McCormick's latest seasoning blend puts black currants front and center, marking a remarkable culinary comeback for a fruit once banned in the United States. The Taste of Home Award-winning dry rub combines tart black currant notes with jalapeños, oak smoke, and garlic to create a versatile grilling seasoning that balances fruit-forward brightness with heat and smokiness.
Black currants spent decades off-limits in America due to a 20th-century federal ban implemented to protect white pine forests. The berries host a fungus that threatens the trees, so regulators prohibited their cultivation across most states. That restriction lifted gradually starting in 2003, allowing the tart fruit to reenter American kitchens after a 100-year absence.
This seasoning represents the growing trend of chefs and spice makers rediscovering forgotten or restricted ingredients. By pairing black currants with familiar barbecue elements like smoke and garlic, McCormick makes the once-exotic berry approachable for home cooks. The tartness of currants cuts through rich meats while the jalapeños add depth without overwhelming heat.
The award signals that food developers recognize consumer appetite for complexity in seasoning blends. Rather than relying solely on salt, smoke, and standard spices, brands now layer in unexpected fruit flavors that deepen savory dishes. Black currant's herbaceous tang works particularly well on grilled proteins and vegetables, offering the kind of sophisticated flavor profile once reserved for restaurant kitchens.
This seasoning also reflects broader movement toward ingredient transparency and heritage foods. As regulations evolve and supply chains modernize, American cooks gain access to global ingredients their grandparents couldn't legally purchase. The black currant seasoning bridges that generational gap, making a historically forbidden fruit into something you can grab from the spice aisle.