| Blackcurrant | ||||||||||||||
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| Scientific classification | ||||||||||||||
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| Binomial name | ||||||||||||||
| Ribes nigrum L. |
The Blackcurrant (Ribes nigrum) is a species of Ribes berry native to central and northern Europe and northern Asia. It is also known as French "cassis".
It is a small shrub growing to 1–2 m tall. The leaves are alternate, simple, 3-5 cm long and broad, and palmately lobed with five lobes, with a serrated margin. The flowers are 4–6 mm diameter, with five reddish-green to brownish petals; they are produced in racemes 5–10 cm long. When not in fruit, the plant looks similar to the redcurrant shrub, distinguished by a strong fragrance from leaves and stems. The fruit is an edible berry 1 cm diameter, very dark purple in color, almost black, with a glossy skin and a persistent calyx at the apex, and containing several seeds dense in nutrients.
Plants from Asia are sometimes distinguished as a separate variety Ribes nigrum var. sibiricum, or even as a distinct species Ribes cyathiforme.
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During World War II, most fruits rich in vitamin C, such as oranges, became almost impossible to obtain in the United Kingdom. Since blackcurrant berries are a rich source of vitamin C and blackcurrant plants are suitable for growing in the UK climate, blackcurrant cultivation was encouraged by the British government. Soon, the yield of the nation's crop increased significantly. From 1942 on, almost the entire British blackcurrant crop was made into blackcurrant syrup (or cordial) and distributed to the nation's children free, giving rise to the lasting popularity of blackcurrant flavorings in Britain.
Blackcurrants were once popular in the United States as well, but became extremely rare in the 20th century after currant farming was banned in the early 1900s. The ban occurred on the "discovery" that blackcurrants facilitated the tree disease, white pine blister rust, once thought a threat to the U.S. lumber industry. [1] The federal ban on growing currants was shifted to individual States' jurisdiction in 1966, and was lifted in New York State in 2003 through the efforts of horticulturist Greg Quinn. As a result, currant growing is making a comeback in Vermont, Connecticut and Oregon.[2][3] However, several statewide bans still exist including Maine, Massachusetts and New Hampshire.[4]. Since the federal ban ceased currant production anywhere in the U.S., the fruit is not well-known and has yet to reach the popularity that it had in 19th century United States or that it currently has in Europe. Since blackcurrants are a strong source of antioxidants and vitamins, awareness and popularity are once again growing, with a number of consumer products entering the market.
| currants, European black, raw Nutritional value per 100 g (3.5 oz) |
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| Energy 60 kcal 260 kJ | ||||||||||||||||||||||||||||||
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| Percentages are relative to US recommendations for adults. Source: USDA Nutrient database |
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The fruit has an extraordinarily high vitamin C content (302% of the Daily Value, table), and more potassium than bananas. Other antioxidants in the fruit (polyphenols/anthocyanins) have been demonstrated in laboratory experiments to possess the potential to inhibit inflammation mechanisms, which may lower the risk of developing various types of degenerative diseases (e.g. heart disease, cancer). It has also been demonstrated that these nutrients provide effective protection against degrading neurological functions, such as Alzheimer's disease.[5] Blackcurrants also yield a good range of other essential nutrients. Blackcurrant seed oil is also rich in many nutrients, especially gamma-linolenic acid (GLA), an essential fatty acid.[6]
In the UK, blackcurrant cordial is often mixed with cider to make a drink called Cider & Black available at pubs. Adding a small amount of blackcurrant juice to Guinness is preferred by some to heighten the taste of the popular beer. In Russia, blackcurrant leaves are often used for flavoring tea. Sweetened vodka may also be infused with blackcurrant leaves or berries, making a deep yellowish-green beverage with a sharp flavor and astringent taste.
Blackcurrant berries have a sweet, sharp taste popular in jelly, jam, juice, ice cream, and liqueur (see Ribena). They are a common ingredient of Rote Grütze, a popular kissel-like dessert in German cusine. In the UK, Europe and Commonwealth countries, some types of confectionery include a blackcurrant flavor, and in Belgium and the Netherlands, cassis is a favored currant soft drink. In the United States, other than Ribena, a nationally available blackcurrant beverage is called CurrantC. Blackcurrant syrup mixed with white wine is called Kir or Kir Royale when mixed with Champagne.
Other than being juiced and used in jellies, syrups, and cordials, blackcurrants are used in cooking because their astringent nature brings out flavor in many sauces, meat dishes and desserts. It was once thought that currants needed to be "topped and tailed" (the stalk and flower-remnants removed) before cooking. However, this is not the case as these parts are easily assimilated during the cooking process. If one prefers, the whole blackcurrant stem with fruit can be frozen, then shaken vigorously. The tops and tails are broken off and fruit can be separated easily.
