Black currants growing on a bush.

By Chris Spiker From Daily Voice

A dark berry that has a mix of sweet and tart is one spice company's top taste for 2026.

McCormick revealed black currant as its 2026 Flavor of the Year on Tuesday, Dec. 9. The Hunt Valley, Maryland, company released its annual Flavor Forecast, a global culinary report shaping food trends for more than two decades.

Grown in northern Asia and Europe, black currants are known for earthy, herbal, and slightly floral notes. The dark-purple berry has been used for centuries in jams, candies, pastries, and drinks.

McCormick said black currant is expected to appear more often on menus as interest grows worldwide.

"Black currant is gaining attention in kitchens, prized for its vibrant intensity, infusing everything from savory reductions and sweet pastries to modern mixology with bold, sophisticated flavor," said McCormick executive chef Hadar Cohen Aviram. "Rooted in history and bursting with benefits, black currant shines in kitchens, cocktails, and beyond."

McCormick

McCormick's website highlights some dessert recipes, including a PB&J cake with black currant sauce and black currant rosemary crème brûlée. The site also features roasted beets in a black currant labneh, which is a Middle Eastern strained yogurt dish.

The berry will be celebrated by McCormick throughout 2026 with launch events and new product releases.

"Black currant is the next 'it' berry on the scene," said chief marketing officer Tabata Gomez. "For 26 years, McCormick and Flavor Forecast have been ahead of the intersection of food and culture. This year we're doing more than predicting a flavor; we're having a year-long celebration of black currant, a bold, sophisticated flavor that combines sweet with savory and elevates the experience of any dish."

McCormick's Flavor Forecast also named three trends to expect in 2026.

"Attainable opulence" is described as foodies using "extravagant treats and experiences as an escape" from daily life. Some examples include sweet and tangy stuffed chicken tenders, along with blood orange cardamom sour.

"Simple to spectacular" highlights common ingredients so "anything humble becomes a showstopper." Recipes in this trend include pickled vegetable toast on homemade sourdough bread and a focaccia halloumi BLT.

"Sauce from somewhere" showcases regional sauces, dips, and drizzles around the world to "help create flavor exploration." Examples include roasted chicken with a Lebanese garlic sauce called toum and crusted lamb chops with a spicy Southeast Asian sauce called sambal.

In 2025, McCormick selected aji amarillo as its Flavor of the Year. Since it started in 2000, the Flavor Forecast has predicted the rise of chipotle, pumpkin spice, ube, Korean BBQ, and "swicy" combinations.

You can click here to see McCormick's Flavor Forecast.