A raisin is a dried grape. Raisins are produced in many regions of the world and maybe eaten raw or used in cooking, baking, and brewing. Raisins are one of the most common kinds of dried fruit — they turn up everywhere from a preschooler’s snack box to a fancy bakery’s scones and cinnamon rolls. These shriveled, bite-sized morsels of sweetness offer a healthy snack and burst of energy. Raisins are a delicious ingredient used in a variety of foods, from sweet bread and desserts to savory dishes found in cuisines throughout the world.
The word “raisin” dates back to Middle English in the thirteenth century and is a loanword from Old French. The Old French word, in turn, developed from the Latin word racemus, “a bunch of grapes”. Until medieval times, raisins were second behind honey as a top choice for sweeteners.
Raisin varieties depend on the type of grape used and are made in a variety of sizes and colors including green, black, brown, blue, purple, and yellow. Here are some different varieties of raisins:
Currants: they are small berries—either red or black—that grow on a bush; they’re available fresh or dried.
Sultanas: They have a gold color, a semi-tart taste, and are light to dark brown that particularly tart and soft.
Green Raisins: these wonderful green raisins are slim, from 2 to 3 cm long. They are originated and produced across the Middle East and Central Asia.
Flame Seedless raisins: these come from the Flame Seedless red grape and are large, dark red, and extra sweet.
Black raisins: The most common type of raisins that can be made from grapes of any skin color, their final brown to black hue obtained as they dry.
Interestingly, raisins do not taste like fresh grapes. This is because the drying process concentrates the fruit’s sugars. Brown raisins are sweet and fruity—some people even say a little gritty. Golden raisins are even sweeter and fruitier, with just a hint of tartness.
Raisins are produced commercially by drying harvested grape berries. For a grape berry to dry, water inside the grape must be removed completely from the interior of the cells onto the surface of the grape where the water droplets can evaporate.
Unopened packages of raisins will keep almost indefinitely in the refrigerator. Once opened, reseal the package, excluding as much air as possible, or transfer the raisins to an airtight jar or bag. Proper storage will deter the fruit from drying out and will prevent its sugar from crystallizing on the surface. If refrigerated, the raisins will keep for up to a year. They will stay even longer in the freezer and will thaw quickly at room temperature.
As a salad topping, mixed into oatmeal, in yogurt, in cereal. You also may have eaten them baked into delicious cookies, pieces of bread, and muffins. Despite their small size, raisins are packed with energy and rich in fiber, vitamins, and minerals.
Raisins are naturally sweet and high in sugar and calories, but they’re beneficial to our health when eaten in moderation. Raisins can aid digestion, boost iron levels, and keep your bones strong.
Iran is the third-largest exporter of raisin in the world by exporting more than 150,000 MT (27% global Consumption) of raisins worth around 250 million dollars annually. The advantage of Iranian Raisins is principally its price, minerals, and different methods of price, minerals, and processing, and that’s the reason why Iranian Raisins minerals are amongst the finest raisins in the world.
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