Currans

Currans are small, dried grapes of the species Vitis vinifera. Specifically, they are derived from the Black Corinth cultivar, a seedless grape originating in the region around Corinth, Greece.

Characteristics:

• Size: Currans are significantly smaller than raisins or sultanas.
• Color: They have a dark, almost black color.
• Taste: Currans possess a sweet, tangy, and slightly acidic flavor profile. This distinguishes them from the sweeter taste of raisins and sultanas.
• Texture: They are typically chewier than other dried grapes.

Uses:

Currans are commonly used in baking, particularly in cakes, buns, scones, and other sweet goods. They are also found in some savory dishes and as a snack. Their small size and intense flavor make them a versatile ingredient. Traditional recipes, especially those from the UK and the Mediterranean region, often feature currans.

Etymology:

The name "currant" is derived from "Corinth," reflecting the grape's origin. Despite the similarity in name, currans are not related to the fresh currants (e.g., blackcurrants, redcurrants, whitecurrants) which belong to the Ribes genus.

Production:

Currans are produced by sun-drying the Black Corinth grapes after harvesting. The drying process concentrates the sugars and flavors, resulting in the characteristic taste and texture. Greece remains a major producer of currans, although they are now grown in other regions as well.

Nutritional Information:

Currans are a good source of carbohydrates, fiber, and antioxidants. They also contain minerals such as potassium and iron. Like other dried fruits, they are relatively high in sugar.