black currant

The product (Ribes nigrum) is prepared only from selected fresh and clean raw material, which are washed, cut (if necessary) and dehydrated with hot air to the highest standards for food products. Product appears as intense dark violet pieces, regular sized and homogenous free flowing dices. Low (<8%) or medium (12%) moisture, sieve below 8mm for pieces, granulate and whole berries available. Shelflife: 12 months. Origin: Poland or Italy.

The Blackcurrant (Ribes nigrum) is a species of Ribes berry native to central and northern Europe and northern Asia. In French it is called a "cassis". The fruit has a high natural vitamin C content. Other than being juiced and used in jellies, syrups, and cordials, blackcurrants are used in cooking because their astringent nature brings out the flavour in many sauces and meat dishes and lends them to desserts.

Black currants have a very high content in antioxidants and vitamins. In particular, they're very rich in Vitamin C (and for this reason they were used in the UK during World War II, because other foods rich in Vitamin C, such as oranges, were nearly impossible to find). Black currants also contain several rare nutrients, like GLA ( Gamma Linoleic Acid, a very rare Omega-6 essential fatty acid) and MAOI (Monoamine Oxidase Inhibitors), and may therefore be used in therapies against depression.

The taste of black currants is very sweet and sharp, and they're used to make blackcurrant jellies, jams, added to desserts or as a part of sauces and dippings. Blackcurrants are commonly used to make cordial, liqueur, ice-cream and they can also be found in juice form
More information you will find at: http://black-currant.com/