Cheekiemonkies: Singapore Parenting & Lifestyle Blog: A Ribena Recipe so Easy, Kids can Join In! Cheekie Monkies A Ribena Recipe so Easy, Kids can Join In! Advertorial Ah, Ribena! The only cordial that held a special place in my heart while growing up was Ribena. It was always good, thirst quenching deliciousness and drilled inside me - thanks to my mother - that blackcurrants are one of nature’s richest source of Vitamin C. Did you know that Ribena’s name is derived from ‘Ribes Negrum’, the Latin word for blackcurrant? Now that I am a parent myself, I have no qualms continuing the tradition of giving Ribena to my monkies - since not only is it made from 100% New Zealand Blackcurrants, it is rich in Vitamin C and contains no artificial colour, flavour or sweetener!

The purple colour of the cordial comes from the blackcurrants' fruit skin (or Anthocyanin for you scientific people out there) and in fact, no matter whether you are drinking a ready-to-drink Ribena Tetra pack, Cheerpack or Sparkling version, each Ribena pack meets 100% of the Children’s Daily Requirement of Vitamin C. Personally though, I still prefer making my own Ribena drink from cordial and it seems that the monkies agree with me too! Okay, so I suspect the real reason of them preferring the cordial over the ready-to-drink ones is the flexibility of the blackcurrant concentrate... especially since after I told them they had the opportunity to whip up a storm in the kitchen using Ribena as one of the ingredients! Somehow, the kitchen never fails to remain as a fascinating place for the monkies. But I can understand why. Cooking and/or baking are fantastic activities for kids to learn and practice a whole range of skills. Plus it gives them the opportunity to learn about food and create good eating habits as part of a balanced lifestyle through the growing years.

So if you are looking to introduce your kids to the world of cooking and baking, making Ribena Blackcurrant Berries Jam will probably be one of the easiest recipes to get the little ones started. For starters, the ingredients are extremely fuss-free to obtain: 200g blueberries, stemmed & rinsed 1½ cups Ribena Blackcurrant Fruit Cordial Drink 1½ tablespoons water chestnut flour Firstly, weigh out 200g of blueberries. Remember to pick all the stalks and give them a good rinse. Next add in ½ cup Ribena Blackcurrant Fruit Cordial Drink. Pour in 40g of fine sugar. Finally, transfer the mixture into a ziploc bag and refrigerate it for about 8 hours. Yes, the wait can be so agonizing for the monkies. LOL. Once the 8 hours are up, combine the chilled sugar blue berries and 1 cup of Ribena cordial in a deep sauce pot. Bring to a boil over medium heat, while stirring constantly. In a separate bowl, mix 1½ tablespoons of water chestnut flour with 3 tablespoons of Ribena Cordial.

If you do not know what water chestnut flour is, this is how the packaging looks like. We got ours from Phoon Huat, though I believe some large supermarkets like FairPrice sell them too. Mix in the Ribena cordial chestnut flour mixture into the pot and return to boil. Lower heat and let everything simmer for 20 minutes, or until the skins of the blueberries become tender and the mixture thickens. Transfer the thickened jam into a jar and there you have it - Ribena Blackcurrant Berries Jam! Frankly, this is one super easy recipe to get the kids working in the kitchen. And the best part? The monkies have been requesting the jam to go with their bread almost every morning! Looks like we may have to make another batch of jam really soon. Either that, or I have to search online for other creative ways to incorporate Ribena Cordial into equally fun and simple recipes for kids! Stay tuned for our new creations! For more updates on Singapore's number one cordial, follow Ribena Singapore's Facebook page ! Recipe - Ribena Glazed Smoked Duck Breast - Miss Tam Chiak Cook Advertorial I started drinking Ribena when I was a student.

This is either my breakfast drink or my after dinner drink. Sometimes, we would make our own concoction for parties by adding ribena, sprite and lemon together! Do you know, Ribena was developed in the 1930s by Dr Vernon Charley of Bristol University. He started adding fruit juice syrup to milk to encourage milk consumption. Ribena’s name is derived from ‘Ribes Negrum’, Latin word for blackcurrant. What makes Ribena a favourite drink among many is because it uses 100% blackcurrants from New Zealand! And these berries have to go through 30 quality checks to ensure that only the best is used. It clearly shows they pay so much attention to ensure the product’s quality. No wonder they are the NUMBER ONE selling cordial in Singapore! Have you wondered why is Ribena purple in colour? Because it comes from the natural purple colour from fruit skin: Anthocyanin. No artificial colour, flavour or sweeteners added for the concentrate magical taste. The daily Vitamin C requirements: Children- 20mg and Adult- 30mg. Good news is, each Ribena pack meets 100% of Children’s Daily Requirement of Vitamin C.

For adults, you can enjoy a 500ml PET bottle contains 100mg of Vitamin C, confirm got enough Vitamin C every day! There is no worry for over consumption of Vitamin C because it is water soluble in nature and will be passed out of human bodies within a day. Ribena Cordial is great for young and old. Besides serving as a drink, Ribena Cordial can also be used for cooking and baking. In this blogpost, I made Ribena Glazed Smoked Duck Breast! Ribena Glazed Smoked Duck Breast 2015-05-14 10:45:46 1 teaspoon Smoked Paprika Instructions Mix the Ribena Blackcurrant & Apple Fruit Cordial Drink , Dijon Mustard, smoked paprika and Honey in a small bowl until well blend. Mix spiral cuts on smoked duck breast and brush half the Cordial mixture over the smoked duck breast, gently separating the slices so mixture can reach middle of the breast meat. Allow to season for about 30 minutes. Preheat oven to 180°C. Place the seasoned smoked duck breast skin side up in the roasting pan. Cover loosely with foil.

