Ribes nigrum – dried berries

Blackcurrant is a fruit shrub native to Europe and temperate Asia, cultivated for its leaves and berries, which are rich in aromatic and natural compounds. The berries are harvested when ripe and then carefully dried to preserve their organoleptic properties.

Description

Black to purplish berries, wrinkled when dried. Fruity and tangy odor. Texture soft to brittle depending on dehydration.

Nomenclature

• Common names: Blackcurrant, black gooseberry
• Latin name: Ribes nigrum
• Family: Grossulariaceae
• Part used: Fruit (berry)
• Form: Bulk (whole, dried)
• Origin: Europe, Russia, temperate Asia
• English name: Blackcurrant
• Name in German: Schwarze Johannisbeere
• Name in Spanish: Grosellero negro
• Name in Italian: Ribes nero
• Name in Arabic: كشمش أسود (Kishmish Aswad)

Main virtues

Blackcurrant berries are traditionally used to flavor infusions and fermented beverages. They can also be used in recipes for pastries, pies, syrups, and homemade liqueurs. They are widely used in homemade cosmetics for their natural pigment content.

Main constituents

Anthocyanins, organic acids (malic, citric), sugars, natural vitamin C, pectins.

Use and dosage

• Infusion: 1 to 2 teaspoons for 250 ml of boiling water, infuse for 10 minutes.
• Maceration: in sweet alcohol for homemade blackcurrant liqueur.
• Cuisine: integrated into jams, fruit sauces, natural desserts.

Precautions, side effects and contraindications

• None known at usual doses for infusion or culinary use.
• Carefully follow storage conditions to preserve the aroma.

History and origin

Blackcurrants have been cultivated since the 16th century for their culinary and medicinal properties. They have become an essential ingredient in French and German recipes, particularly for making the famous crème de cassis and winter infusions.

Miscellaneous information

• Storage: away from light and humidity, in an airtight container.
• Packaging: kraft bag, glass jar or metal box.
• Appearance: small, wrinkled, purplish-black berries.
• Smell: fruity, slightly tangy.

Sources and references

• Pl@ntUse – https://uses.plantnet-project.org
• Botanical records of Central Europe
• European fruit and culinary traditions
• Corpus of ancient and modern herbalism

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