Organic black currants, or Corinth raisins, grow wild in different parts of Europe. They are small seedless fruits of a deep red or black colour. Currants undergo a meticulous drying process and are packed with flavour and nutrients. Cultivated in Southern Greece, their name comes from the ancient city of ‘Corinth’. The blackcurrant is native to northern Europe and Asia. Russians cultivated it by the 11th century, with cultivation in Europe starting in the late 17th century. Scandinavians first domesticated currants in the 1600s before cultivated varieties came to North America through England. In fact, the English word ‘currant’ has only been in use since 1550, as the fruit resembled dried Greek currants. Though primarily used in food, blackcurrant seed oil is also used in cosmetics.
Currants are abundant in antioxidants, minerals, and dietary fibre. Black currants in particular are fragrant, and have a tart flavour. Black currants contain four times the amount of vitamin C found in oranges, and twice the amount of antioxidants found in blueberries.
How to Use
Dried currants can be used to top your favourite breakfast or lunch meals or enjoyed on their own as a raw snack. They go great in a pilaf given their slight sweetness. Mix red or black currants with white currants to create a summer pudding, or simmer them to make jams. Add organic black currants to baked goods such as scones or muffins, or combine them with granola or chutney recipes.
Sun-drying, sieving, light piece removal, washing, de-stemming, laser scanning, hand picking, metal detection.
Store in a cool, dry place, and keep out of direct sunlight.
Ask in-store. See the bag.
Organic currants, vitis vinifera .
No known allergens present
Country of Origin
- Energy 1356 Kj
- Calories 320 Kcal
- Carbohydrates 73 g
- Of which Sugars 72 g
- Fibre 6.8 g
- Protein 2.9 g
- Salt 0.02 g