Bake about 15 minutes; remove foil, basting occasionally with balance Cordial spice mixture. Bake for further 15 to 20 minutes longer. Serve Ribena Glazed Smoked Duck with pan drippings and fresh vegetable salads. By Ribena Miss Tam Chiak A spiral cut smoked duck breast with a spiced Ribena Blackcurrant & Apple Fruit Cordial glaze makes an impressive Easter or Christmas main dish. Ribena 1L Cordial comes in 6 different flavours: Blackcurrant, Glucose Blackcurrant, Less Sweet Blackcurrant, Apple & Blackcurrant, Blueberry & Blackcurrant, Strawberry & Blackcurrant. Each bottle costs $7.70. 330ml Cheer Park comes in 5 flavours: Blackcurrant, Less Sweet, Blaackcurrant & Lemon, Blackcurrant & Cranberry, Blackcurrant & Strawberry. Each pack costs $1.50. PET500ml Bottle has four flavours: Blackcurrant, Blackrruant & Strawberry, Blackcurrant & Blueberry, Blackcurrant & Lemon. Each bottle costs $1.80.

Blackcurrant Sparkling 250ml glass costs $1.30. For more information, please visit Maureen Born into a family of enthusiastic foodies, Maureen has always loved all things culinary, especially the local cuisine here in Singapore. With a life-long fascination with the rapidly evolving food scene in Singapore, she started this website in 2007 to explore and celebrate all types of local Singapore dishes and to share her love of travel and food with the world. With 4 years of experience as a journalist and producer, she has a wealth of experience in food writing, photography and styling. Blackcurrant : definition of Blackcurrant and synonyms of Blackcurrant (English) List source : [1] Blackcurrant, Ribes nigrum, (Phalsa or Falsa) ( Urdu : فالسہ ) is a temperate fruit crop native to central and northern Europe and northern Asia , and is widely cultivated both commercially and domestically for its abundant berries. It is less well known in the USA where it has been subject to restrictions for much of the 20th century. It is a medium sized shrub , growing to 1.5 x 1.5 metres.

The leaves are alternate, simple, 3–5 cm long and broad, and palmate with five lobes, with a serrated margin. The flowers are 4–6 mm diameter, with five reddish-green to brownish petals; they are produced in racemes 5–10 cm long. When not in fruit, all parts of the plant are strongly aromatic, with the familiar blackcurrant fragrance. In midsummer the green fruit ripens to an edible berry up to 1 cm in diameter, very dark purple in colour, almost black, with a glossy skin and a persistent calyx at the apex, and containing several seeds dense in nutrients (notably Vitamin C ). An established bush can produce up to 5 kilograms (11 pounds) of fruit. Plants from Asia are sometimes distinguished as a separate variety, Ribes nigrum var. sibiricum, or even as a distinct species Ribes cyathiforme.

Contents 10 External links Cultivars There are many cultivars of blackcurrant, including: Amos Black, Ben Alder, Ben Avon, Ben Dorain, Ben Gairn, Ben Hope, Ben Loyal, Ben More, Ben Tirran, Ben Zona, Big Ben, Boskoop Giant, Cotswold Cross and Wellington XXX. The varieties Ben Connan, Ben Lomond and Ben Sarek have gained the Royal Horticultural Society 's Award of Garden Merit . [2] New varieties are being developed continually to improve frost tolerance, disease resistance, machine harvesting, fruit quality, nutritional content and fruit flavour. [3] Two new releases from a black currant breeding program in British Columbia, Canada - Blackcomb and Tahsis - were selected for their immunity to White Pine Blister Rust and frost tolerance. [4] Varieties producing green fruit, less strongly flavoured and sweeter than typical blackcurrants, are cultivated in Finland , where they are called "greencurrants" (viherherukka). [5] Cultivation Pre-plant preparation It is important that there is complete weed eradication for one season before planting.

The use of herbicides for broadleaf weeds and grass is recommended. Additionally the soil should be tested for nematodes; fumigation may be recommended for areas with a significant presence of virus vector nematodes. Growers should assess general fertility of planting site (e.g. nutrients, pH) to ensure the site meets the recommended planting conditions as outlined in the corresponding growers’ guide ( Manage crop requirements with annual soil sample indicating raspberries as the crop being tested (nobody will know the requirements for Ribes); Amend pH to 6 - 6.5. Access to adequate irrigation and drainage are very important to consider before planting. Pest controls - See BC Currant and gooseberry pest control guide or extension agents for approved controls Weed control - Growers can use organic mulch (including sawdust and straw), heavy plastic with an organic mulch cover, or landscape fabric as means of suppressing weed growth. If chemical herbicides are to be used, check with Agriculture Extension people to ensure the use of registered and appropriate substances. Pruning - annual pruning of old wood and shoots that are less than ~45 degrees to the ground is critical to crop management and machine harvest.

Often if pruning of leaning shoots is neglected, the weight of the fruit they bear will bring them to the ground where the fruit will rot or be damaged. Pruning can be done by hand or mechanically. Diseases Ribes plants are susceptible to an array of diseases, including white pine blister rust and mildew. There are, however, new varieties being developed, or have already been developed, to overcome some of these diseases. Reversion (mainly blackcurrants) causes a decline in yield, and is quite widespread in Europe (but rarely on other continents). It often goes unnoticed by private gardeners. It is not related to the recognised botanical process of reversion, but is a virus carried by the Blackcurrant gall mite Cecidophyopsis ribis . Symptoms include a modification of leaf shape in summer, and swollen buds ("Big bud") often carrying thousands of microscopic mites, appearing in winter. While pest control has limited effectiveness, severely infected bushes should be destroyed. All new plants purchased should be certified as virus-free.

[6] White Pine Blister Rust - immunity: Tahsis, Blackcomb (BC breeding program - MBC) Mildew - resistance: Whistler, Blackcomb, Tahsis, Nechako Currant and gooseberry leaf spot (Drepanopeziza ribis) is another disease, but it is not usually a serious problem for most varieties developed through prominent breeding programs. History Currant and gooseberry output in 2005 United Kingdom This section needs additional citations for verification . Please help improve this article by adding citations to reliable sources . Unsourced material may be challenged and removed . (July 2010) The blackcurrant has been in domestic cultivation in Europe for up to 500 years. Its medicinal properties have been noted in various herbals. During World War II , most fruits rich in vitamin C , such as oranges , became almost impossible to obtain in the United Kingdom. Since blackcurrant berries are a rich source of vitamin C and blackcurrant plants are suitable for growing in the UK climate, blackcurrant cultivation was encouraged by the British government. Soon, the yield of the nation's crop increased significantly.

