Black currants, botanical name Ribes nigrum, are woody shrubs within the family Grossulariaceae. They are one of over 150 species within the Ribes genus, which also includes Red currants White currants and gooseberry species. Black currant plants grow wild and they are cultivated both commercially and domestically for their berries.

Black currants have a taut glossy black skin that encases a soft pulpy flesh which contains small edible seeds. The fruit has bright aromatics with a tart piquant flavor. Black currants have thicker skins than the Red and White varieties, and can be picked individually without damage to the fruit.

Serving Ideas

Black currants' strong, tart flavour and astringency require sweetening to be palatable yet they are excellent for adding flavor and texture to sauces, liqueurs, jams, jellies and syrups. Complimentary pairings include baking spices such as cinnamon and nutmeg, vanilla, cream, clove, citrus fruits, tomatoes, juniper, ginger, strawberries, lemon verbena, game meats, pork, shellfish, grilled steak and herbs such as basil and mint.

Geography/History

All cultivated currant species have Asian and European ancestry. The most significant historical source of cultivation of currants was within Russia during the 11th century when they were grown in monastery gardens, towns and and settlements. Black currants grow in many climates and are able to flourish in moist to wet, well-drained soil and once established they need little irrigation to survive.

Seasons/Availability

Black currant berries are available in early summer.