Blackcurrant: Small Berry, Big Character
Blackcurrant: Small Berry, Big Character
The berry of every Baltic grandmother's garden — intense, aromatic, unforgettable.
Ask anyone who grew up in the Baltics about their grandmother's garden, and a blackcurrant bush will almost certainly appear in the story. These hardy shrubs thrive in the Northern European climate and have been cultivated in Latvian rural homesteads for generations — including in our own family, where the tradition of growing and preserving blackcurrants has been passed down through the years.
What's inside
Blackcurrants are among the most vitamin C-rich berries in the northern garden — a small handful of our dried sweetened blackcurrants (around 10–15 g) covers the reference daily intake. Vitamin C contributes to normal immune function and helps protect cells from oxidative stress. The berry's near-black skin is coloured by anthocyanins, the same family of polyphenols found in bilberries and aronia.
How it tastes
Intense. Blackcurrant is tart, deeply aromatic and instantly recognisable — a flavour that perfumes everything it touches. Dried and gently sweetened, the berries stay soft and juicy, balancing their natural sharpness with fruit sugar.