Organic blackcurrant powder

Blackcurrant powder is made from berries grown in Lithuania.

Blackcurrant has a deep history and is firmly rooted in European culinary traditions. Blackcurrant (Ribes nigrum) is native to Europe and some parts of Asia. Blackcurrants have been cultivated for thousands of years and written records have been published of their health benefits, for example in relieving the pain of scurvy. In the Nordic countries, the leaves of blackcurrant have been used in traditional herbal remedies for a variety of ailments, including joint pain and inflammation. 17. and In the 18th century, blackcurrants became popular as an ingredient in food and spices. The berries were used to make jam, jams, syrups, alcoholic beverages, and the leaves were used for pickling or fermenting vegetables.

Consumption:
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Blackcurrants are a popular ingredient in traditional desserts and drinks in many European countries.

In France, for example, blackcurrant liqueur (crème de cassis) is used to make the famous Kiri cocktail.

In the UK, blackcurrant products such as jams, juices and sweets are made and are also associated with the afternoon tea tradition.

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Blackcurrant powder can be added to porridges, salad dressings or marinades, baked goods such as cakes, pancakes or bread.

It can also be added to cocktails, desserts, ice cream or icing.

Blackcurrant powder adds nutritional value, flavour and colour to recipes.

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The dosage of blackcurrant powder depends on a number of factors, including individual health needs, age, sex and intended use.

It is usually 1-2 teaspoons per day.

You should start with a small amount, such as half a teaspoon.

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Store blackcurrant powder in an airtight container in a cool, dry place, away from direct sunlight to preserve its freshness and potency.

NB! The information provided here should not be interpreted as a recommendation for treatment or other types of health problems. We recommend that you make personal health decisions after evaluating different sources of information.