Ribes nigrum L.
blackcurrant
[Follow the Wikipedia links]
We are introducing rare berries likely not well known to most
readers of the Berry Doctor's Journal.
Blackcurrants have had a tough history until recent years.
A wild native to northern climates on three continents,
blackcurrants were ignored in Europe until World War II when
countries of the Allies, particularly the UK, encouraged their use
and cultivation to assure vitamin C intake.
** Now, there is a foundation in the UK, just for blackcurrants! (click!)
In North America throughout most of the 20th century, blackcurrants
were banned and even destroyed in the wild because they harbor
a fungus that infects white pine trees, once needed for lumber.
These problems have passed and blackcurrant is growing toward
$1 billion in global product sales, especially in Europe where
it remains a popular nutrient source and flavor.
Some products in use
- a unique tart flavor used in juices, jams, pie fillings
- the juice called Ribena, a delicious dark beverage high in phenolics and vitamin C
- the "black berry" in hot-cross buns at Easter!
- a flavoring and colorant for Russian vodka and European wines, cordials, ciders or nectars
- a flavor enriching the taste of Guinness! (now there's an interesting idea -- fortifying beer with the flavors and nutrients of berries!)
- tea, having a highly fragrant aroma, beautiful purple color and sharp taste
- ice cream and yogurt flavors and colors
Oddly, these uses and tastes are not favored much in the USA or Canada where blackcurrant taste is strong for many consumers
-- but times are a-changin' --
blackcurrant products are growing in popularity elsewhere in the world.
Blackcurrant production by New Zealand provides about 3%
of the total world supply -- read a press release, click!
Blackcurrant has plant family relatives of interest as berry species.
These are all from the botanical family, Ribes ("rye-bees")
redcurrant (Ribes rubrum)
Alpine currant (Ribes alpinum)
gooseberry (Ribes uva-crispa)
Gooseberry, botanical cousin of blackcurrant, is usually
green or red, yet about 4 times larger than the pea-size blackcurrant
Why are manufacturers and consumers
now interested in blackcurrant?
-
-
very high content of antioxidant
phenolics and vitamin C (180 mg per 100 g; about 3 times more than a fresh orange)
-
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good source of dietary fibers
-
unique taste (sharp, sour, intense fruity)
-
growing medical literature establishing potential health benefits
The Scottish Crop Research Institute is breeding blackcurrants to
raise their vitamin C levels even higher, click!
and ranks the blackcurrant as the highest-rated superfruit, click
Recent Medical Research on Blackcurrants
