Blackcurrant
Ribes nigrum · cassis · blackcurrant
Blackcurrant: what every chef needs to know
Walk through any serious kitchen and you will spot The blackcurrant: an intensely aromatic cooking berry with a bold flavour and aroma profile reminiscent of cassis, forest fruits and a light musk. Raw blackcurrants are too acidic and tannic for direct consumption; in commercial kitchens they are always processed — as coulis, jam, sorbet or sauce reduction. Blackcurrants contain extraordinarily high concentrations of vitamin C and anthocyanins. In the cocktail world they are the base of crème de cassis, the classic ingredient of Kir and Kir Royale. The season is short: June to August.
Blackcurrant: nutritional values per 100g (vers)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Blackcurrant: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
classic French sorbet of black bessen with violet-paarse colour, refined patisserie-standard
Reductiesaus of black bessen, red wine and wilderfond at roasted hare of reerug as classic Dutch wildgerecht
classic Burgundian aperitief of crème the cassis (black bessenliqueur) aangevuld with dry white Aligoté
Blackcurrant: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
heat bessen with beetje sugar and water, strain through fine sieve; use directly of freeze in for storage buiten season
black bessen contain sufficient pectin of nature; short kooktijd of 8-10 minutes after kookpunt for lively colour
Combineer black bessensap with red wine and wildfond, reduce to sausdikte; intensief flavour profile pairs with hare, venison and game zwijn
Blackcurrant: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Blackcurrant: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Blackcurrants are grown in Northern Europe and are available fresh in July and August. Outside the season, frozen product is available year-round.
Blackcurrant: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Blackcurrant: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
red cherries, strawberry and forest fruits of Burgundian Pinot Noir match to at the intensity of blackcurrant in warm sauces at game
- Bourgogne AOC
- Gevrey-Chambertin AOC
mineral Loire Pinot Noir with kruisbessen and kersennoten is the classic lokale combination at cassis-verwerkingen in Burgundian kitchen
- Sancerre Rouge AOC
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Blackcurrant
At what temperature should you store Blackcurrant?
Store Blackcurrant at 0–4°C (direct cooln after purchase), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Blackcurrant professionally?
The primary professional technique for Blackcurrant is Coulis at 80°C for 15 min. Always verify core temperature with a calibrated probe thermometer.
Does Blackcurrant contain allergens?
Blackcurrant is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
What is the nutritional value of Blackcurrant?
Blackcurrant provides 63 kcal, 1.4g protein and 0.4g fat per 100g raw product. Source: NEVO 2021 (RIVM/WUR).
When is Blackcurrant in season?
Blackcurrant is in season in Northern Europe during Jul, Aug. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
