Blackcurrants

Ribes nigrum (blackcurrant) is a deciduous shrub of the Grossulariaceae family, native to the temperate zone of Eurasia. Botanically, it is characterized by glands on the underside of its leaves, which secrete an intense resinous aroma. The fruit is an aromatic berry. In addition to the classic black varieties, there are also so-called green currants (e.g., the 'Vilma' and 'Venny' varieties), which are a genetic mutation that loses the ability to produce dark pigments in the skin. Nutritionally, it is one of the most valuable crops with an exceptionally high content of vitamin C (several times higher than citrus fruits), fiber, and iron. The phytochemical profile of black varieties is defined by a massive concentration of anthocyanins (especially delphinidin), which give them their color and strong antioxidant activity. Green currants lack anthocyanins but retain a high content of vitamins and other polyphenols, while having a milder taste.