currant

Currant is a common name for several small berries and the plants that bear them. In horticulture, true currants are berries produced by the genus Ribes, most often the black currant (Ribes nigrum), red currant (Ribes rubrum), and white currant (a color mutation of red currant). The term currant is also widely used for dried grapes known as currants or Zante currants, produced from certain seedless grape varieties and used in baking and cooking.

True currant plants are deciduous shrubs typically 1 to 1.5 meters tall. They form dense thickets with palmate leaves and bear small clusters of berries in summer. They prefer cool to temperate climates, well-drained soil, and sun-to-partial shade. They can be susceptible to diseases such as powdery mildew and to pests; in some regions, plant movement restrictions exist due to concerns about fungal rust affecting other crops, historically including white pine blister rust in North America.

Culinarily, fresh currants are prized for their bright tart flavor. They are used in jams, jellies, sauces, and desserts, while dried currants are common in baking, cereals, and sweets. Nutrition varies by type; black currants are rich in vitamin C and contain anthocyanins that give the fruit its dark pigment. Dried currants concentrate sugars and calories.

Currants are grown commercially in Europe, parts of Asia, and North America, with production linked to specialty fruit and baking markets. The crop is valued for its flavor, versatility, and, in the case of black currant, distinctive aroma in beverages and cordials.