From 1942 on, almost the entire British blackcurrant crop was made into blackcurrant syrup (or cordial) and distributed to the nation's children free, giving rise to the lasting popularity of blackcurrant flavourings in Britain. During the 20th century in Europe much hybridisation work has been carried out, in order to reduce the plant's susceptibility to disease and frost, also to increase yields. This effort centred especially on Russia, Sweden and Scotland, where the popular series of "Ben" cultivars was developed by the Scottish Crop Research Institute . Latterly, New Zealand has become an important centre for research and development, as its temperate climate is beneficial to cultivation. [7] Blackcurrant United States Blackcurrants were once popular in the United States as well, but became rare in the 20th century after currant farming was banned in the early 1900s, when blackcurrants, as a vector of white pine blister rust , were considered a threat to the U.S. logging industry.

[8] The federal ban on growing currants was shifted to jurisdiction of individual states in 1966, and was lifted in New York State in 2003 through the efforts of horticulturist Greg Quinn . As a result, currant growing is making a comeback in New York , Vermont , Connecticut and Oregon . [9] [10] However, several statewide bans still exist including Maine [11] and New Hampshire . [12] Since the American federal ban curtailed currant production nationally for nearly a century, the fruit remains largely unknown in the United States, and has yet to regain its previous popularity to levels enjoyed in Europe or New Zealand . Owing to its unique flavour and richness in polyphenols, dietary fibre and essential nutrients , awareness and popularity of blackcurrant is once again growing, with a number of consumer products entering the market. Blackcurrant shrub Source: USDA Nutrient Database The fruit has extraordinarily high vitamin C content (302% of the Daily Value per 100 g, table), good levels of potassium , phosphorus , iron and vitamin B5 , and a broad range of other essential nutrients (nutrient table, right).

Other phytochemicals in the fruit (polyphenols/ anthocyanins ) have been demonstrated in laboratory experiments with potential to inhibit inflammation mechanisms suspected to be at the origin of heart disease , cancer , microbial infections or neurological disorders like Alzheimer's disease . [13] [14] Major anthocyanins in blackcurrant pomace are delphinidin-3-O-glucoside , delphinidin-3-O-rutinoside , cyanidin-3-O-glucoside , and cyanidin-3-O-rutinoside [15] which are retained in the juice concentrate among other yet unidentified polyphenols. [16] [17] Blackcurrant seed oil is also rich in many nutrients, especially vitamin E and several unsaturated fatty acids including alpha-linolenic acid and gamma-linolenic acid . [18] In a human pilot study, ingestion of blackcurrant seed oil by mothers reduced atopic dermatitis in their breast-fed newborns who were supplemented with the oil over two years. [19] Culinary uses The fruit can be eaten raw, but its strong, tart flavour requires sweetening to be palatable.

It is usually cooked with sugar to produce a puree, which can then be sieved in muslin to make juice. The puree can be used in jam, jelly, cheesecake, yogurt, ice cream, sorbet, and many other dishes both sweet and savoury. The juice forms the basis for various popular cordials and alcoholic beverages. In the UK, blackcurrant cordial is often mixed with cider (hard cider) to make a drink called "Cider and Black" or if made with the popular British cider Strongbow a "Bow and Black". If made with any common British lager beer, it is known as a "Lager and Black". The addition of blackcurrant to a mix of cider and lager results in "Diesel" or "Snakebite and Black" available at pubs . Adding a small amount of blackcurrant juice to Guinness is preferred by some to heighten the taste of the popular stout. Macerated blackcurrants are also the primary ingredient in the apéritif crème de cassis .

Japan imports $3.6 million of New Zealand blackcurrants for uses as dietary supplements , snacks, functional food products and as quick-frozen (IQF) produce for culinary production as jams , jellies or preserves . [20] In Russia , blackcurrant leaves may be used for flavouring tea or preserves. Sweetened vodka may also be infused with blackcurrant leaves or berries, making a deep yellowish-green beverage with a sharp flavour and astringent taste. Besides being juiced and used in jellies, syrups, and cordials, blackcurrants are also used in cooking because their astringency creates flavour in many sauces, meat dishes, and desserts. It was once thought that currants needed to be "topped and tailed" (the flower remnants and the stalks removed) before cooking.[ citation needed ] This is not the case, though, as these parts are easily assimilated during the cooking process. If one prefers, the whole blackcurrant stem and fruit can be frozen, then shaken vigorously. The tops and tails will break off, and the fruit can then be easily separated. Ribena , a non-carbonated soft drink flavored with blackcurrants, takes its name from Ribes .

Confectionery Blackcurrant berries have a distinctive sweet and sharp taste popular in jam , juice , ice cream , and liqueur (see Ribena ). They are a common ingredient of Rødgrød , a popular kissel -like dessert in North German and Danish cuisines . In the UK , Europe and Commonwealth countries, some types of confectionery include a blackcurrant flavour, and in Belgium and the Netherlands, cassis is a flavoured currant soft drink. In the United States, blackcurrant flavour is rather rare in candies and jellies compared to UK sweets. In the United States, grape flavour is often used in brands of candy where blackcurrant would appear in Europe. Blackcurrant liqueur mixed with white wine is called Kir or Kir Royale when mixed with Champagne . See also Ribena: A history of the brand from its Bristol beginnings to the Forest of Dean Share Article Written by: | Posted 06-September-2013 9:35 Believe it or not Ribena – the blackcurrant health drink – was created right here, in the West Country. The drink became a money-spinner through the efforts of Bristol firm, H. W.

Carter & Co, formed to make a wide range of solid and liquid foods, and the University of Bristol. The pioneer behind Ribena’s manufacture and sale was Frank Armstrong, whose family owned the company. It was his work on the commercial development of syrups containing vitamin which, in the 1930s, won the company recognition from the government. In fact the Bristol firm’s black currant juice, rich in vitamin C, was the first “Welfare Food” to be distributed by the wartime Ministry of Food. The drink’s emergence, however, was due to a great deal of work carried out at Bristol University’s now defunct Long Ashton Research Station, better known, perhaps, for its work with apples, ciders and perry. In the 1930s this was under the direction of Dr Vernon Charley, later to become head of product development at Beecham’s food and drink division. It was only chance, followed by exhaustive tests, which revealed the rich store of vitamin C locked away in blackcurrant juice. The work at Long Ashton coincided with efforts by Carter’s to make a healthy, vitamin-enriched cordial.

