• og = certified organically produced
  • gf = gluten free
  • v = vegan
  • ft = fair trade
  • st = stock item 
  • x = not splittable (whole case only)

Raisins

Raisins are dried grapes. They are produced in many regions of the world, such as the United States, Australia, Chile, Argentina, Macedonia, Mexico, Greece, Turkey, India, Iran, Pakistan, China, Afghanistan, Togo, and Jamaica, as well as South Africa and Southern and Eastern Europe. Raisins may be eaten raw or used in cooking and baking. The word raisin dates back to Middle English and is a loanword from Old French; in Old French and French, raisin means "grape," while, in French, a dried grape is referred to as a raisin sec, or "dry grape." The Old French word in turn developed from the Latin word racemus, "a bunch of grapes." In the United Kingdom, Ireland, Australia and New Zealand, the word raisin is reserved for the dried large dark grape, with sultana being a dried large white grape, and currant being a dried small Black Corinth grape. Raisins are about 60% sugars by weight, most of which is fructose. Raisins are also high in certain antioxidants, and are comparable to prunes and apricots in this regard. As with all dried fruits, raisins have a very low vitamin C content. The natural sugar in grapes crystallises during the drying process. Raisins are sweet due to their high concentration of sugars. If they are stored for a long period, the sugar inside the fruit crystallises. This makes the dry raisins gritty, but does not affect their usability. The sugar grains dissolve when the raisins are swelled in (hot) water.

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