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Dark Raisin

Organic Farmer Group

At National Raisin Company, our grower organic farmer group is unique to the raisin industry. We are the only company to have an organic grower group where ideas are shared and passed on. Our continued education program on farming organically is the heart of the Bonner Organic Program.
Seedless Fruit; Oval Shape. Dark brownish-purplish to deep purplish-black color.

Tip: When adding raisins to batters for baked goods, coat the raisins with flour either individually or by shaking the raisins in a bag containing flour. Flour coated raisins will then stay suspended within the batter being prepared.
On the nose there was at first dark raisin with a touch of toffee, then briary, dusty blueberry and a bit of dusty chocolate. The alcohol was still showing a bit on the nose. On the palate sandalwood and spices predominated at first, with spirity plum and a herbal/pine undercurrent. Chewy chocolate emerged, then cherry eau-de-vie. This Dow's has real firmness and density--what is often referred to as "grip"
Raisins became an important part of European cuisine. Spaniards perfected viticulture, or grape growing. Roman physicians prescribed raisins to cure anything from mushroom poisoning to old age. Eventually, they became so valuable that two jars of raisins could be traded for one slave
Offering Dried Apricots, Glace Apricots, Prunes, Peaches, Raisins, Pears, Dates and Figs. All top quality. Shop with us on-line with NO SHIPPING CHARGES for standard shipping. Just click the image or link below to go shopping.

Contact information

Telephones
+9821 - 22365723
+9821 - 22365724

Fax
+9821 - 22067030

info@irandriedfruit.com

Dark Raisin

Dark Raisin: This kind is prepared by drying in full sun and the color of this raisin is dark.
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A raisin that is sun-dried for several weeks, causing it to become dark and shriveled in appearance. A dark raisin has a sweet flavor, but it is not as moist as the golden raisin, which has been dried with artificial heat in order to retain some of the moisture.
A thin tapering Chile 5-6 inches long, a dark raisin brown in color. The flavor is fruity and mild. Heat 3-5.
A dried grape, which are eaten out of hand or added to baked goods, as well as sweet and savory dishes. Thompson green grapes can be processed into either dark and golden seedless raisins, changing in both appearance and taste. To create the dark raisins from green grapes, the grapes are sun-dried for several weeks, which causes them to take on a dark, shriveled appearance. Golden raisins are treated with sulphur dioxide to prevent their color from darkening.

Naturally Sun-Dried Raisin

Raisins can be stored, tightly sealed, at room temperature for several months, but to store longer (up to a year) they should be sealed in a plastic bag and placed in a refrigerator.

DArk Raisin
A raisin that is sun-dried for several weeks, causing it to become dark and shriveled in appearance. A dark raisin has a sweet flavor, but it is not as moist as the golden raisin, which has been dried with artificial heat in order to retain some of the moisture.

How are raisins made?
Most raisins are sun-dried grapes. The most common raisin produced is the Thompson Seedless variety. The grapes are harvested when they reach a minimum sugar content of 19% or higher. Harvest season starts around the end of August. Once the optimum sugar content is achieved, the grapes are promptly picked and laid-out on paper trays to sun-dry in the vineyards. It takes approximately three weeks for the grapes to dry. Grapes do not become raisins until their moisture content is reduced to about 15%.

How many pounds of grapes does it take to make 1 pound of raisins?
It takes about 4½ pounds of grapes to yield 1 pound of raisins.

Why do some raisins have a different color?
Raisin colors vary by drying process. For example, a dark purplish/black raisin is sun-dried. A light to medium brown raisin is mechanically dehydrated in special drying tunnels. A golden to bright yellow raisin is mechanically dried and treated with sulfur dioxide to retain color.

What is an Organic Raisin?
Organic Raisins are grown in grape vineyards that have had at least three consecutive growing seasons without the use of pesticides, herbicides or added fertilizers. Our organic raisins have extensive audit trail documentation to verify its authenticity of being organically grown, processed and shipped.

What makes Bonner organic raisins different?
We are the only company to perform continuous soil and residue sampling on all organic farmlands and incoming organic raisins—guaranteeing our customers authentic organic raisin products without the use of pesticides, herbicides, or foreign chemicals.