The new drink was called Ribena, a name which derives from the Latin name for the blackcurrant – ribes negrum. During the Second World War, other fruits rich in vitamin C, such as oranges, were almost impossible to obtain due to the Nazis’ Atlantic U-boat campaign. From 1942 until the end of the war almost the entire British crop of black currants was converted into syrup (or cordial). Manufactured by Carter’s, and distributed by the Ministry of Food, the firm was responsible for making nearly all the black currant juice supplied to children. Ribena was followed in 1941 by the commercial development of another product high in Vitamin C – rose-hip syrup – again pioneered by the boffins at Long Ashton’s research station. As I am sure many BT readers can recall, post-war youngsters were also given concentrated orange juice and cod liver oil to keep them well and healthy. During the war Carter’s factories in Stokes Croft and Ashton Gate were bombed and in 1947, under government pressure to ease unemployment, production was switched from Bristol to Coleford in the Forest of Dean.

In the 1930s, following the decline of the coal mining industry, the jobless rate for this part of Gloucestershire had risen to 43 per cent of the adult working population. A new factory went into production in 1947 and Ribena – once advertised by a young Michael Portillo – has been produced there ever since. In 1955 Carter’s, then still a family business, was taken over by Beecham Foods. Still a well known brand for its over-the-counter cold and flu relief products, Beecham’s later became part of the giant GlaxoSmithKline company. In 1982 Ribena became the first major squash to be available in a ready-to-drink package. Over the next 20 years more drinks, and different flavours, were added to the Ribena family, including No Added Sugar squash. In 2011 the multi-national company splashed out £70 million on expensive new machinery at the Coleford factory. Now one of the largest in-house bottling operations in Europe (it produces 1.1 billion bottles of Ribena and Lucozade a year) the Coleford plant employs 500 staff.

Now there are fears, given the Japanese takeover, of production moving abroad. Share Article In the garden: currant affairs By using this website, you consent to our use of cookies. For more information on cookies see our Cookie Policy . X In the garden: currant affairs From jam to ice-lollies and cassis, the tasty blackcurrant is truly versatile . . . and has the added benefit of health-enhancing qualities Sat, Jul 26, 2014, 01:00 Blackcurrants waiting to be made into jams, ice cream, cassis and cordial. Photograph: Richard Johnston I recently spent a sunny afternoon picking blackcurrants, gently pulling the dangling strigs of fragrant, inky berries off branches so heavily laden that they’d been bent low to the ground by the weight of the fruit. Within an hour I had picked close to 30lbs/13kg of currants, and been inescapably reminded of the fact that the only downside to growing this pleasingly tart fruit is the backbreaking tedium of harvesting it.

But when you consider not only how easy they are to grow, but also the variety of ways in which those tangy, juicy berries can be put to tasty use, it’s a small flaw easily forgiven. Just one blackcurrant bush will give a yield of about 10-11lbs (4.5kg-5kg) of fruit. That’s enough to make a dozen jars of blackcurrant jam, a couple of large bottles of cassis (the delicious ingredient that transforms a glass of champagne into a Kir Royale), a large Kilner jar’s worth of blackcurrant coulis, several trays of blackcurrant cup cakes, some mouth-wateringly tasty blackcurrant ice-lollies . . . and still have enough left over for some homemade blackcurrant ice-cream, cordial, fool, or even wine. Not only that, but the plant’s tangy, flavoursome leaves can also be used to make a delicately-flavoured sorbet, a lemonade, or a herbal tea. It’s tastiness and versatility aside, the blackcurrant’s health-enhancing qualities are well known.

During the second World War, for example, blackcurrant cordial was used in hospitals, schools and nursing homes in the UK to treat vitamin C deficiency. The cordial was made by the same company that manufactured Ribena, the fruit drink that, interestingly, gets its name from the Latin term for the blackcurrant, Ribes nigrum. Scientific studies have since found that both the fruit and the leaves are also rich in many other health-boosting phytochemicals. The colour of those inky berries, for example, is an indication of high levels of anthocyanins, a powerful type of antioxidant that helps our immune system to fight infections and can help reduce the risk of cardiovascular disease, lower levels of bad cholesterol, fight obesity and reduce high blood pressure. ADVERTISEMENT Other studies suggest that eating blackcurrants can help with brain function, eyesight function and urinary tract health, while herbalists use both the leaves and the fruit for their anti-inflammatory properties, as a hormone regulator and to improve circulation. It is, in short, a wondrous plant. How best to grow it? Blackcurrant bushes can be planted as bare-root specimens anytime between October and March.

Container-grown specimens can be planted at any time of the year, but need to be kept well watered if planted in active growth. You can also easily grow the plant from 8-inch/20cm hardwood cuttings taken in late autumn. Although blackcurrant bushes tolerate light shade, they do best in full sun and in a rich, well-drained, weed-free soil enriched with plenty of organic matter. Avoid planting in a frost pocket or in a windy site. If you want to grow the plant in a container, make sure it’s a large one, at least 18-inches/45cm in diameter and 12-inches /30cm deep, and use a good-quality John Innes compost. Give container-grown plants a balanced fertiliser in March and aim to re-pot them, using fresh compost, roughly every three years. A host of different varieties are available. Among the best are the “Bens”, bred by the Scottish Crop Research Institute. In particular look out for the heavy-yielding, flavoursome “Ben Hope”, which has exceptionally good disease- and pest-resistance.

Where space is tight, choose “Ben Sarek” or “Ben Gairn”, both compact, high-yielding varieties that produce lots of large, tasty, juicy berries. If your garden or allotment is prone to waterlogging, try “Ben Connan”; if it’s vulnerable to late frosts, choose one of the later-cropping varieties such as “Ben Alder” or “Ben Tirran”, while if you like sweet berries, choose “Ebony”. Careful pruning is essential to productivity, as the majority of the berries are produced on new growth. Without it, the bushes form a thicket of straggly woody branches, but far fewer, smaller berries. With young plants (up to and including their fourth year in the ground), remove any weak shoots once a year during the dormant season to leave a framework of six to 10 strong shoots. After that, continue to prune annually, removing any weak, spindly growth along with roughly a third of the plant’s shoots, choosing those that are the oldest.

