g/2oz sultanas

Sultanas are dried grapes produced primarily from the white Sultanina grape variety, originating from central Asia and now cultivated extensively in Turkey, California, and Australia. The grapes are sun-dried for 2-3 weeks until they lose approximately 75% of their moisture content, resulting in small, wrinkled golden-brown fruits with a naturally sweet profile. Sultanina grapes are seedless, with thin skins that allow for rapid dehydration. The flavor is distinctly fruity and slightly floral, with notes of honey and vanilla, distinguishing them from their darker cousins—raisins and currants—which are dried from different grape varieties or using different drying methods.

Sultanas are used extensively in both sweet and savory applications across numerous culinary traditions. In British and Commonwealth baking, they are a staple in cakes, puddings, scones, and biscuits, where their plumpness and sweetness complement butter-based batters. In Middle Eastern and Indian cuisines, sultanas appear in rice pilafs, tagines, and curry dishes, providing textural contrast and subtle sweetness. They are also common in breakfast cereals, granola, and muesli. Before incorporation into dough or batter, sultanas may be soaked in warm water, alcohol, or juice to enhance plumpness. Their small size and uniform drying make them preferable to larger raisins in applications requiring even distribution.