A raisin is a dried grape. The drying process concentrates both the nutrients and sugars present in grapes, making raisins nutrient-dense and calorie-dense. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. There are different types of raisins, including:

• Golden Raisins: These are generally dried in dehydrators with controlled temperature and humidity, which allows them to retain a lighter color and more moisture. They are often treated with sulfur dioxide after drying.

• Black Corinth or Zante Currant: These are small, sometimes seedless raisins that are much darker and have a tart, tangy flavor. They are usually called currants.

• Muscat Raisins: These are large compared to other varieties, and also sweeter.

Raisins, sultanas, and currants are all types of dried grapes. Raisins and sultanas are soft, sweet, and juicy, while currants have an intense, sweet flavor and are dried, dark red, seedless grapes. In the US, the term “raisin” is applied to both raisins and sultanas, while internationally, raisins and sultanas are differentiated by the type of grape and the processing method used.