The natural ingredients of theribes nigrum Gemmo Mazeratesare: Fresh buds of the black currant bush, vegetable glycerin, alcohol, water

The black currant – an extremely valuable berry bush

TheBlackcurrant– LatinRibes nigrum– is also called black currant in Austria. Botanically, it belongs to the gooseberry family.

The original wild form was found in temperate latitudes. The black currant was domesticated in monastery gardens as early as the Middle Ages and from there spread to domestic gardens. Through cultivation, it is now widespread worldwide.

They thrive in moist, nutrient-rich soils. The black currant is a deciduous shrub, up to two meters tall. Its finely hairy shoots bear three- to five-lobed leaves. Even the buds emit a bitter, intense scent.

The black berries are known for their tart, sour flavor, which becomes pleasantly sweet with sufficient ripening. Berry lovers should plant them in a sunny location. The berries develop a more aromatic, sweeter flavor there. Black currants can remain on the bush for a long time without spoiling.

The berries are rich in vitamin C, anthocyanins, fruit acids, flavonoids, phenolic acid derivatives, monosaccharides, potassium, calcium, phosphorus, and pectin. Just 100 g of black currants contains twice the daily requirement of vitamin C. The vitamin C content of the berry buds is even higher than that of the ripe berries. There is no healthier berry than the black currant!