Black raspberries

Black raspberries go well with any old thing. They work best in jams, pies, jellies and wine. They add color and taste to the meal and they have a high nutritional value.

Black raspberry is also called thimbleberry, black caps or scotch cap. Its binomial name is Rubus occidentalis and it is home to eastern North America. Close relations of this juicy, jet black bramble include blueberry and the American red raspberry, though the taste of the blackberry differs from both.

Black raspberries are often mistaken for blackberries but these are two very different species. Black raspberries are innately high in anthocyanins. For this reason, they are used as a dye. More importantly, they are considered by many people to have anti -cancer properties.

A recent study published by the University of Illinois, Chicago suggests that the fruit can act as a preventive treatment

for bowel cancer. Scientists discovered that a freeze-dried version of black raspberries could bring down the number of tumors in a strain of mice prone to the disease by 60%. This is because the fruit acts as a suppressor of a protein called beta-catenin.

In addition, raspberries are a source of vitamin C, manganese and dietary fiber. The fruit also contain high amounts of vitamin B, folic acid, magnesium, copper and iron. They work as a cure against inflammation, pain, cardiovascular diseases, diabetes and allergies along with age based cognitive decline and loss of eyesight.

So, whether you are eating a spoonful of Raspberry Cloud or a sumptuous Black Raspberry Pie, be sure

to enjoy your black raspberry blast!