An autumn mulch of well-rotted manure will help to suppress weed growth around the base of the plant, while a shovelful of ash from a wood fire will add potash and help with fruiting. Net the ripening fruit from birds, and always harvest the berries on a dry, warm day to prevent them going mouldy. Some gardeners like to double-up on the tasks of pruning and harvesting by cutting out the oldest third of the plant’s berry-laden branches and then bringing them indoors, where the fruit can be comfortably handpicked while sitting at the kitchen table. Any not-quite ripe blackcurrants can be left to ripen by placing the bottom of the branches in a bucket of water. As harvesting methods go, it’s certainly a lot easier on the back. Just beware the inevitable escapees, those berries that slip through the fingers like marbles before skittering off in a dozen different directions, and inevitably getting stood on. Which brings us to another important use of blackcurrants, which is as the source of an extremely persistent, violet-coloured dye. Blackcurrant - Compagnie du champignon sylvestre Blackcurrant Check out Tags Remove this product from my favorite's list.

Add this product to my list of favorites. Dried Blackcurrant Latin Name : RIBES NIGRUM The fruit of blackcurrants can be eaten raw, but its strong, tart flavour requires sweetening to be palatable. It can be made into jams and jellies which set readily because of the fruit's high content of pectin and acid . Recipient : E-mail address of your friend * : * Required fields Dried Blackcurrant Latin Name : RIBES NIGRUM The fruit of blackcurrants can be eaten raw, but its strong, tart flavour requires sweetening to be palatable. It can be made into jams and jellies which set readily because of the fruit's high content of pectin and acid . Bag 100 gr. Organic* Premium Reference: Quantity: This product is not sold individually. You must select at least 1 quantity for this product. Availability: Warning: Last items in stock! 9,00 € Therapy 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 winter hardy 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 fruit is rich in vitamin C, various other nutrients, phytochemicals and antioxidants. 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. As a crop, the blackcurrant suffers from several pests and diseases. The most serious disease is reversion , caused by a virus transmitted by the blackcurrant gall mite . Another is white pine blister rust which requires two alternating hosts, the blackcurrant and certain coniferous trees. This fungus caused damage to forests when the fruit was first introduced into North America.

As a result, the blackcurrant has been subject to restrictions in the United States as a disease vector for most of the 20th century. Breeding is being undertaken in Europe and New Zealand to produce fruit with better eating qualities and bushes with greater hardiness and disease resistance. Description Blackcurrant shrub Ribes nigrum, the blackcurrant, is a medium sized shrub , growing to 1.5 metres (4.9 ft) by 1.5 metres (4.9 ft). The leaves are alternate, simple, 3 to 5 cm (1.2 to 2.0 in) broad and long with five palmate lobes and a serrated margin. All parts of the plant are strongly aromatic. The flowers are produced in racemes known as "strig"s up to 8 cm (3 in) long containing ten to twenty flowers, each about 8 mm (0.3 in) in diameter. Each flower has a hairy calyx with yellow glands, the five lobes of which are longer than the inconspicuous petals . There are five stamens surrounding the stigma and style and two fused carpels .

[2] The flowers open in succession from the base of the strig and are mostly insect pollinated , but some pollen is distributed by the wind. A pollen grain landing on a stigma will germinate and send a slender pollen tube down the style to the ovule . In warm weather this takes about 48 hours but in cold weather it may take a week, and by that time, the ovule may have passed the stage where it is receptive. If fewer than about 35 ovules are fertilised, the fruit may not be able to develop and will fall prematurely. Frost can damage both unopened and open flowers when the temperature falls below -1.9°C (28.5°F). The flowers at the base of the strig are more protected by the foliage and are less likely to be damaged. [3] In midsummer the green fruit ripens to an edible berry up to 1 cm in diameter, very dark purple in colour, almost black, with a glossy skin and a persistent calyx at the apex, and containing several seeds dense in nutrients (notably Vitamin C ). An established bush can produce about 4.5 kilograms (10 pounds) of fruit each year.

[4] Plants from Northern Asia are sometimes distinguished as a separate variety, Ribes nigrum var. sibiricum, of which Ribes cyathiforme is considered a synonym. [5] Cultivation Black currants are not fussy about their requirements and can grow well on sandy or heavy loams, or forest soils, as long as their nutrient requirements are met. They prefer damp, fertile but not waterlogged ground and are intolerant of drought . Although the bushes are winter hardy, frosts during the flowering period may adversely affect the yield [6] and cold winds may restrict the number of flying insects visiting and pollinating the flowers. A pH of about 6 is ideal for blackcurrants and if it needs to be raised, a light dressing of chalk or lime should be applied. The site should be prepared in good time and be completely clear of perennial weeds. Planting is usually done in the autumn or winter to allow the plants to become established before growth starts in the spring, [7] but container-grown stock can be planted at any time of year. [4] Site selection and planting Two-year-old bushes are usually planted but strong one-year-old stock can also be used.

Certified stock should always be obtained in order to avoid the risk of viruses . On a garden scale the plants can be set at intervals of 1.5 to 1.8 metres (5 to 6 ft) or they can be set in rows with planting intervals of 1.2 metres (4 ft) and row separations of 2.5 metres (8 ft) or more. [7] In the UK young bushes are generally planted deeper than their initial growing level, to encourage new stems to grow from the base. [7] Manures and fertilizers The blackcurrant requires a number of essential nutrients to be present to enable it to thrive; nitrogen provides strong plant growth and stimulates the production of flower sprigs; phosphorus aids growth, the setting of fruit and crop yield; potassium promotes growth of individual shoots and increases the weight of individual fruits; magnesium is a constituent of chlorophyll and helps increase yields through interaction with potassium; calcium is required for cell division and enlargement and is particularly important for young plants and buds. [8] An annual spring mulch of well rotted manure is ideal and poultry manure can also be used but needs prior composting with straw or other waste vegetable material.