Naturally Sun-Dried
Our Organic Farmer Group is unique to the raisin industry for the following reasons:
* It is the most thorough program in tracking organic raisins from the consumer to the farm it originates.
* Our growers are required to follow strict guidelines that are set forth by our company. Growers only use natural farm inputs to ensure that the purest organic raisins are grown and produced.
* Our residue testing program is the most stringent in the entire raisin industry.
National Raisin Company is dedicated to the organic raisin program it has established.
* Our Organic Farmer Group is unique to the raisin industry for the following reasons:
* It is the most thorough program in tracking organic raisins from the consumer to the farm it originates.
* Our growers are required to follow strict guidelines that are set forth by our company. Growers only use natural farm inputs to ensure that the purest organic raisins are grown and produced.
* Our residue testing program is the most stringent in the entire raisin industry.
National Raisin Company is dedicated to the organic raisin program it has established.
* Raisin, a dried grape.
* Raisin, a dark purple color (the color of a raisin)
* Raisin (musical), the musical version of the play A Raisin in the Sun, written by Lorraine Hansberry.
* Raisins (South Park episode), a South Park episode.

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Dark Black Rasisin

These raisins are sun-dried Thompson Seedless grapes. They are the most well-known and account for 95 percent of California raisins. Natural Seedless raisins are most often eaten out of hand.
Like Natural Seedless raisins, these are also Thompson Seedless grapes. They are specially treated to preserve their light color. They account for about 5 percent of the crop and are good for baking.
These raisins are made from big, greenish-gold Muscat grapes. Since the grapes contain seeds, the raisins are seeded mechanically, or are sold with seeds. Muscats are large, brown, and particularly fruity-tasting. They are mostly used in baking, especially in fruitcakes.

Made from small Black grapes, currants are seedless and very dark in color. These tiny fruits called "Zante Currants" refer to the Greek island where this type of grape first grew. They are also popular for baking.
Raisins.

You don't have to be a backpacker or hiker to appreciate raisins as a convenient, high energy low fat snack; they are easy to pack, easy to eat and almost never go bad. Like other dried fruits, raisins are available throughout the year.

Raisins are made by dehydrating grapes in a process using the heat of the sun or a mechanical process of oven drying. Among the most popular types of raisins are Sultana, Malaga, Monukka, Zante Currant, Muscat and Thompson seedless. The size of small pebbles, raisins have wrinkled skins surrounding chewy flesh that tastes like a burst of sugary sweetness. While the colors of raisins vary, they are generally a deep brown color, oftentimes with hints of a purple hue.

Black raisin export

Iron bioavailabilities and antioxidant activities of three common generic raisin types, Golden Thompson, Dipped Thompson and Sun dried Thompson, were quantified and compared. Iron bioavailability was assessed with a simulated digestion/cell culture model. Antioxidant activity of the raisins was also determined. Iron bioavailability from the raisins was low for all three raisin types, indicating high levels of iron absorption inhibitors in raisins. Furthermore, these high levels of iron uptake inhibitors may inhibit iron availability from other sources consumed simultaneously with the raisins. Antioxidant activity was significantly higher in Golden Thompson than Dipped Thompson and Sun dried Thompson. The lower antioxidant activities of the latter two suggest that enzymatic browning due to processing practices negatively affects antioxidant activity.

Technical Abstract: Iron bioavailabilities and antioxidant activities of three common generic raisin types, Golden Thompson, Dipped Thompson and Sun dried Thompson, were quantified and compared. Iron bioavailability was assessed with an in vitro digestion/Caco2 cell culture model using cell ferritin formation as an index of iron bioavailability. Antioxidant activity was determined using the Total Oxyradical Scavenging Capacity (TOSC) assay. Ferritin formation in Caco 2 cells was low for all three types, indicating low iron bioavailability and high levels of iron absorption inhibitors in raisins. Antioxidant activity was significantly higher in Golden Thompson than Dipped Thompson and Sun dried Thompson. The lower antioxidant activities of the latter two suggest that enzymatic browning negatively affects antioxidant activity.

Raisin Vinegar

Vinegar made from raisins is a popular ingredient throughout the Middle East. This cloudy brown vinegar is primarily produced in Greece and Turkey. Raisin vinegar can be a good match for dishes involving eggplant.

Raisin vinegar, which is known for its mild flavor can be used to create a sweet raisin vinaigrette salad dressing. Raising vinegar is sometimes noted as an alternative to balsamic vinegar in recipes.

Raisins are dried grapes that are popular shelf-stable snacks. Three commercially important types of raisins were studied: sun-dried (natural), artificially dried (dipped), and sulfur dioxide-treated (golden) raisins. Dietary fiber composition was analyzed by AACC method 32-25. Polysaccharides were hydrolyzed, and the resulting sugars were analyzed by colorimetric and gas chomatographic methods. Fructans were measured with a colorimetric kit assay. No fructans were found in fresh grapes. Raisin types varied in their ability to bind bile acids in vitro. Coarsely chopped raisins bound more bile than did finely chopped or whole raisins. Total dietary fiber values agreed with published values, with pectins and neutral polysaccharides of mannose and glucose residues predominating. Dipped raisins had over 8% fructans.

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