Blackcurrant (Ribes nigrum)

By Maho Yoshida -  @flywithmaho

 

What is blackcurrant?

Blackcurrant is a small, deep-purple berry native to Northern and Central Europe. Known for its bold, tart flavor and exceptional nutritional profile, blackcurrant has been cherished for centuries, not only in culinary traditions but also in herbal remedies. What truly sets it apart from other berries is its high concentration of vitamin C, anthocyanins, and polyphenols, which are compounds celebrated for their antioxidant and anti-inflammatory properties.

Thriving in the cool Nordic climate, blackcurrants grown in Finland benefit from long daylight hours during the growing season which results in berries that are more intensely flavored and nutrient-dense.

Natural Nordic offers two premium-quality blackcurrant powders: 

• Blackcurrant powder – 100% Finnish
• Organic blackcurrant powder – EU Certified Organic

Both powders are made from whole Finnish blackcurrants, including the skin and seeds, which are gently dried and finely ground to preserve nutrients. The powders contain no additives, sugars, or preservatives. The organic version is grown without synthetic pesticides or fertilizers and meets strict EU organic standards, offering a clean and environmentally conscious choice.

What science says – Nutritional insights

Numerous studies have confirmed that blackcurrants are among the most nutrient-rich berries available. Blackcurrants contain up to four times more vitamin C than oranges, making them an outstanding natural support for the immune system, skin health, and collagen production (BBC, 2022).

Blackcurrants are also exceptionally rich in anthocyanins, the purple pigments responsible for their powerful antioxidant effects. A study published in the Journal of Agricultural and Food Chemistry (Wu et al., 2006) highlighted the role of blackcurrant anthocyanins in improving blood flow, reducing oxidative stress, and protecting against cellular damage. Furthermore, research suggests that blackcurrant extract can reduce muscle fatigue, improve recovery after exercise, and enhance performance—making it a valuable addition to active lifestyles (Lyall et al., 2009).

What makes Natural Nordic’s blackcurrant powders stand out from many commercial options is the commitment to quality at every step. Unlike powders made from juice concentrates or using high-heat drying, the powders from Natural Nordic are produced using a gentle low-temperature drying process (max 38 ℃), which preserves heat-sensitive nutrients like vitamin C and anthocyanins. Additionally, using whole berries makes sure that you benefit from the full spectrum of natural compounds — not just from the pulp, but also from the skin and seeds.

How to enjoy blackcurrant in everyday life

Natural Nordic blackcurrant powders are versatile, easy to use, and a delicious way to bring a daily dose of nature’s power into your routine. Since blackcurrants have a slightly sour flavor themselves, it is good to use blackcurrant powder for making:

•  Smoothies: Blend with bananas, other berries, or plant-based milk to balance the tanginess and create a refreshing, antioxidant-rich drink.
• Ice creams and frozen yogurt: Add blackcurrant powder to homemade ice creams or dairy-free frozen treats for a vibrant color and bold berry kick. 
• Jams and preserves: Stir into chia jam or classic homemade jam recipes to take advantage of the blackcurrant’s rich acidity and natural depth of flavor.

Whether you’re supporting your immune system, recovering from a workout, or simply craving something naturally delicious, Natural Nordic’s blackcurrant powders are a smart and satisfying choice—bringing you the power of Finnish nature in every spoonful.

References

• BBC. (2022, June 24). Could this fruit improve your heart, your brain and your sex life? BBC Food. https://www.bbc.co.uk/food/articles/blackcurrant_health
  
• Lyall, K. A., Hurst, S. M., Cooney, J., Jensen, D., Lo, K., Hurst, R. D., & Stevenson, L. M. (2009). Short-term blackcurrant extract consumption modulates exercise-induced oxidative stress and lipopolysaccharide-stimulated inflammatory responses. American
  
• Journal of Physiology-Regulatory, Integrative and Comparative Physiology, 297(1),
  R70–R81. https://doi.org/10.1152/ajpregu.90740.2008  Wu, X., et al. (2006). Concentration of Anthocyanins in Blackcurrants, Journal of Agricultural and Food Chemistry.