B – ‘Black Currants’

The abc of Food Cooking and People

Black Currants

🍇 Black Currants – Tiny Berries with a Bold Legacy

Let’s turn our attention to the deep, rich world of Black Currants, small but mighty berries grown on shrubs that thrive in temperate climates. Although many people are familiar with the red currant variety—commonly cultivated for jellies—it’s the black currants that steal the spotlight when it comes to intense flavour and powerful nutrition.

The name “currant” itself originates from Corinth, Greece, where dried berries were historically exported. But the black currant (Ribes nigrum) stands apart today as a beloved ingredient in both sweet and savoury creations around the world.

🌿 Small Berry, Big Impact

Black currants might be small, but they pack a serious punch. They’re exceptionally rich in vitamin C, with levels far higher than most citrus fruits. They also offer essential amounts of vitamin A and B vitamins, making them not just delicious but nutritionally potent.

In France, black currants are transformed into a syrup and the famous Crème de Cassis liqueur—both of which add bold, fruity notes to cocktails and desserts. Whether stirred into yoghurt, baked into tarts, or sipped in drinks, blackcurrants bring their unmistakable deep purple hue and sharp, tart flavour wherever they go. (B – ‘Bilberries’).

🍇 Did You Know?

The German name for black currants is Schwarze Johannisbeeren, while in Austria, they are known as Schwarze Ribisel.

In Spanish-speaking countries, they are called grosella negra.

Black currants were once banned in parts of the United States because they were thought to help spread a fungus harmful to pine trees.

Crème de Cassis, made from black currants, is a key ingredient in the classic French cocktail Kir (white wine + cassis).

Their substantial, tart flavour balances perfectly in decadent desserts, jams, and savoury sauces for meats.

🍷 Bold, Tart, and Beautifully Versatile

Fresh black currants are rarely eaten raw due to their intense sharpness, but when cooked or sweetened, they transform beautifully. They make fantastic bases for preserves, syrups, liqueurs, pies, and even savoury glazes. In cocktails, their vivid colour and depth of flavour are prized for creating vibrant, elegant drinks.

You can also find dried black currants, which offer a concentrated, raisin-like texture perfect for baking or snacking.

✨ Wrapping It Up

Black currants prove that good things often come in small, vibrant packages. With their rich vitamin content, intense flavour, and deep cultural roots, they continue to shine in kitchens and glasses across the world. Try them in a tart, a sauce, or a simple cocktail—and discover why this little berry has earned such a mighty reputation.