The most common varieties of currants are the black, red and white ones.
They contain a lot of useful nutrients, like antioxidants, vitamins and minerals.
Currants are known for their high content of vitamin C and E but they also contain minerals like potassium and calcium that can reduce the risk of cardiovascular disease.
The berries have small kernels that contain linolenic acid that can lower blood lipids.
All this combined makes these berries what we call super berries!
The black currants actual color ranges from dark purple, dark red to the deepest black. The colorant comes from the antioxidants anthocyanin and carotene.
The Flavors Differ Some Between The Currants
The tart flavor of red currants is slightly greater than its black currant relative, but with the same approximate sweetness.
The white currant, is a variant of the red currant, and has the same tart flavor but is a lot more sweet than its closest cousin.
What Currants Are Used For
Currants are perfect for eating directly from the bush.
Our children often love to stand by the bush in our garden and eat the sun-warmed berries in the summer.
They taste sweet, maybe a little bit sour or tart.
If you don't eat the currants straight away its a good idea to make jam, pie, marmalade, jelly or juice from them.
You can also make tea from both the berries and the leaves.
How Do Currants Differ From Other Berries?
The tree different varieties of currants taste slightly different and have slightly different nutrients.
The black currant is one of all berries that contain the highest concentration of vitamin C.
Read All Our Articles About Currants
Below you'll find all our articles about Currants.
Pick one and learn something new!