Haggis — authentic version blocked, lung-free alternatives allowed
Traditional Scottish haggis includes sheep lung, which made it illegal to import into the U.S. due to food safety laws. While lung-based haggis remains banned, modified versions without lung are now made and sold in America. This has allowed Scottish-Americans to celebrate their culture, even if the flavor isn’t quite the same.
Gooseberries — restricted for decades, now reintroduced
Gooseberries shared the same fate as blackcurrants due to their role in spreading tree diseases. Over time, most states relaxed their restrictions, allowing farmers to grow them again. Now they are being rediscovered by chefs and gardeners for their tart, citrusy flavor and health benefits.
Ackee (fresh fruit) — deadly raw, legal canned
Ackee, Jamaica’s national fruit, was once banned in the U.S. because eating it before it ripens can be toxic. While fresh ackee is still not allowed, canned ackee that meets safety standards is now sold legally. This has opened the door for authentic Jamaican dishes to be prepared in American homes and restaurants.
Absinthe — a green spirit banned for almost a century
Absinthe was banned in the early 1900s after fears that it caused hallucinations and madness. Modern science proved those fears exaggerated, and the drink was re-legalized under certain regulations. It has since returned to cocktail menus across the country, often as a nod to its mysterious and artistic past.
Blackcurrants — once banned, now cultivated
Blackcurrants were banned in the U.S. in 1911 because they helped spread a tree disease that threatened the logging industry. After nearly a century, the ban was lifted as new farming techniques and disease-resistant plants were developed. Today, blackcurrants are legally grown in several states and are making their way back into juices, jams, and specialty grocery stores.
