The blackcurrant (Ribes nigrum) is a woody shrub in the family Grossulariaceae grown for its piquant berries. It is native to temperate parts of central and northern Europe and northern Asia where it prefers damp fertile soils and is widely cultivated both commercially and domestically. It is winterhardy, but cold weather at flowering time during the spring reduces the size of the crop. Bunches of small, glossy black fruit develop along the stems in the summer and can be harvested by hand or by machine.

The raw fruit is particularly rich in vitamin C and polyphenol phytochemicals. Blackcurrants can be eaten raw but are usually cooked in a variety of sweet or savoury dishes. They are used to make jams, jellies and syrups and are grown commercially for the juice market. The fruit is also used in the preparation of alcoholic beverages and both fruit and foliage have uses in traditional medicine and the preparation of dyes. The fruit is aromatic and black in color with smooth peel. It possesses aromatic, strong and tart flavor with sour taste.

The fruits Blackcurrants have high content of anthocyanins that possess antioxidant activities and provide various health promoting activities. It has high content of antioxidants in comparison to other fruits, vegetables including blueberries. Apart from its taste, it has high content of nutrition. It is a great source of Vitamin C that enhances the ability of the body in absorption of iron. It enhances the immunity power to counteract common diseases such as infection, flu and cold. It promotes the vision health as well as cardiovascular health.