Currants

Currants, small yet flavorful berries, are renowned for their intense, tart taste and are often used in a variety of culinary applications. There are two primary types: black currants, known for their deep, earthy flavor and high vitamin C content, and red currants, which are slightly sweeter and known for their bright, vibrant color. These berries are rich in antioxidants, particularly anthocyanins in black currants, which are known for their anti-inflammatory and heart health benefits. Currants also contain a good amount of fiber, potassium, and essential minerals, making them a nutritious addition to any diet. Cultivated widely across Europe and parts of Asia, currants thrive in cooler climates. The harvesting process is delicate, often done by hand to protect the fragile berries from damage. This labor-intensive process highlights the care and dedication required in cultivating these special fruits. Currants are used in a variety of ways – fresh, dried, or cooked. Fresh currants are popular in jams, jellies, and sauces, adding a unique tartness to sweet and savory dishes alike. Dried currants, often used as a substitute for raisins, are a common ingredient in baked goods, like scones and bread. Their concentrated sweetness and tartness add depth and complexity to recipes.

Available as wholes, diced, and sliced. Coming in both organic and conventional.