Is Blackcurrant Acidic? Unpacking the Tart Truth
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4 min read
With a raw pH often falling between 2.6 and 3.1, blackcurrants are undeniably acidic, a characteristic that defines their sharp, tart flavor profile. This high acidity is a result of their rich content of organic acids, including a high concentration of citric acid, and the famous high dose of ascorbic acid, more commonly known as Vitamin C.
