Blood: A Forbidden Ingredient Reimagined

Animal blood, a once-taboo ingredient in many Western cultures, is undergoing a significant culinary revival, appearing on menus and in cookbooks across the globe. Historically, blood has been a staple in various cuisines worldwide, from French sauces to Spanish sausages and Swedish pancakes. However, in the United States, much of this vital animal product was historically discarded, processed into animal feed and fertilizer.

Recent shifts in U.S. Department of Agriculture regulations, beginning in 2021, have removed scientifically unfounded restrictions on the use of coagulated blood. This has opened doors for adventurous chefs to incorporate authentic blood-based ingredients into their dishes, moving away from processed blood powders.

Chefs are embracing blood not only for its unique flavor and texture but also for its sustainability. The practice aligns with nose-to-tail dining principles, minimizing waste and honoring the entire animal. Dishes like Filipino dinuguan and French sanquette are being presented with renewed appreciation.

Historically, religious laws in Judaism and Islam prohibited blood consumption, while Christian traditions saw its sublimation into ritual. Later, Galenist medical theories in the 13th and 14th centuries associated blood with bodily humors, leading to its social stratification, with the poor consuming it more frequently. Today, its re-emergence is challenging these historical aversions and offering a taste of culinary authenticity.