Currants

Dried currants are a variety of small dried fruit obtained by dehydrating currants, small berries that typically have a tart and sweet flavor. In cooking, dried currants are used as a versatile ingredient to add a fruity and slightly tart touch to stews, desserts, salads, and baked goods like breads and cakes.

The origin of currants lies in temperate regions of the northern hemisphere, especially in Europe and Asia. Traditional currants are very common in European cuisine, but after being dehydrated they become popular worldwide for their concentrated flavor and their ability to add texture and color to various preparations.

Regarding their properties, dried currants are rich in antioxidants, vitamins (especially vitamin C), and dietary fiber. They help improve digestion and add a healthy touch to the dishes they are incorporated into.

In Hispanic America, dried currants may also be known as grosellas secas or, in some countries, they are related to pasas de grosella. However, it is important not to confuse them with raisins (grape raisins), which are popularly called simply "pasas".

Their inclusion in recipes provides a balance between sweetness and acidity, making them an ideal complement in pastries, fresh salads, meat stuffings, and traditional meals with a more complex flavor.