The blackcurrant is the Burgundy region's and, in particular, the city of Dijon's emblem. Indeed, blackcurrant may be found in some of the delicacies that have made Burgundy renowned.
Cassis Crème, in instance, was created in Dijon in the 18th century by the family Lejay Lagoute.
The famous kir prepared from white wine and crème de cassis, on the other hand, is a Parisian cafe creation.
It wasn't until around the year 70 that the plain blanc-cassis was called “kir” after a canon, former mayor of Dijon, who made it his official drink at receptions.
The same canon who gave Kir Lake its name.
Because of its high antioxidant content and several health advantages, blackcurrant is considered a “super-fruit.” Blackcurrant is a true health ally, easily identifiable among a thousand owing to its tiny purple-black berries. Because of its mild taste, which is both sweet and tart, it can be snuck into any cuisine.
Blackcurrant characteristics
Strong antioxidant capacity; excellent supply of vitamin C; immunological defense support; good source of soluble fiber; cardiovascular health promoter

The remarkable amount of vitamin C and other antioxidant active components distinguishes blackcurrant from most fruits. It has more than three times the vitamin C content of an orange. Vitamin C is an antioxidant that supports the body's immunological systems and protects cells from premature aging.
Furthermore, blackcurrant is a fantastic source of dietary fiber that helps to accelerate transit and maintain digestive health. Fiber consumption boosts feelings of fullness and lowers blood glucose and cholesterol levels. Finally, because blackcurrant is low in calories, it may be included in a balanced diet.
Nutritional and caloric values ​​of Blackcurrant
For 100 g of Blackcurrant :

Blackcurrant is one of our diet's primary health friends due to its high amount of vitamins, minerals, and antioxidants. In addition to its high antioxidant vitamin C content, it is important to note that it is high in potassium and soluble fibers, both of which are required for the body's healthy functioning.

The vitamin C content of blackcurrant is particularly high. A cup of fresh blackcurrants has three times the vitamin C content of a tiny orange. Vitamin C contributes to the preservation of skin integrity, aids wound healing, protects cells from premature aging caused by free radicals, and supports immunological activities, in addition to its role as an antioxidant. It also aids the absorption of non-heme iron derived from plants.
Tannins and flavonoids (anthocyanins) are also abundant in these berries, which have high antioxidant properties. Furthermore, several experts have researched the oil of black currant seeds as well as its leaves. These might have an anti-inflammatory impact, as well as an anticoagulant effect and a favorable effect on blood cholesterol levels.

Potassium is also abundant in blackcurrant. Potassium, like sodium, is an important mineral that serves a variety of activities in the human body. It helps to maintain the body's acid-base balance and maintains the pH inside the cells with the aid of sodium. It also plays a role in the transmission of nerve impulses, muscular contraction, and the normal functioning of the kidneys and adrenal glands, as well as the synthesis of proteins and glucose metabolism.

Pectin, a kind of fiber that has the ability to create a gel by trapping water, is abundant in blackcurrants. If the blackcurrant fruits are not totally mature, the ability to prepare jellies and jams will be more intriguing. Pectin is reported to provide several health advantages, including the reduction of blood cholesterol and blood sugar levels. Pectin might also be able to prolong stomach emptying, so promoting satiety. It's also being investigated in relation to some cancers, including colon cancer. In the end, this would be able to construct a physical barrier that would protect intestinal cells from microbial infection.

Blackcurrant is a fruit that we benefit from by eating it frequently and in various forms. It is a fruit that should be included in the list of foods with substantial health benefits due to its high content of vitamin C and other antioxidant chemicals.
The blackcurrant is a little fruit that grows on a small tree that is native to northern Europe and Asia. Blackcurrants thrive in cold, mountainous climates. It's on the market in France during the end of the summer, notably in August and September. Blackcurrant is well recognized for its high level of vitamins and antioxidant pigments, as shown by its lovely dark purple hue.
Pick blackcurrant.
When purchasing, we search for a fruit that is both whole and nicely colored. Blackcurrant, on the other hand, is rarely offered as a table fruit. It is particularly prized for use in the production of coulis, jelly, and jam. It may also be drunk in liquid form, with the crème de cassis being used to produce kirs, nectar, syrups, and liqueurs.
Cook the blackcurrant thoroughly.
Cooking with a modest amount of water or juice is done slowly. To lessen the sourness of these berries, sugar should be added after they have been cooked.
Blackcurrant conservation
They may be stored in the refrigerator for 2 to 3 days if they are still fresh. You may also freeze them whole, with or without sugar. It's best to just wash them when you're ready to use them.

Blackcurrant is a super-fruit with the benefit of being able to be used practically everywhere in the kitchen, whether cooked, raw, or in sweet or savory dishes. As a result, it is possible to create foods that are both healthful and delicious.
** Blackcurrant cream, coulis, and juice
When served as a coulis, juice, or crème de cassis, blackcurrant is quite popular. Blackcurrant juice, whether made with or without additional fruits and without added sweets, is an excellent source of vitamins, minerals, and antioxidants that the body can absorb fast. However, despite their deliciousness, blackcurrant coulis and crème de cassis frequently contain a lot of sugar and few heat-sensitive vitamins, so they should be drunk in moderation. The blackcurrant coulis, which has only a little sugar added to it, is perfect for topping ice creams, cheesecakes, and other gourmet desserts.
** A sweet variant of blackcurrant
Blackcurrant is an excellent source of nutrients from breakfast to dinner. Furthermore, its subtle sweet and tangy flavor complements most sweet foods. Fresh black currants can be used to flavor pancakes, puddings, granolas, smoothies, and other porridges for breakfast. In terms of desserts, a few fresh blackcurrants may be used to cake mixes, fruit salads, yogurts, and other handmade brioches. This is an excellent approach to mix health with gluttony.
** Using blackcurrant in savory dishes is a good initiative.
Blackcurrants may be used in a variety of ways in the kitchen, not just for dessert. Indeed, it enables you to prepare chutneys and compotes that pair beautifully with foie gras and meats with a distinct flavor profile, such as game. Cheese plates can also benefit from the addition of blackcurrant jam.
Here are some ideas for recipes:
Blackcurrant jam made with Cassis
Syrup of blackcurrants
Liquor made from cassis

Fresh blackcurrant has extremely few contraindications or recognized sensitivities. The majority of the warnings are to the ingestion of black currant extract, bud, and vegetable oil.
Transit disorders
Excessive and solitary use of blackcurrant can have laxative effects in persons with sensitive intestines or those suffering from irritable bowel syndrome (IBS), resulting in the emergence of unpleasant symptoms such as diarrhea, stomach pains, and so on. As a result, blackcurrant consumption must be tailored to the individual's digestive tolerance.