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Currant (Ribes)—Walter Chandoha
Any shrub of at least 100 species in the genus Ribes, in the family Grossulariaceae, native to temperate climates of the Northern Hemisphere and western South America. The Rocky Mountains are especially rich in species. The flavourful, juicy, red or black berries are used chiefly in jams and jellies. Black currants are used in lozenges and for flavouring and are occasionally fermented. Currants are extremely high in vitamin C and also supply calcium, phosphorus, and iron. The name currant is also given to a seedless raisin frequently used in cooking.
This entry comes from Encyclopædia Britannica Concise. For the full entry on currant, visit Britannica.com.