Talk:Blackcurrant

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Can an American confirm that over there creme de cassis means a blackcurrant cordial (as the article currently suggests) rather than a liqueur? Mintguy 18:23, 17 Dec 2003 (UTC)

I'm an American who has lived in Europe. Creme de Cassis is a liquer, as with Creme de Menthe, Creme de Cacao, etc. "Creme de ___ " are generally more syrupy in texture than spirits, and primarily used as mixers to flavour other drinks. [1] May also be served in tiny, stemmed cordial glasses [2]69.22.236.244 (talk) 15:28, 24 February 2008 (UTC)

The blackcurrant seems pretty much non-existent in North America, which is surprising. Is there any good reason (climate, pests, etc) why this is so?

--Morven 23:55, 17 Dec 2003 (UTC)

It is an alternate host for a rust of wheat and banned by USDA in wheat-growing states. Wetman 02:15, 13 Oct 2004 (UTC)
Also white pine blister rust, so banned in states with white pine forests (most of the Northeast). Bruxism 21:35, 16 February 2006 (UTC)


[edit] Vitamin C

I've just found out why Blackcurrant (and Ribena) is so popular in Britain, and this needs to go into the article. ... During WWII fruits rich in vitamin C like oranges became almost impossible to obtain, blackcurrant cultivation was dramatically increased in order to provide children with an alternative source of Vitamin C. From 1942 the almost the entire British blackcurrant crop was made into blackcurrant syrup (or cordial) and distributed to the nation's children for free. Mintguy (T) 01:16, 24 Jul 2004 (UTC)

Orange juice production as we currently know it happened after WWII. Prior to WWII, blackcurrant juice was the primary source of Vitamin C for Germany; following the invention of frozen orange juice in 1948[3], which allowed it to be shipped worldwide. Also, the term "cordial" is generally assumed to be liquer, which is rarely distributed to children (or anyone else), for free.69.22.236.244 (talk) 15:16, 24 February 2008 (UTC)

Someone moved this page to Black Currant. I moved it back since I disagree with the renaming. For one thing, the capitalised second word is against Wikipedia convention; for another, the single-word version is more common. Rather than re-making this change, discuss it here. —Morven 06:10, 9 Apr 2004 (UTC)

Agreed. It is never called a Black Currant, except when discussing currants generally, when someone might occasionally write about "currants (black, white or red)" seglea 06:25, 9 Apr 2004 (UTC)

[edit] Taste

The aftertaste is not "bitter" as the text says, it is acidic and tannic, or "woody" I'd say. Anyone agree strongly enough to change the text? Wetman 02:15, 13 Oct 2004 (UTC)

I agree, Blackcurrents are sweet, once ripe, however not sure sweet would be the best word, they are not bitter like grapefruit or lemon, I do not think "woody" would be appropiate, once grown properly they are the opposite. Acidic I feel best describes the taste.

In my experience, the American replacement for blackcurrant is more frequently (red) cherry rather than grape. Cherry flavored sweets are unheard of in Britain -- and many samplers believe the flavoring to be almond instead of cherry. Go figure. —Preceding unsigned comment added by 68.30.73.42 (talk • contribs)

"Cherry flavored sweets are unheard of in Britain" - that's rubbish. Bassett's Cherry Drops and Cherry flavoured Tunes spring to mind. Jooler 22:22, 26 March 2007 (UTC)

[edit] Tea

No mention of Tea? I personally enjoy Blackcurrant as tea (I'm an American, it's hard to get blackcurrant; Also, I'm not sure if it's "normal" tea leaves treated with Blackcurrant concentrate, or Blackcurrant leaves). You end up with a wonderfully fruity, heavy tea, which is amazing when concentrated and drunk cold. 66.215.12.70 (talk) 07:42, 30 December 2007 (UTC)