Blackcurrant vs Redcurrant: What's the Difference?
Short answer: Blackcurrants and redcurrants are both Ribes berries but different species. Blackcurrant (Ribes nigrum) is dark, opaque, and boldly aromatic - musky, deep, and tart, with exceptional vitamin C - and is the berry behind cassis and most 'blackcurrant' cordials. Redcurrant (Ribes rubrum) is translucent, milder, sharply tart, and prized as much for its glistening looks as its flavour, going into jellies, sauces, and garnishes.
| 🟣 Blackcurrant | 🔴 Redcurrant | |
|---|---|---|
| Taste | Deeply tart, winey, and musky-aromatic — "catty" to detractors, addictive to fans. Cooking with sugar unlocks a rich, almost grape-meets-blackberry depth unlike anything else. | Sharply tart and clean with a light sweetness and a slight grape-skin snap; the tiny seeds are edible. Fresh out of hand they pucker; cooked with sugar they turn brilliant and refreshing. |
| Type | Berry | Berry |
| Peak season | Summer | Summer |
| Origin | Northern and central Europe and northern Asia | Western Europe |
| Calories (per 100 g) | 63 | 56 |
| Sugar (per 100 g) | 7.4 g | 7.4 g |
| Vitamin C (per 100 g) | 181 mg | 41 mg |
| Typical price | Mid | Mid |
Blackcurrants and redcurrants grow on similar bushes and hang in the same pretty strings, but on the tongue they’re a study in contrast - and they’re genuinely different species of Ribes.
Blackcurrant (Ribes nigrum) is the bolder berry: small, dark, and opaque, with a thick skin and an unmistakable musky, resinous aroma even before you taste it. Raw, it’s intensely tart and a little astringent, which is why it usually arrives sweetened - as cordial, cassis liqueur, jam, or in bakes. Nutritionally it’s a standout, exceptionally high in vitamin C and anthocyanins.
Redcurrant (Ribes rubrum) is the jewel: translucent scarlet beads you can almost see through, milder in aroma and cleanly, brightly tart. Its flavour is less complex than blackcurrant’s but its looks and high natural pectin make it a favourite for glistening jellies, sauces for game and lamb, summer puddings, and as a fresh garnish. (Whitecurrants are simply a pale cultivar of the redcurrant.)
Choose by intent: blackcurrant for depth, colour, and that cassis punch; redcurrant for sharp brightness, clarity, and a beautiful finish.
Frequently asked questions
Are blackcurrants and redcurrants the same plant in different colours?
No. They're separate species in the genus Ribes - Ribes nigrum for blackcurrant and Ribes rubrum for redcurrant - not just colour variants. Whitecurrants, by contrast, really are an albino cultivar of the redcurrant.
Which has more vitamin C?
Blackcurrants, by a wide margin. They're among the richest common fruit sources of vitamin C, several times higher than redcurrants or oranges by weight, which is one reason they were promoted heavily in wartime Britain.
Can I use them interchangeably in recipes?
Not really. Blackcurrant brings a deep, musky, wine-like flavour and dark colour, while redcurrant is lighter, sharper, and more purely tart. Redcurrant's high pectin and clarity make it ideal for bright jellies and glazes; blackcurrant dominates cordials, cassis, and dark jams.