Ribes nigrum
blackcurrant • black currant
Ribes nigrum L. (Grossulariaceae); johannesbessie (Afrikaans); hei sui cu li (Chinese); cassis (French); Schwarze Johannisbeere (German); ribes nero (Italian); kuro fusa suguri (Japanese); casis, grosella negra (Spanish)
DESCRIPTION Ripe blackcurrants are 20 mm (0.4 in.) in diameter, dark glossy purple and have a characteristic sour and fruity taste and aroma.
THE PLANT A long-lived shrub with five-lobed leaves and pinkish white flowers.
ORIGIN Northern Europe and northern Asia.1 The fruits of cultivars, developed since the 17th century, do not differ much from those of the wild form of the species.1 Commercial production is centred in Europe. The crop is making a comeback in the United States after it has been restricted for many years because of it being a carrier of white pine blister rust that threatened the logging industry. New Zealand has also become an important producer, exporting large quantities to Japan.
CULTIVATION At least ten weeks of subzero temperatures during winter are a requirement, so that cultivation is limited to very cold regions. Also important are damp, fertile soil, regular watering, timely pruning and a good choice of cultivar. ‘Baldwin’ has remained a favourite in Britain for many years,1 while in France ‘Noir de Bourgogne’ was considered to have the best flavour.2 ‘Ben Connan’, ‘Ben Lomond’ and ‘Ben Sarek’ are modern cultivars that have earned the RHS Award of Garden Merit.
HARVESTING The berries should be fully ripe when picked (in Europe, towards the end of June and beginning of July). On a commercial scale, harvesting is mostly done mechanically, using straddle harvesters.
CULINARY USES Blackcurrants are used for making delicious jams, jellies, fruit juices, syrups, iced purées and liqueurs. They have important culinary uses in confectionery and desserts, and combine well with meat dishes, seafood and fresh salads. Blackcurrant leaves are commonly used in Russia as culinary herb to flavour teas, preserves and pickles. The famous crème de cassis (blackcurrant liqueur) is used in cooking but is also enjoyed as Kir, Kir Communard or Kir Royale (a spoonful of blackcurrant liqueur, topped up with dry wine, respectively white, red or champagne).
FLAVOUR COMPOUNDS The most characteristic flavour compound is 4-methoxy-2-methyl mercaptobutane, responsible for the well-known “catty” note3 (similar sulphur-containing constituents occur in Agathosma betulina). Major aroma-impact volatiles that contribute to the complexity and buttery note of the flavour include 2,3-butadiene, methylbutanoate, ethylbutanoate, 1-octen-3-one, terpinen-4-ol and β-damascenone.4,5 The dark pigments are anthocyanins.
NOTES The jostaberry (R. ×nidigrolaria) is a hybrid with gooseberry (R. uva-crispa) and Worcesterberry (R. divaricatum). Together with redcurrant (R. rubrum) and other species, these are also sources of fruity flavours.
1. Kepp, E. 1995. Currants. In: Smartt, J., Simmonds, N.W. (Eds), Evolution of crop plants (2nd ed.), pp. 235–239. Longman, London.
2. Larousse. 1999. The concise Larousse gastronomique. Hamlyn, London.
3. Le Quere, J.L, Latrasse, A. 1990. Composition of the essential oils of black currant buds (Ribes nigrum L.). Journal of Agricultural and Food Chemistry 38: 3–10.
4. Latrasse A, Riguard J and Sarris J. 1982. Aroma of the blackcurrant berry (Ribes nigrum L). Main odour and secondary notes. Sciences des Aliments 2:145–162.
5. Mikkelsen, B.B., Poll, L. 2002. Decomposition and transformation of aroma compounds and anthocyanins during black currant (Ribes nigrum L.) juice processing. Journal of Food Science 67: 3447–3455.