High quality frozen Red Currant(ribes rubrum) bulk packaging Russian origin in 25kg craft bags

High quality frozen Red Currant(ribes rubrum) bulk packaging Russian origin in 25kg craft bags

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≥20000 Kilograms

US $1.95

≥100000 Kilograms

US $1.93

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Quick Details

Packaging:: Bulk, Craft bag

Shelf Life:: 24 months

Place of Origin:: Leningrad Oblast, Russian Federation

Brand Name:: A-Salt

Model Number:: IQF Red Currant (ribes rubrum)

Product name:: IQF Frozen Red Currant

SHELF TIME:: 2 Years Under -18'c

Packing:: 25kg Craft Bag

Color:: Orange

Feature:: Healthy

Taste:: Sour

Usage:: Beverage

Related products:: Puree, Juice Base, Freeze-Dried Powder

Processing:: Individual Quick Frozen

Season:: Year Round

Quick Details

Type:: Currant

Shape:: WHOLE

Cultivation Type:: COMMON, Open Air

Packaging:: Bulk, Craft bag

Shelf Life:: 24 months

Place of Origin:: Leningrad Oblast, Russian Federation

Brand Name:: A-Salt

Model Number:: IQF Red Currant (ribes rubrum)

Product name:: IQF Frozen Red Currant

SHELF TIME:: 2 Years Under -18'c

Packing:: 25kg Craft Bag

Color:: Orange

Feature:: Healthy

Taste:: Sour

Usage:: Beverage

Related products:: Puree, Juice Base, Freeze-Dried Powder

Processing:: Individual Quick Frozen

Season:: Year Round

Product Description

Red Currant ( ribes rubrum )

With maturity, the tart flavour of redcurrant fruit is slightly greater than its blackcurrant relative, but with the same approximate sweetness. The white-fruited variant of redcurrant, often referred to as white currant, has the same tart flavour but with greater sweetness. Although frequently cultivated for jams and cooked preparations, much like the white currant, it is often served raw or as a simple accompaniment in salads, garnishes, or drinks when in season. In the United Kingdom, redcurrant jelly is a condiment often served with lamb, game meat including venison, turkey and goose in a festive or Sunday roast. It is essentially a jam and is made in the same way, by adding the redcurrants to sugar, boiling, and straining. In France, the highly rarefied and hand-made Bar-le-duc or "Lorraine jelly" is a spreadable preparation traditionally made from white currants or alternatively redcurrants. The pips are taken off by hand, originally by monks, with a goose feather, before cooking. In Scandinavia and Schleswig-Holstein, it is often used in fruit soups and summer puddings (rødgrød, rote grütze or rode grütt). In Germany it is also used in combination with custard or meringue as a filling for tarts. In Linz, Austria, it is the most commonly used filling for the Linzer torte. It can be enjoyed in its fresh state without the addition of sugar. In German-speaking areas, syrup or nectar derived from the redcurrant is added to soda water and enjoyed as a refreshing drink named Johannisbeerschorle. It is so named because the redcurrants (Johannisbeeren, "John's berry" in German) are said to ripen first on St. John's Day, also known as Midsummer Day, June 24. In Russia, redcurrants are ubiquitous and used in jams, preserves, compotes and desserts. It is also used to make Kissel, a sweet healthy drink made from fresh berries or fruits (such as red currants, cherries, cranberries). The leaves have many uses in traditional medicine, such as making an infusion with black tea. Also the plants were cultivated in Russian monastery gardens in the 11th century.

Specification

Place of Origin	Russian Federation, The Republic of Karelia
Brand Name	A-Salt
Product Type	Frozen Berry
Color	Red
Used	Food, Cosmetics, Pharma