RAISIN

Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking and brewing. In the United Kingdom, Ireland, New Zealand and Australia the word “raisin” is reserved for the dark- colored dried large grape, with “sultana” being a golden-colored dried grape, and “currant” being a dried small Black Corinth grape.

Iran’s best known Raisin is Sultana, This Product is available in several sizes and quality (seedless or with Seed)


SULTANAS :(Tizabi) The large, brown grapes that are dried into these raisins are particularly flavorful and soft. Sultanas are most popular in Europe. The fresh Sultana variety grapes is dipped in an alkaline olive oil emulsion and sun-dried for 2-3 weeks. Sultana is the most popular variety. Sultana raisins are a high-energy, low-fat snack that are rich in antioxidants and also provide many necessary vitamins and minerals.

Green Raisin :(Kashmari) This kinds is natutrally green. but sulfur is added to bring out a brighter color

DARK RAISINS :(Sun-Dried Raisin) (Natural Seedless) (Maviz) The sun-dried Thompson grapes constitute 95% of the Californian raisins crop. The green grapes naturally develop a dark brown color as they dry in the sun, a process that takes from 2-3 weeks, after they have been treated with drying oils.

GOLDEN RAISINS :(Angoori Raisin) Like natural seedless raisins, these are also Thompson seedless grapes, but are oven-dried to avoid the darkening effect of sunlight. They are also treated with sulfur dioxide to preserve the light color and mainly mechanically dehydrated.