handful of raisins

Raisins are dried grapes produced by dehydrating table grape varieties, most commonly the Thompson Seedless cultivar. The drying process—whether sun-dried naturally or mechanically dehydrated—removes approximately 75% of the grape's water content, concentrating sugars and creating the characteristic wrinkled texture and dark brown to black color. The flavor becomes intensely sweet with subtle fruity, almost wine-like notes, depending on the grape variety and origin. Major production regions include California's San Joaquin Valley, Turkey, and parts of Australia and South Africa.

Different regions and processing methods yield distinct varieties: California raisins tend to be plump with moderate wrinkles, while Turkish raisins are often smaller and darker. Golden raisins, also called sultanas, are treated with potassium carbonate before drying to retain a lighter color and slightly firmer texture.

Raisins function as both a sweetening and texturizing ingredient across numerous cuisines. In baking, they are incorporated into breads, cakes, cookies, and pastries, providing natural sweetness and moisture. They are essential to Middle Eastern and Indian cuisines, appearing in pilafs, grain dishes, and curries where they add sweetness that balances spices. Raisins are also used in savory applications—particularly in Spanish and Portuguese cooking—combined with meats and game. They rehydrate during cooking, softening and releasing flavor, or may be plumped in warm water or spirits before use to intensify their sweetness and ensure optimal texture.