Hojicha, Black Sesame and Black Currant: 3 Flavours Bakers Will Use in 2026

Every year, a handful of flavours move from niche menus to mainstream bakeries. For 2026, three names keep coming up in trend reports: hojicha, black sesame and black currant. Sizzle and Sweet says hojicha is stepping into the spotlight, Cakery Wonderland’s baking forecast flags black sesame and black currant as standout flavours, and a food trends article on llcc.edu notes that McCormick named black currant its 2026 flavour of the year.

The good news is that all three are easy to bake with once you know what they taste like and how to balance them.

1. Hojicha: the toasty tea flavour

Hojicha is Japanese green tea that has been roasted, which turns the leaves brown and gives the tea a nutty, caramel-like taste without much bitterness. It is also typically lower in caffeine than other green teas. Ground into a fine powder, it blends easily into creams, doughs and batters.

Try it: hojicha whipped cream. Mix 1 tablespoon hojicha powder with 2 tablespoons of warm cream to make a smooth paste, then whisk it into 200 ml cold whipping cream with 2 tablespoons icing sugar. Use it to fill choux, layer cakes or serve with fruit.

Works well in: cheesecake, panna cotta, cookies, ice cream and milk teas.

2. Black sesame: nutty, bold and beautiful

Black sesame has been used in Asian sweets for centuries, and it is now appearing in croissants, cream puffs, cookies and ice cream in bakeries around the world. Its dark, almost grey colour is striking, and the taste is deeply nutty with a slight bitterness that makes desserts taste less sweet.

Try it: black sesame cream puff filling. Whip 200 ml cream with 2 tablespoons black sesame paste and 2 tablespoons icing sugar. Pipe into baked choux buns and dust with a little icing sugar.

Works well in: croissant fillings, mochi, cookies, ice cream, milk drinks and cheesecake swirls.

Tip: black sesame paste can separate in the jar. Stir it well before using, and add a tiny pinch of salt to bring out the flavour.

3. Black currant: tart, floral and earthy

Black currant is sharp, deep and slightly floral. It brings the acidity that rich pastries need, and its dark purple colour looks fantastic on tarts and mousses. Cakery Wonderland describes it as a way to add balance to buttery bakes such as danishes and tarts.

Try it: black currant compote. Simmer 200 g black currant puree or frozen berries with 60 g sugar for about 10 minutes until slightly thick. Cool it and spoon it over cheesecake, into tartlets or on top of a danish.

Works well in: tarts, entremets, danishes, glazes, jams and mousses.

Flavour pairing guide

How to introduce a new flavour without ruining a recipe

• Start small. Add flavour to fillings and creams first, where you can taste and adjust easily.
• Balance with salt and acid. Bitter, roasted flavours need a pinch of salt. Rich flavours need a little acidity.
• Do not crowd the flavour. One star flavour and one supporting note is enough.
• Test before you bake for guests. Trial a small batch, especially with powders that can turn bitter when used in large amounts.

Frequently asked questions

Is hojicha the same as matcha?

No. Matcha is powdered green tea leaves that are grown in the shade and not roasted. Hojicha is roasted, so it tastes toasty and mellow, not grassy.

Where can I buy black sesame paste?

Most Asian grocery shops stock it, and it is also available online. Check the label for sesame with little or no added sugar.

Can I use these flavours in eggless baking?

Yes. All three work well in creams, glazes and fillings that do not need eggs. For eggless cakes and batters, see our guide to eggless cakes.

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