Spent mushroom compost can be used but care should be taken as it often contains lime and blackcurrants prefer slightly acidic soils. The blackcurrant is a gross feeder and benefits from additional nitrogen, and phosphatic and potash fertilisers should also be applied annually. [7] A balanced artificial fertilizer can be used and a 10-10-10 granular product can be spread around the bushes at the rate of .10 to .24 kg (0.2 to 0.5 lb) per plant. [9] Weed growth can be suppressed with an organic mulch such as sawdust, bark, mushroom compost or straw, heavy plastic topped with an organic mulch cover or landscape fabric . [7] Pruning Blackcurrant flowers Fruit in blackcurrants is borne primarily on one-year-old shoots. Newly planted bushes should be pruned severely, cutting all shoots back to two buds above ground level. This gives the plant a chance to get properly established before needing to put its energy into producing fruit. The general rule when pruning is to remove all weak shoots and those growing out sideways which may get weighed down when fruiting.

The remaining branches should be thinned so as to remove old unproductive wood and encourage new shoots. An established bush should not be allowed to become overcrowded and should have about one third of its main branches or stems removed each year. [7] When harvesting by machine, plants with an upright growth habit are encouraged. [10] Harvesting On a garden scale, the berries should be picked when dry and ripe. Either single berries can be picked, leaving unripe fruit to pick later, or the strings of fruit can be gathered. [7] Commercially, most harvesting is done mechanically by straddle harvesters. These move continually down the rows, straddling a row of bushes, shaking the branches and stripping off the fruit. The blackcurrants are placed into half tonne bins and to minimise stoppage time, some machines have cross conveyors which direct the fruit into continuously moving trailers in the adjoining row. A modern machine can pick up to fifty tonnes of blackcurrants in a day using only one operator and two tractor drivers. [10] The bins should be stored in a cool place. Some fruit is still picked by hand for use in the fresh fruit market.

[10] Diseases and pests Blackcurrant Ribes plants are susceptible to several diseases and a number of insect pests. However, new varieties have been developed, or are being developed, to overcome some of these problems. [11] Reversion is a serious disease transmitted by the blackcurrant gall mite Cecidophyopsis ribis . It causes a decline in yield and is quite widespread in Europe but is rarely encountered on other continents. Symptoms include a modification of leaf shape in summer and swollen buds ("big bud") in winter, each housing thousands of microscopic mites. [12] As pest control has limited effectiveness, severely infected bushes should be destroyed. All new plants purchased should be certified as virus-free. [13] White pine blister rust ( Cronartium ribicola ) needs two alternate hosts to complete its lifecycle. One host is plants in the genus Ribes . On the blackcurrant it causes the leaves to become pale and later develop tiny orange pustules and sometimes there is a yellow filamentous coating on some leaves. The fruit crop is little affected but the leaves fall early and growth is slowed the following year. The other host is one of several coniferous trees in which it causes serious disease and mortality.

[10] American gooseberry mildew and powdery mildew can infect the leaves and shoot tips, and botrytis may cause the fruit to rot in a wet season. Currant and gooseberry leaf spot (Drepanopeziza ribis) is another disease of blackcurrants, but it is not usually a serious problem as most cultivars now have some resistance. [7] The blackcurrant leaf midge can cause browning, crimping and distortion of leaves at the tips of shoots but it is seldom a serious problem. The blackcurrant sawfly ( Nematus ribesii ) lays its eggs on the underside of the leaves and the voracious larvae work their way along the shoots, stripping off leaf after leaf. In a serious attack, the bush can be denuded of leaves. Larvae of the currant borer drill their way along the centres of shoots, which wilt and die back. Other insect pests include scale insects , aphids and earwigs . [10] Research and breeding There are many cultivars of blackcurrant. Baldwin was the mainstay of the industry for many years but it has now largely been superseded by more productive and disease-resistant varieties.

[14] [15] During the 20th century in Europe, much hybridisation work has been carried out in order to reduce the plant's susceptibility to disease and frost and also to increase yields. This effort centred especially on Russia, Sweden and Scotland. [16] In Britain the Scottish Crop Research Institute was tasked with developing new varieties suitable for growing in the north of the country. They produced new cultivars that had greater cold tolerance, especially in the spring, ripened earlier and more evenly and had greater fungal disease resistance. Frost tolerance was improved by selecting for late flowering and genetic research identified genes involved in resistance to gall mite and the blackcurrant reversion virus. 'Ben Lomond' was the first of the 'Ben' varieties and was released in 1975. This was followed by several other cultivars for the juicing industry such as 'Ben Alder' and 'Ben Tirran'. The cultivar 'Ben Hope' was released in 1998 with resistance to gall mite, and in the same year, 'Ben Gairn' became available. It shows resistance to the reversion virus.

[17] For gardeners and the pick-your-owm market, 'Ben Sarek', 'Ben Connan' and 'Big Ben' were introduced and have large, sweet berries. [15] The cultivars 'Ben Connan', 'Ben Lomond' and 'Ben Sarek' have gained the Royal Horticultural Society 's Award of Garden Merit . [4] and new varieties are being developed continually to improve frost tolerance, disease resistance, machine harvesting, fruit quality, nutritional content and fruit flavour. [15] Varieties producing green fruit, less strongly flavoured and sweeter than typical blackcurrants, are cultivated in Finland , where they are called "greencurrants" (viherherukka). [18] In Poland, the Research Institute of Horticulture has done work on improving the blackcurrant with regard to disease and pest resistance, fruit quality, adaptations to local conditions and mechanical harvesting. Researchers have crossed various varieties and introduced inter-specific genetic material from the gooseberry (Ribes grossularia), the red currant (Ribes rubrum) and the flowering currant (Ribes sanguineum). The resulting offspring were further back-crossed to R.

nigrum. Cultivars produced include "Tisel" and "Tiben" in 2000 and "Ores", "Ruben" and "Tines" in 2005. Further cultivars "Polares" and "Tihope" are being tested. [19] Since 1991, New Zealand has become an important centre for research and development, as its temperate climate is particularly suitable for cultivation of the crop. Breeding programmes are concentrating on yield, large fruit size, consistency of cropping and upright habit. [20] In North America, there is a need for this fruit to have resistance to white pine blister rust. New cultivars such as "Crusader", "Coronet" and "Consort" have been developed there by crossing R nigrum with R. ussurienses and these show resistance to the disease. However the quality and yield of these varieties are poor as compared to non-resistant strains and only Consort is reliably self-fertile. Back-crossing these varieties to a parent have produced new strains such as "Titania" that have a higher yield, better disease resistance, are more tolerant of adverse weather conditions and are suitable for machine harvesting.

