Blackcurrant (Ribes nigrum) is a species of Ribes berry native to central and northern Europe and northern Asia. it is a small, perennial shrub growing to 1-2 m tall with leaves that are alternate, simple, 3-5 cm long and broad, ans palmately lobed with five lobes, with a serrated margin. The flowers, 4-6 mm in diameter, are produced in racemes 5-10 cm long, with five reddish-green to brownish petals. The fruit is an edible berry 1cm in diameter, has skin that is very dark purple or black, with a persistent calyx at the apex, and containing seeds that are packed with nutrients.
Blackcurrant has a really high content of vitamin C (302% of the Daily Value per 100g), good level of potassium, phosphorus, iron, vitamin B5, and a broad range of other essential nutrients. The seed oil also rich in many nutrients, especially vitamin E and several unsaturated fatty acids including alpha-linolenic acid and gamma-linolenic acid.
Blackcurrant has a distinctive sweet and sharp taste popular in jams, juice, ice cream, and liqueur. Other than being juiced and used in jellies, syrups, and cordial, blackcurrants are also used in cooking as the astringency in the fruit creates flavor in many sauces, meat dishes and desserts.
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