Currant

The term currant can refer to two different types of small dried fruits, both of which are commonly used in baking and cooking. The first type is the dried berry of the Ribes genus, often called Zante currant or Corinth raisin, which is actually a small, dried grape, typically from the Vitis vinifera variety. The second type is the dried fruit of the Ribes rubrum or Ribes nigrum plants, known as red currants and black currants, respectively. In Hebrew, the word for currant is תאנה (t'ena) when referring to the dried grape, and ריבס (ribes) for the berries. In French, currant is called cassis for black currant and groseille for red currant, while in German, it is known as Johannisbeere (John's berry). Currants are valued for their tangy flavor and are used in a variety of culinary applications, including jams, jellies, and pastries. They are also notable for their high vitamin C content, particularly black currants, which have been used in traditional medicine for their health benefits.