[21] Two new releases from a black currant breeding program in British Columbia, Canada, 'Blackcomb' and 'Tahsis', were selected for their immunity to white pine blister rust and their frost tolerance. [22] History Currant and gooseberry output in 2005 The blackcurrant is native to northern Europe and Asia. It was in cultivation in Russia by the 11th century when it was present in monastery gardens and also grown in towns and settlements. Cultivation in Europe is thought to have started around the last decades of the 17th century. [6] The medicinal properties of the plant have been noted in various herbals and traditional names included quinsy berry and squinancy berry. The juice boiled with sugar forms a syrup that was said to soothe sore throats while the raw juice was used to help reduce fevers. Decoctions of the leaves, bark and roots were also used as traditional remedies. [23] During World War II , most fruits rich in vitamin C , such as oranges , became almost impossible to obtain in the United Kingdom.

Since blackcurrant berries are a rich source of the vitamin and blackcurrant plants are suitable for growing in the UK climate, the British Government encouraged their cultivation and soon the yield of the nation's crop increased significantly. From 1942 onwards, blackcurrant syrup was distributed free of charge to children under the age of two, and this may have given rise to the lasting popularity of blackcurrant as a flavouring in Britain. [24] In Britain the commercial crop is completely mechanised and about 1,400 hectares of the fruit are grown, mostly under contract to the juicing industry. [17] Commercially, most large-scale cultivation of blackcurrants is done in eastern Europe for the juice and juice concentrate market. Blackcurrants were once popular in the United States as well, but became less common in the 20th century after currant farming was banned in the early 1900s, when blackcurrants, as a vector of white pine blister rust , were considered a threat to the U.S. logging industry.

[25] The federal ban on growing currants was shifted to jurisdiction of individual states in 1966, and was lifted in New York State in 2003 through the efforts of horticulturist Greg Quinn . As a result, currant growing is making a comeback in New York, Vermont, Connecticut and Oregon. [26] [27] However, several statewide bans still exist including Maine, [28] New Hampshire, [29] Virginia [21] and Massachusetts. [30] Since the American federal ban curtailed currant production nationally for nearly a century, the fruit remains largely unknown in the United States, and has yet to regain its previous popularity to levels enjoyed in Europe or New Zealand. Owing to its unique flavour and richness in polyphenols, dietary fibre and essential nutrients , awareness and popularity of blackcurrant is once again growing, with a number of consumer products entering the U.S. market. Uses In Lithuanian cuisine, Juodųjų serbentų pyragas, or blackcurrant pie, is a popular dessert. The fruit of blackcurrants can be eaten raw, but its strong, tart flavour requires sweetening to be palatable.

It can be made into jams and jellies which set readily because of the fruit's high content of pectin and acid . [32] For culinary use, the fruit is usually cooked with sugar to produce a purée, which can then be passed through muslin to separate the juice. The purée can be used to make blackcurrant preserves and be included in cheesecakes , yogurt , ice cream , desserts , sorbets and many other sweet dishes. The exceptionally strong flavour can be moderated by combining it with other fruits, such as raspberries and strawberries in summer pudding , or apples in crumbles and pies.The juice can be used in syrups and cordials. Blackcurrants are a common ingredient of Rødgrød , a popular kissel -like dessert in North German and Danish cuisines . Blackcurrants are also used in savoury cooking because their astringency creates added flavour in many sauces, meat and other dishes and they are included in some unusual combinations of foods.

They can be added to tomato and mint to make a salad, used to accompany roast or grilled lamb, used to accompany seafood and shellfish, used as a dipping sauce at barbecues , blended with mayonnaise , used to invigorate bananas and other tropical fruits, combined with dark chocolate or added to mincemeat in traditional mince pies at Christmas. Japan imports $3.6 million of New Zealand blackcurrants for uses as dietary supplements , snacks, functional food products and as quick-frozen (IQF) produce for culinary production as jams , jellies or preserves . Beverages The juice forms the basis for various popular cordials and alcoholic beverages. Blackcurrant liqueur mixed with white wine is called Kir or Kir Royale when mixed with champagne . Macerated blackcurrants are also the primary ingredient in the apéritif crème de cassis . In the United Kingdom, blackcurrant cordial is often mixed with cider (hard cider) to make a drink called "Cider and Black" or if made with the popular British cider Strongbow a "Bow and Black". If made with any common British lager beer, it is known as a "Lager and Black".

The addition of blackcurrant to a mix of cider and lager results in "Diesel" or "Snakebite and Black" available at pubs .A "Black’n’Black" can be made by adding a small amount of blackcurrant juice to a pint of Guinness . The head is purple if the shot of juice is placed in the glass first. Blackcurrant juice is sometimes combined with whey in an endurance/energy-type drink. In Russia, blackcurrant leaves may be used for flavouring tea or preserves, such as salted cucumbers, and berries for home winemaking. Sweetened vodka may also be infused with blackcurrant leaves making a deep greenish-yellow beverage with a tart flavour and astringent taste. The berries may be infused in a similar manner. In Britain, 95% of the blackcurrants grown end up in Ribena and similar fruit syrups and juices.

