Raisins are produced in many regions of the world and
may be eaten raw or used in cooking, baking and brewing. In the United Kingdom, Ireland, New Zealand, Australia and Canada the word "raisin" is reserved for th e dark-coloured dried large grape,[1] with "sultana" being a golden-coloured dri ed grape, and "currant" being a dried small Black Corinth grape.[2] Contents [hide] 1 Etymology 2 Varieties 3 Nutrition 4 Toxicity in pets 5 Sugars 5.1 Grades of raisins in the US 6 Raisin production 6.1 Pre-treatment 6.2 Drying 6.3 Post-drying 7 See also 8 References 9 Further reading Etymology[edit]The word raisin dates back to Middle English and is a loanword fr om Old French; in French, raisin means "grape", while a dried grape is referred to as a raisin sec, or "dry grape". The Old French word in turn developed from t he Latin word racemus, "a bunch of grapes".[3] Varieties[edit] This section does not cite any references or sources. Please hel p improve this section by adding citations to reliable sources. Unsourced materi al may be challenged and removed. (January 2011)
A variety of raisins from different grapesRaisin varieties depend on the type of grape used, and are made in a variety of sizes and colors including green, blac k, blue, purple and yellow. Seedless varieties include the sultana (also known a s Thompson Seedless in the USA) and Flame grapes. Raisins are traditionally sun- dried, but may also be water-dipped and artificially dehydrated. "Golden raisins" are treated with sulfur dioxide after drying to give them their golden color. Black Corinth or Zante currant are miniature raisins that are much darker in col or and have a tart, tangy flavor. They are often called currants. Several varieties of raisins produced in Asia are available in the West only at ethnic grocers. Monukka grapes are used for some of these.