There’s an unofficial tradition that calls for the declaration of a ‘Flavour of the Year’ at this time on the calendar. This year, it’s something near and dear to my heart. Not to mention natural, unpro-cessed and native to my childhood home place…
Jam, gelly, pies and tarts… My dear departed Mom loved that point in summer when the Black Cur-rants out behind our house came ripe. Depending on the relative abundance of the harvest, we might enjoy what I believed was every conceivable implementation of the tiny, tart, perfectly round berry.
Nostalgic for her…
Mom always said Black Currants reminded her of the Saskatoon Berries she and her mom picked wild on the farm when she was a child. I was born and grew up in what’s now ‘the Greater Toronto Area’. Most native ‘central Canadians’ didn’t know what a Saskatoon Berry was.
But I still maintain there’s no flavour like the Black Currant, and no treat to equal it when ensconced in a cozy blanket of light, flaky, buttery short pastry…
McCormick has spoken
The global herb and spice giant released its annual Flavour Forecast for 2026 just before Christmas. And the humble Black Currant took centre stage.
“For 2026, we’re celebrating Black Currant as the Flavor of the Year—a vibrant berry known for its tart-yet-sweet taste and versatility in foods and drinks,” McCormick announced. In short, “The ‘it’ berry.”
McCormick’s Report also identifies, “global trends shaping the future of flavor, from chipotle and pumpkin pie spice, to ube and Korean BBQ.”
Three-pronged theme
The Flavour Forecast is based on three interlocking themes:
‘Attainable Opulence’
“Amid a global environment, home cooks are seeking extravagant treats and experiences as an es-cape, enjoying elevated flavors in everyday dining experiences, not just special occasions.”
‘Simple to Spectacular’
“In a digital-forward world, home cooks are finding beauty in the basics – appreciating meals crafted with care, from scratch, and with ingredients found close to home.”
‘Sauce From Somewhere’
My take
I can’t help but start my comments with the observation that McCormick says Pumpkin Pie Spice will be with us as a pervasive flavour leader for yet another year. I’ve already begun to suggest substi-tutes and segues for PPS in seasonal posts. I’ll persevere through 2026 – for you!
Next… I have to point out that Chipotle, Ube (pictured left) and Korean BBQ are not really ‘new’, as such. But each has yet to enjoy a full ‘day in the sun’ of popu-larity. And they’re all – IMHO – really strong contenders for ‘flavour leader of tomorrow’.
Nevertheless…
McCormick has been collecting and curating recipes amenable to inclusion of its myriad flavourings since 1889. Who better to declare the ‘Flavour of the Year?
~ Maggie J.