The most important species of currant are blackcurrant (the species we are referring to), red, white and gooseberry, each one bearing a characteristic type of currant. Within each one of the species mentioned above we distinguish a great amount of varieties.

Blackcurrant (Ribes nigrum) is a fruit of black colour and 12 mm of diameter, that ripens in clusters of 5-10 units. The skin is thin, often translucent, and a reddish, juicy, very aromatic pulp with a somewhat sweet taste.

The main varieties of blackcurrants are distinguished by the size and taste of the fruit (sweet or acid). The most outstanding varieties are specially useful for jam processing, like "Boskoop Giant", " Wellington XXX" and " Baldwin".