Currants give food a delicately bitter sweetness and provide essential nutrients and fibre. Although they are usually harder to find in shops than raisins and sultanas, they are just as versatile. Currants taste good as an ingredient in cereals, muesli bars, cakes, strudel and pastries. Because they are smaller and firmer than raisins and sultanas, currants are ideal for decorating baked goods such as raised pastries and Christmas cookies. In the Mediterranean and Asian regions, currants are also used in savoury meals including salads and pan dishes, and to refine meat dishes and casseroles.