Raisins are dried grapes and are commonly classified as dry fruits. They are popular for their sweet taste and are used in various cuisines, desserts, and snacks.

Different types of Raisins;

1 GREEN RAISINS - Green Raisins are slim, 2 to 3 cm long, coming from the Middle East & Central Asia. They are made from green grapes and are slightly dense & chewy with a slight tartness like fresh ones. In most cases, making Green Raisins involves shade-drying the grapes in well-aired but dark indoor conditions. The condition helps retain their pale jade hue. They are sweet (slightly tangy) and can add natural sweetness to savory dishes.

2 BLACK RAISINS - Black Raisins are made from seedless thompson grapes laid on paper and sun-dried for three weeks. The Raisins turn brown to black as they dry. The browning reaction has a direct relationship with heat & sunlight. The higher the heat and more direct the sunlight, the darker the Raisin and more caramelized the flavor. Different types of Black Raisins include Jumbo, Small & Midget.

3 MUNAKKA - Munakka is basically obtained from dried grapes that are bigger in size as compared to Kishmish (Raisins). It has a seed inside the fruit. Munakka is naturally great for women's health. However, Munakkas are pulpier than Kishmish (Raisins) and are brown in color.

4 GOLDEN RAISINS - Like regular Raisins, Golden Raisins are obtained from seedless thompson or golden seedless grapes but are dried in a dehydrator or dryer at controlled temperatures and humidity levels. Drying in a dehydrator also avoids the darkening impact of sunlight. Golden Raisins are also treated with sulfur dioxide gas as a color stabilizer & preservative. Sulfur dioxide makes the Raisins taste fruitier & lighter in flavour.

5 RED (FLAME) RAISINS - Flame Raisins are made from red-skinned, seedless, flame grapes. They are well-known for their large size. They are exceptionally sweet, firm & high in iron & dietary fiber, making them an excellent snacking choice.

Continue in next part....