Blackcurrants are the small, purple-black berries of Ribes nigrum, grown and consumed mainly in France, the UK and Germany, and eaten fresh or cooked; they go into blackcurrant juice and blackcurrant-based liqueurs such as cassis, and their high vitamin C and anthocyanin content underpins their functional-food reputation. Intensely tart fresh, they shine in jams, jellies, and sauces where sugar balances their acidity, and their powerful aroma carries through processing. Breeders continue developing varieties with improved disease resistance and higher juice yields, securing the future of this northern-climate berry against changing growing conditions.