*1/3 cup raisins

Raisins are dried grapes, made by dehydrating fresh grape berries until their moisture content is reduced to approximately 15%. The most common variety comes from Thompson Seedless grapes, though Flame seedless, Muscat, and Sultana grapes are also dried for commercial production. The drying process concentrates natural sugars, resulting in a dark brown to black color and a wrinkled texture characteristic of the fruit. Raisins are produced globally, with significant production in California, Turkey, Greece, and India, though California accounts for roughly 99% of U.S. raisins.

The flavor profile is naturally sweet with subtle notes of caramel, honey, and sometimes a slight tartness depending on the grape variety and origin. Golden raisins are produced using different drying methods and are softer and slightly more tart than traditional dark raisins.

Raisins are used across numerous cuisines as both a sweetening agent and textural element. In baking, they appear in breads, cookies, cakes, and breakfast cereals. Middle Eastern and North African cuisines incorporate raisins into rice pilafs, tagines, and grain-based dishes, while Indian cuisine uses them in chutneys and biryanis. They are also eaten as a snack on their own or mixed into trail mix and granola. Raisins add natural sweetness without additional refined sugar, contribute moisture to baked goods, and provide textural contrast. They pair well with warm spices such as cinnamon, nutmeg, and cardamom, and complement both savory dishes and sweet preparations.