Mangalorean Recipes

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Black Currant

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The fruit have a high natural vitamin C content. Like the other true currants (not to be confused with the Zante currant, a type of grape which is often dried), it is classified in the genus Ribes.

In addition to the high levels of vitamin C, studies have also shown concentrated blackcurrant to be an effective Monoamine oxidase inhibitor (Bormann, et al. 1991.) Fifty grams of 5.5X concentrate was found to inhibit 92% of the Monoamine oxidase enzymes. Blackcurrant seed oil is a rich source of gamma-linolenic acid (GLA), a very rare essential fatty acid.

When not in fruit, the plant looks very similar to the redcurrant shrub; they may be distinguished by the strong odour of the leaves and stems of the blackcurrant (sometimes compared to cat's urine [citation needed]).

In Russia it is common to infuse slightly sweetened vodka with blackcurrant leaves, making a deep yellowish-green beverage with a sharp flavour and an astringent taste [citation needed]. Blackcurrant berries can also be used to flavour vodka. In the UK blackcurrant juice is often mixed with Cider to make a drink called Cider Black. It can be ordered in most pubs.

Blackcurrants have a very sweet and sharp taste. They are made into jelly, jam, juice, ice cream, cordial and liqueur. In the UK, Europe and Commonwealth countries, some types of confectionery include a blackcurrant flavour, but this is generally missing in the United States, even within the same brand. Instead grape flavour in candy (including grape jelly) almost mirrors the use of blackcurrant in both its ubiquity in the USA, and its rarity on the eastern side of the Atlantic.

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