lb raisins

Raisins are dried grapes produced primarily from seedless grape varieties, most commonly Thompson Seedless cultivars. The grapes are allowed to ripen fully on the vine before being dried in the sun for two to three weeks, transforming them into wrinkled, sweet dried fruits. The primary production regions are California's San Joaquin Valley, which supplies approximately 99% of U.S. raisins, as well as Turkey, Iran, and Greece. Raisins range in color from golden to dark brown or black depending on the drying method and grape variety used. They possess a concentrated sweetness with subtle fruity, slightly tannic notes and a chewy, dense texture.

Different varieties exist: standard dark raisins (sun-dried), golden raisins (mechanically dehydrated and treated with antioxidants to preserve color), and flame raisins (dried with applied heat). Muscat raisins, made from Muscat grapes, offer a more pronounced floral sweetness and larger size.

Raisins are used extensively across global cuisines as both a sweet ingredient and flavor accent. In baking, they appear in breads, cakes, cookies, and pastries, where they absorb moisture and provide natural sweetness. They feature prominently in Middle Eastern and Indian cuisines—in pilafs, curries, tagines, and grain dishes where they add textural contrast and sweetness. Raisins are also eaten as a snack, incorporated into trail mixes, and used in savory dishes such as meatballs, braised meats, and vegetable preparations. Their concentrated sugars make them valuable in compotes, granola, and breakfast cereals. Wine and spirits are produced from raisins in some regions.