Black currants are an excellent source of vitamin C, containing almost twice that of an orange. They also provide flavonoids, beta-carotene, lutein and phenolic acid. 

Black currants are botanically classified as Ribes nigrum, and are distant relative of the gooseberry within the family Grossulariaceae. There are over 150 species within the Ribes genus, each categorized by color: red, white or black. Most Black currant varieties are known for their considerable strong flavor and usually require processing before eating. They are most famously used as the flavor base for the liquor Crème de cassis.