Types of Iranian raisins
Iran is one of the leading producers of high-quality raisins, offering several varieties that are popular both domestically and internationally. Here are the main types of Iranian raisins:
- Golden Raisins:
- Also known as “Angoori” raisins, these are made from seedless grapes and are treated with sulfur dioxide to maintain their golden color. They have a sweet taste and are often used in baking, cooking, and as a snack.
- Sultana Raisins:
- These are light brown or golden-brown raisins, also known as “Kashmari” raisins. They are made from seedless grapes and are treated with sulfur dioxide to keep their light color. Sultana raisins are sweet and juicy, commonly used in desserts, cereals, and salads.
- Malayer Raisins:
- Malayer raisins, also known as “Khorak” raisins, are dark brown and come from the Malayer region in Iran. They are sun-dried and have a rich, sweet flavor. These raisins are often used in traditional Persian dishes, as well as in baking and snacks.
- Black Raisins:
- Also known as “Shiraz” or “Thompson” raisins, these are made from seedless black grapes and are sun-dried without any sulfur treatment. They have a deep, dark color and a sweet, slightly tangy taste. Black raisins are commonly used in cooking, baking, and as a healthy snack.
- Green Raisins:
- Green raisins, also known as “Kashmari” or “Long” raisins, are dried without sulfur and have a distinctive green color. They are longer and thinner than other types of raisins, with a sweet and slightly tart flavor. Green raisins are often used in Persian cuisine, particularly in rice dishes and desserts.
- Sun-Dried Raisins:
- These raisins are naturally dried in the sun without the use of sulfur dioxide or other chemicals. They have a darker color and a more intense flavor compared to sulfur-treated raisins. Sun-dried raisins are used in a variety of culinary applications, including snacks, baking, and cooking.