Phytochemicals and nutritional value Source: USDA Nutrient Database The fruit has very high vitamin C content (several times the recommended daily dietary reference intake per 100 g), good levels of potassium , phosphorus , iron , manganese and vitamin B5 , and a broad range of other essential nutrients (see nutrient table, right). Other phytochemicals in the fruit (polyphenols/ anthocyanins ) have been demonstrated in laboratory experiments with potential to inhibit inflammation mechanisms suspected to be at the origin of heart disease , cancer , microbial infections or neurological disorders like Alzheimer's disease . Major anthocyanins in blackcurrant pomace are delphinidin-3-O-glucoside , delphinidin-3-O-rutinoside , cyanidin-3-O-glucoside , and cyanidin-3-O-rutinoside which are retained in the juice concentrate among other yet unidentified polyphenols. Blackcurrant seed oil is also rich in many nutrients, especially vitamin E and several unsaturated fatty acids including alpha-linolenic acid and gamma-linolenic acid .

[50] There is some evidence that gamma-linolenic acid may boost the effectiveness of the immune system and that use of the oil can reduce total cholesterol and triglycerides while increasing beneficial high-density cholesterol .In a human pilot study, ingestion of blackcurrant seed oil by mothers reduced atopic dermatitis in their breast-fed newborns who were supplemented with the oil over a period of two years. In one study in vitro , blackcurrant juice was found to have high antioxidant content and be a potent free radical scavenger and chelator of iron . Use in traditional medicine In Europe the leaves have traditionally been used for arthritis, spasmodic cough, diarrhea, as a diuretic and for treating a sore throat. The berries were made into a drink thought to be beneficial for treatment of colds and flu, for other fevers, for diaphoresis and as a diuretic . [54] In traditional Austrian medicine, Ribes nigrum fruits have been used internally (consumed whole or as a syrup) for treatment of infections and disorders of the gastrointestinal tract, the locomotor system, the respiratory tract and the cardiovascular system. [55] Other uses The plant has various other uses.

Blackcurrant seed oil is an ingredient in cosmetics and skin preparations, often in combination with vitamin E . The leaves can be extracted to yield a yellow dye and the fruit is a source for a blue or violet dye. The leaves have been used to assist in keeping vegetables fresh. Poids 100 gr Champions of Design: Ribena 3-4 minutes Champions of Design: Ribena The squash brand was used as a dietary supplement in World War II and is now a market leader. Drinks brand Ribena was created in the 30s, when Dr Vernon Charley, working on behalf of HW Carter & Co, was researching the use of fruit juices to flavour milkshakes. His original research was unsuccessful and, instead, the Bristol food and drink company found it had developed a blackcurrant cordial drink. In 1938, the Ribena brand was born. Dr Charley had made a drink that was regarded not only as a tasty beverage, but also noted for its high vitamin C content. This led to its use as a dietary supplement for children by the Ministry of Food during World War II. Ribena's manufacturer had little control over the distribution and direction of its product during the war.

However, when the conflict ceased, it built a factory at Coleford near the Forest of Dean and the company, rather than the Ministry of Food, could begin to shape the brand. In 1955, the Ribena product and brand was acquired by Beecham Foods, part of the Beecham Group. The group merged with SmithKline Beckman in 1989 and after another merger it became part of GlaxoSmithKline (GSK), which still owns the brand. GSK has continued to innovate since the takeover, and has launched a variety of Ribena products in an attempt to maintain its position as the market leader. It was the first major squash brand to be available in a ready-to-drink package, a product which today stands as second-top seller in the sector. Other products created by the company include Ribena Sparkling, as well as the Ribena Plus range with vitamins A and C. Ribena Really Light is a low-calorie version of the drink, with no added sugar. It is this sort of creativity and awareness of target markets that help to make Ribena a continued success. GSK works hard to play on the brand's health benefits.

Its vitamin-rich mix is a selling point, and it acts as a powerful antioxidant and contains no artificial flavours, colouring or sweeteners. GSK actively aims Ribena products at 'balanced' mothers and young women. It targets mums who want to give their children a tasty treat that doesn't have a negative impact on their health, and younger women who are conscious of the brand's benefits to their own health. Ribena is also marketed as an environmentally friendly brand. It is available in a 500ml ready-to-drink bottle that is 100% recycled. In addition, its ready-to-drink Tetra Pak cartons are also widely recyclable. Now 74 years in existence, Ribena continues to be a strong brand and a profitable product for GSK, both in the UK and worldwide. BRAND LESSON By James Joice, client director, JKR It's only when you compare the current Ribena bottle (above) with its ancestors on the right that you realise how much it's changed over the years. It's a bit like Heinz Baked Beans. They never seem to alter, yet previous editions look ancient alongside today's tin. The best design creates this illusion.

It gently nudges a brand along without us noticing, ensuring that it always feels relevant to now, while remaining entirely true to itself. You can be pretty certain that when the current Ribena design was at the concept stage and being researched, consumers told the moderator that it was 'exactly the same' as the one they had at home. The best possible validation: the brand as it's seen in the mind's eye. Of course, the continuity of the tall, slender bottle shape is central to this recognition. Mastering the art of imperceptible change has preserved Ribena's familiarity and prevented it from feeling old-fashioned. The reward is that we give it to our children, just as our parents gave it to us. This passing-down is also a product of permissibility: Ribena has always radiated wholesomeness. The blackcurrant bunches, the warmth of the purple, the gold foil around the cap and the subtle sophistication within the type all make it feel more acceptable than its more garish competitors. Ribena provides a lesson in how careful custodianship can ensure a brand means as much to one generation as it does the next.

TIMELINE 1938: The Ribena brand name, derived from Ribes Nigrum, the Latin for blackcurrant, was first used. This came after the initial creation of Dr Vernon Charley's blackcurrant syrup earlier that decade. 1941: Almost all of the blackcurrant syrup produced by Ribena at this time was freely distributed to children as a dietary supplement, by order of the Ministry of Food. The company also developed a rosehip syrup for commercial purposes. 1944: The company was allowed to revert to selling Ribena. 1946: A Ribena factory was built at Coleford, near the Forest of Dean, following bomb damage to its old factory during the war. Ribena is still produced there. 1955: Beecham Foods Limited, part of the Beecham Group, acquired Ribena. Beechams later went on to become part of GlaxoSmithKline. 1982: Ribena became the first major drinks brands to package its product in ready-to-drink cartons.

Question: The commercial name of which fruit cordial is derived from the Latin for blackcurrant?
Answer: Ribena