, chefs use mushrooms to create dishes as indulgent as their meat-based counterparts. Imagine hearty mushroom steaks, creamy pates or smoky terrines that rival traditional fare. “One ingredient that came and is here to stay for sure are mushrooms, which is considered the food of the future for its sustainability and health benefits,” says chef Gabriella Chamorro, who helms the supper club Girl and the Goose, which is soon becoming a full-fledged restaurant. Many restaurants and cafes in the UAE launched mushroom recipes on their menus last year, using functional fungi in either savoury applications or drinks such as coffee. We're also not just talking typical mushrooms such as cremini or shiitake, but rarer varieties including lion's mane and trumpet mushrooms. Aside from potential health benefits, growing mushrooms is not as taxing as other crops, making it fit into the UAE's sustainable agriculture goals.

Food trends for 2025: Black lime, mushrooms, ashwagandha and kimchi

Experts identify the ingredients that could be dominating kitchens this year