Black Currant: McCormick's 2026 Flavor of the Year

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McCormick has named black currant its 2026 Flavor of the Year — a bold, tannic berry that most Americans have never tasted. The reason is stranger than the choice: the fruit was effectively banned in the United States for most of the 20th century. Now it's staging a comeback, from chef-only seasonings to immersive tasting events.


What Is Black Currant?

A Berry With Attitude

Black currant (Ribes nigrum) is a small, glossy, near-black berry with an intense flavor: tart, earthy, musky, and tannic, with a deep vinous quality. It packs more than three times the vitamin C of oranges and twice the antioxidants of blueberries — a genuine superfruit that Europe has loved for centuries.

Europe's Staple, America's Stranger

Across the UK and Europe, black currant is everywhere: Ribena cordial, French crème de cassis liqueur, jams, and summer puddings. In the US, an estimated 99.9% of people have never eaten one — a direct consequence of the ban below.

Why McCormick Chose It

Sweet and Savory Versatility

McCormick's team singled out black currant for its rare ability to transform both sweet and savory cooking — tart enough for desserts and cocktails, deep and tannic enough for meat glazes and sauces.

The 2026 Product Launches

To bring the flavor from forecast to fork, McCormick launched two products: a Sweet & Smoky Black Currant Seasoning for professional chefs and a Black Currant Finishing Sugar for home cooks. In April, the company hosted "Sensoria: The Black Currant Experience" in New York — a multisensory, multi-course tasting built entirely around the berry.

The American Ban: Why You've Never Tasted It

White Pine Blister Rust

In 1911, the federal government banned black currant cultivation because the bushes host Cronartium ribicola, the fungus behind white pine blister rust — lethal to white pines, then the backbone of the US timber industry. Farms were destroyed by chemical spraying, and the fruit vanished from American diets.

The Slow Comeback

The federal ban lifted in 1966, leaving regulation to the states; New York lifted its ban in 2003 after disease-resistant varieties were developed. Commercial growing has since restarted in the Northeast and Pacific Northwest — but after a century of absence, the berry remains a discovery for most Americans.

How to Cook With Black Currant

Sweet Applications

Jams, cordials, cocktail syrups, glazes for cheesecake, and sorbets. Its acidity cuts richness beautifully — think black currant curd or a cassis-kir cocktail.

Savory Applications

Game meats (venison, duck), pan sauces, and vinaigrettes. The tannic depth works like a fruit-forward red wine reduction.

Where to Find It

Fresh berries remain scarce; look for frozen black currants, imported preserves, crème de cassis, or dried berries at specialty grocers. McCormick's new seasoning and finishing sugar are the easiest entry points.

Frequently Asked Questions (FAQ)

What does black currant taste like?

Tart, earthy, and musky with tannic depth and a vinous quality — more intense than blackberry, less sweet than blueberry. Its bold sweet-tart balance is why McCormick named it the 2026 Flavor of the Year for both desserts and savory dishes.

Why was black currant banned in the US?

The bushes host the fungus causing white pine blister rust, lethal to white pines vital to the early-1900s timber industry. The 1911 federal ban was lifted in 1966, with states following gradually — but the century-long absence is why most Americans have never tasted the berry.

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