America banned black currant for 100 years, but now chefs can’t stop using it. The dark purple berry is native to central and northern Europe and northern Asia, where it has been a kitchen staple for centuries. In the United States, commercial cultivation of black currants was banned for most of the 20th century due to a fungus that threatened white pine trees. However, the ban was lifted state by state starting in the early 2000s, and the fruit is now gaining popularity.

Culinary Uses

Black currant is up 23% year over year on menus, and only 21% of Americans have tried it. The berry’s unique flavor profile, which combines sweetness and tartness, makes it a versatile ingredient for both sweet and savory dishes. Chefs are using black currant in a variety of ways, from sauces and glazes to cocktails and desserts.

McCormick, a 136-year-old flavor authority, has named black currant its 2026 Flavor of the Year. The company’s global team of chefs, marketers, and food technologists track what’s moving on menus worldwide before it arrives in American kitchens. When they spotted black currant as a pork glaze in Singapore, a table vinegar in Australia, and across cocktail programs in Europe, they knew it was a trend worth watching.

Why Now?

The timing of black currant’s rise is not accidental. McCormick’s Flavor Forecast identified a 2026 dining mood it calls ‘attainable opulence,’ the idea that diners are seeking small luxuries and complex flavors as an everyday escape, not just a special-occasion indulgence. Black currant is a natural fit, with its dramatic color and sophisticated flavor profile.

Original reporting: KTBS 3 (Shreveport) — read the source article.