Currant (Karamcha, boch)

It is a shrub of the genus Ribes of the gooseberry family, the piquant, juicy berries of which are used chiefly in jams and jellies. There are at least 100 species. It is usually grown in England and America. Both red and black currants are used in lozenges for flavouring and are occasionally fermented.

Currants are very high in vitamin C and also supply calcium, phosphorus and iron. Great Britain ranks first in producing black currants which flourish best in cool, moist, and northern climates. Clay and silt soils are considered best.

Benefit and uses of Currant.

• The Currant oil from the seed is also added to skin preparations and cosmetics.
• The beneficial effects of GLA for a wide variety of disorders including Atherosclerosis, Diabetes Mellitus, Eczema, Multiple Sclerosis, and Premenstrual Syndrome (PMS).
• The infusion of the leaves is cleansing and diuretic, while an infusion of the young roots is useful in eruptive fevers and the dysenteric fevers of cattle.
• Black Currant has long been used in the treatment of fever, stomach ache, diarrhea, urinary tract inflammation (cystitis, nephritis), fatigue, gout, rheumatism and arthritis, gravel, dropsy and gingivitis.
• The anti-oxidants from the black currant protected the cells for the oxidation.
• Black currant juice has also been used as an ingredient in products designed to enhance mental performance, combat degenerative neurological conditions such as Parkinson’s and depression.