What are Black Currants?

Black currants or blackcurrants are small, dark purple to black berries that grow on the Ribes nigrum plant. They are related to red/whitecurrants, gooseberries and jostaberries.

The folks in New Zealand describe it best: The Blackcurrant: A sweet earthy taste unlike other berries. Fresh gooseberry and passion-fruit flavour-aromas and hints of raspberry, combined with the floral aromatic notes of carnations and roses. An underlying tannic structure adds complexity and balance to the blackcurrant’s acidity and sweetness. The aftertaste is fresh and sharply cleansing, with no residual sweetness.

Black Currants are enormously popular in Europe, Great Britain and New Zealand. They have been grown in Canada for over a hundred years mostly on family farms. The early farmers knew of the high levels of Vitamin C in the fruit, the soothing quality of it’s tea, and its natural pectin which made Black Currants perfect for preserves.
They’re often used in juices, jams, jellies, syrups, and even wines.

Here are a few things about black currants:

1. Health Benefits:
   • High in vitamin C: One serving of black currants can provide more than 300% of the daily recommended intake of vitamin C.
   • Packed with antioxidants: They contain anthocyanins, which have anti-inflammatory properties and can help fight oxidative stress.
   • Good for heart health: Black currants may help improve circulation, reduce blood pressure, and reduce cholesterol levels.
2. Culinary Uses:
   • Black currants are often used in desserts, sauces, smoothies, or mixed into savoury dishes for a burst of flavour.
   • Their tartness is perfect for making preserves or even adding to drinks like cocktails and non-alcoholic beverages.
3. Availability:
   • In Canada, fresh black currants are commonly available in July , but frozen black currants or products like black currant juice or jam are often easier to find.