Why Americans Are Missing Out on the Flavor of Blackcurrant
Black currants, a true understudy in the United States, are often overlooked and considered a rarity in culinary circles here. Until I was 24, I had only heard mentions of black currants in books, describing them as a mythical, historical fiction fruit. It wasn't until my 25th birthday that I finally tasted them, in England, of all places, and the experience has since become a cherished memory. Let's explore why blackcurrants remain elusive on American soil and why they should be more widely available.
The Mystery of Blackcurrant
My journey with blackcurrants began innocently enough when I visited England. There, I stumbled upon blackcurrant pastries and tarts, finding the taste delightful. One bold misstep led me to a blackcurrant-flavored jelly bean, the taste proving to be an acquired taste at best. Since then, I've made a habit of seeking out any form of blackcurrant, whether in jam, cassis liqueur, blackcurrant pastilles, or even populist options like Ribena. Just like me, many Americans are missing out on the complex, uniquely delightful flavors found in blackcurrants. The one thing I can't resist is the allure of a blackcurrant sorbet, but it's a luxury I have to indulge in while traveling to France.
Bush and Berry Regulations and Prohibitions
A significant reason for the scarcity of blackcurrants in the US is due to legislation that restricts the importation, propagation, or growing of the black currant bush. This is primarily due to its role in the lifecycle of the white pine blister rust, an invasive disease. While this rule may seem overly cautious, it has had a profound impact on the availability of this fruit in the US. This regulation is comprehensively addressed in a comprehensive article titled 'White Pine Blister Rust and Ribes,' which details the history and current state of affairs surrounding the issue.
These regulations have made black currants a sought-after delicacy for American food enthusiasts. On my first trip to England after turning 25, I got to taste some black currant preserves and was fascinated by the taste. Blackcurrants are akin to a cross between blackberries and raspberries, but with a unique twist that sets them apart. The rich, complex flavor is something that simply can't be replicated by other fruits, making it a true treat for the taste buds.
American Food Enthusiasts' Love for Blackcurrant
Many American food enthusiasts, myself included, have developed a keen appreciation for blackcurrant-flavored products. A primary source of my enjoyment lies in the various forms blackcurrants can take—jam, liqueur, pastilles, and more. However, one form that I find especially challenging to find is blackcurrant sorbet. This delightful treat is a rare find due to the lack of blackcurrants in the US.
Since my honeymoon in England, I've discovered that my local Swiss Bakery is a treasure trove for finding imported candies and drink mixes, including blackcurrant-flavored options. Despite the legislative challenges and regulatory restrictions, the availability of blackcurrants in certain parts of the country is gradually increasing, albeit slowly. My fervent hope is that this trend will continue, making blackcurrants more accessible to the American public. The flavor is simply too unique and delicious to be missed in the culinary spectrum.
As Americans, we deserve the opportunity to savor the richness and complexity of blackcurrant, a flavor that continues to captivate us with every bite. Whether you're in England, France, or right here in the United States, the joy of blackcurrant should not be a rare experience. It is a flavor to be treasured and enjoyed.