Small fruit with a long history
The Corinthian black currant is a natural superfood that combines concentrated flavour with high nutritional value. Known as Greece’s "black gold" in the 19th century, it is one of the most recognisable Greek products with a global presence and a staple in the daily diet.
Small in size but packed with energy, it is primarily cultivated in Aigialeia and Corinthia. It is used just as easily as a healthy snack or as a key ingredient in both cooking and baking.
According to historical sources, its cultivation began as early as the 15th century BC. It is mentioned by Homer, Hippocrates, and Aristotle, while it is said that in ancient Rome, two jars of Corinthian currants could be exchanged for a slave.
Nutritiously, it stands out for its high content of fibre, antioxidants, and vitamins. It remains stable during baking and cooking without losing its core characteristics, making it ideal for both sweet and savoury dishes.
The fruit is harvested in August and spread out on traditional threshing floors to dry under the sun. In the kitchen, it pairs beautifully with salads, yoghurt, and cereals, as well as in cakes, biscuits, poultry or meat stuffings, and sweet-and-sour sauces that balance acidity and sweetness.
Look for local producers in Aigialeia and Corinthia, or pair a tasting with other traditional products of the region, such as wines and cheeses, for a complete experience of the local gastronomy.
Small in size but packed with energy, it is primarily cultivated in Aigialeia and Corinthia. It is used just as easily as a healthy snack or as a key ingredient in both cooking and baking.
According to historical sources, its cultivation began as early as the 15th century BC. It is mentioned by Homer, Hippocrates, and Aristotle, while it is said that in ancient Rome, two jars of Corinthian currants could be exchanged for a slave.
Nutritiously, it stands out for its high content of fibre, antioxidants, and vitamins. It remains stable during baking and cooking without losing its core characteristics, making it ideal for both sweet and savoury dishes.
The fruit is harvested in August and spread out on traditional threshing floors to dry under the sun. In the kitchen, it pairs beautifully with salads, yoghurt, and cereals, as well as in cakes, biscuits, poultry or meat stuffings, and sweet-and-sour sauces that balance acidity and sweetness.
Look for local producers in Aigialeia and Corinthia, or pair a tasting with other traditional products of the region, such as wines and cheeses, for a complete experience of the local gastronomy.
