The Corinthian currant (Vitis vinifera) is a variety of small, sweet, seedless grape named after Corinth, capital of the Corinthian province in Peloponnesus and are different from the original currants (e.g., blackcurrant, redcurrant, white currant) which are berries of shrubs.
The name currant apparently comes from the Anglo-French phrase "raisins de Corauntz" (Raisins of Corinth). Corinthian currants are very small and intensely flavoured. They can be eaten raw, especially when ripe, when they are sweet to the taste. They may also be referred to as table grapes for this purpose. Some people believe they are not usually eaten raw; instead they are used for making raisins and occasionally wine. When dried, they are often referred to as Corinthian Currants or just "currants" and in this form are used in cooking, especially baking and are a major ingredient in currant slice and currant cake. Black Corinth currants, is a seedless ancient Greek grape variety prized for its super sweet pea-sized seedless black fruit. References in period cookbooks to "raisins of Corinth" actually refer to dried Black Corinth grapes.
In fact, we get the English word "currant" from the name "Corinth" — for small black grapes that have been dried in the sun. Corinthian black currants, are a significant source of vitamin C
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