Raisin, dried fruit of certain varieties of grape. Raisins are rich in iron, potassium, calcium, and vitamins b is the same raisins have antioxidant properties and helps prevent cell damage ripe fruit and dried raisin grapes is due to the type of grape, the method and drying additives permitted Raisins weakness and lethargy, constipation is taking away from the body and cause loss of excess water from the body, strengthens the body, good mouth freshener and fiber, antioxidants, and energy in the body nutritionists believe that eating several there are sufficient raisins and raisin consumption due to high calcium for healthy bones and prevent osteoporosis is useful in raisins selenium is also excellent for the skin. 

Raisin grapes were grown as early as 2000 bc in Persia and Egypt, and dried grapes are mentioned in the Bible during the time of Moses. Raisins in Rome as a bonus for people who decorate their places of worship and sporting events were used to winners. Farmers across the country a large variety of different species of grapes and raisins are produced by various methods in cooking, prepare the nuts and the use of sweet.until the 20th century the chief raisin producers were Iran, Turkey, and Greece; In 2015/2016 Iran is 4th top producing country of Raisin  with the production of 150,000 metric tonnes more than 27% of global Consumption which worth around 250 million dollars annually.

The most important varieties of Iranian raisin grapes are the Seedless, a pale-yellow seedless grape, also known as Sultana (Superior Quality-Dark color / Light color – Malayer), Golden, Green; a large-seeded variety also known as Zante currant (which in commonly called Currant) or Mavis. Other varieties of raisin of local importance include the Round Kishmish, Rice, Black, and Cape Currant.

Raisins also may be designated by the method of drying (natural, golden-bleached, lexia), the principal place of origin (Kashmari, Malayer, Bonab), the size grades, or the quality grades. Natural raisins are dried in the sun in their natural condition; they are grayish-black or grayish brown, with the natural bloom intact and a rather tough skin, raisins that are much darker and have a tart, tangy flavor. Golden-bleached raisins are produced from Seedless grapes  (Vitis vinifera variety) dipped in 0.5 percent lye, exposed to fumes of burning sulfur for two to four hours, and dried in a tunnel dehydrator. They are lemon yellow to golden yellow in color and are used chiefly in baked goods because of its naturally sweet and fruity flavor. Sulfur-bleached raisins are pretreated the same as golden-bleached, put on trays, and left in the sun for three to four hours. The trays are then stacked, and the drying is continued for several weeks in the shade. The finished product appears waxy and creamy and faintly reddish yellow in color. The difference between golden and green raisins is the percentage of the sulfur. 

Types of Iranian Raisins we have:

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