Black Currant

Black currants (Ribes nigrum) are grown in cooler regions of Europe, New Zealand, and Russia, where the berries develop high levels of anthocyanins—particularly delphinidin and cyanidin types. Harvested at full ripeness, the berries are gently pressed and processed using water-based extraction methods to isolate their natural pigments.

The juice or extract is then filtered, concentrated, and often stabilized into liquid or powdered forms. As with most anthocyanins, black currant color is pH-sensitive: it appears reddish in acidic conditions and shifts toward blue in neutral to alkaline environments. While moderately stable to light and heat, proper formulation and protective packaging are recommended to preserve its vivid shades.