Small, deep purple berries with a distinctive sharp and sweet flavor. They are used in jam, juice, ice cream, and liqueurs. Dried currents are often used in baking. The berries grow on a small shrub which is native to central and northern Europe and northern Asia.
Currant also refer to a small dried seedless raisin grown in the Mediterranean region and California; used in cooking.


Other names: Gooseberry, Black Currant, Red Currant
Translations: Jāņogas, Serbentų, Stafidă, Ribizla, Cây phúc bồn tử, Porzeczka, Bes, Groselha, Смородина, Σταφίδα, زبيب, 까치밥 나무, Rybíz, Kismis, Kurant, 黑醋栗, Grosella, Ribez, Ríbezle, Ribes, דומדמנית, Vinbär, Рибизла, カラント, Groseille, Johannisbeere, Solbær, Grosella, Смородина, Herukka, Френско грозде

Physical Description

Currants are small and pulpy edible fruits, usually used in making desserts, jams and baked into cookies and scones.
Dried currants are used in baking and to enhance savory dishes with a touch of sweetness.

Colors: black or red

Tasting Notes

Flavors: sweet
Mouthfeel: Juicy, Sweet
Food complements: Spinach, Chard, Pine nuts, Baked goods
Wine complements: Red wine, White wine, Muscat
Beverage complements: Tea, Ginger ale
Substitutes: Raisins, Grapes, Berries

Selecting and Buying

Buying: Fresh currants are more seasonal and can be harder to find because the fruit is slightly delicate. Look for them at farmers markets. Dried currants are available at all major grocers.

Preparation and Use

Cleaning: rinse the fresh currants lightly in cool water.



Related Cooking Videos