Black currants are small, tart, deep purple-black berries that grow on shrubs (Ribes nigrum) native to central and northern Europe and parts of Asia. They taste tart and slightly sweet, with notes recalling blackberry and cassis, and are notably high in vitamin C, potassium, and antioxidants. In the kitchen they're used mainly for jams, jellies, cordials, and liqueurs such as crème de cassis; their tartness also pairs well with rich meats like duck or venison and with baked goods and ice cream. Long a garden staple in the UK and Northern Europe, black currants were banned from cultivation across much of the US in the early 1900s over fears they spread white pine blister rust, a fungal disease that threatened the timber industry; the federal ban was lifted decades later, though some states still restrict planting, so US availability remains patchier than in Europe.