raisins

Forms & Preparations

• Whole dried — Unprocessed raisins with skin intact; the standard form used in baking, cooking, and as a snack.
• Whole/Natural — Unsweetened, sun-dried raisins with wrinkled texture; the standard form for most applications.
• Whole Dried — Standard form—intact grape berries dried and sometimes oil-coated to prevent clumping; used directly in baking, cooking, and as a snack.
• Golden raisins — Mechanically dried and sometimes treated to preserve color; softer and slightly more tart than traditional raisins.
• Plumped — Soaked in warm water, juice, or alcohol to restore moisture and enhance sweetness before incorporation into recipes.
• Jumbo or seedless — Larger, uniformly sized raisins with seeds removed mechanically; preferred for decorative applications and baking.
• Golden (mechanically dried) — Lighter color and softer texture achieved through mechanical drying and ethylene oxide treatment; used when a more delicate appearance is desired.
• Soaked/Plumped — Rehydrated in warm water, juice, or spirits for 15-30 minutes to restore moisture and tenderness before incorporation into recipes.
• Chopped or minced — Finely cut raisins used for more even distribution in batter or dough.
• Plumped (rehydrated) — Raisins softened by soaking in water, juice, or alcohol; improves texture in baked goods and can infuse additional flavor.
• Raisin paste — Ground raisins blended with minimal water to create a thick paste; used as a natural sweetener and binder in baking and confectionery.
• Chopped or Ground — Finely minced or pulverized for incorporation into spice blends, energy bars, and paste-like applications.
• Chopped — Raisins cut into smaller pieces for even distribution in dough, batters, and salads.
• Raisin Paste — Pureed raisins blended with water or other liquids to create a thick paste used as a binder or sweetener in Middle Eastern and Indian preparations.
• Plumped or rehydrated — Soaked in warm water or other liquids to restore moisture and soften before use in recipes.
• Juice Concentrate — Liquid extract obtained by pressing and concentrating raisin juice; used as a natural sweetener and preservative in commercial applications.
• Raisin juice concentrate — Extracted juice from raisins, reduced and concentrated; used as a liquid sweetener in beverages and sauces.
• Raisin Water/Juice — Liquid extracted by soaking raisins, used as a sweetening agent and flavor base in beverages and sauces.
• Raisin puree or paste — Ground or processed into smooth paste used as natural sweetener and fat replacer in baking applications
• Flame (fire-dried) — Darkened through flame-drying; produces deeper flavor and darker appearance; less common than natural or golden varieties.
• Thompson Seedless — The most common commercial variety; light brown, small to medium size, with a balanced sweet-mild flavor profile.
• Zante currants — Dried Black Corinth grapes; smaller and more tart than standard raisins with concentrated flavor and higher acidity.
• Oil-Coated — Whole raisins lightly coated with mineral oil or vegetable oil to prevent clumping and improve shelf life during storage and shipping.