Raisins 101- kitchen insights and benefits

Did you know that the English term “raisin” originates from the Latin word “racemus,” which refers to a cluster of grapes or berries?

• In the United Kingdom, Ireland, New Zealand, and Australia, a dark-coloured dried big grape is referred to as a “raisin.” A golden-coloured dried grape is referred to as a “sultana,” while a dried little Black Corinth seedless grape is referred to as a “currant.”
• It is possible that an accident led to the discovery of the method of drying fruit. It is possible that our ancestors stumbled upon fruit that had fallen to the ground and been dried out by the sun, and after tasting the fruit, they realised how delicious it was. There is evidence that raisins were made from sun-dried grapes as early as 1490 B.C. It took many hundred years before it was identified which kind of grape would produce the highest quality raisin.
• The kind of grape that is used to manufacture raisins determines the range of colours that may be seen in the finished product. Sultana grapes are used to make green raisins, Zante currants are used to make black raisins, Muscat grapes are used to make blue raisins, Concord grapes are used to make purple raisins, Thompson Seedless grapes are used to make purple raisins, and yellow raisins are prepared from Thompson grapes. Raisins are a very popular form of snack food and an essential component in a wide variety of recipes since they each have their own distinctive taste and consistency.
• Raisins are a tasty treat for people, but dogs should avoid eating them since they pose a health risk. If a dog eats raisins, the dog can throw up, become lethargic and lose their appetite, and in extreme situations, the dog might even go into renal failure. It is critical to keep raisins out of the reach of dogs since the ingestion of even a single raisin might be fatal.

Raisins nutrition values and health benefits

1. Raisins make up 4% of your recommended daily intake of potassium in only one ounce. Raisins also include iron, vitamin B6, vitamin C, magnesium, and calcium. Raisins are an excellent source of antioxidant compounds, including polyphenols and phenolic acids, in addition to fibre. This is despite the fact that the drying process causes grapes to lose part of their original nutrients.
2. Raisins have a mix of soluble and insoluble dietary fiber, as well as prebiotics like inulin, which makes them an excellent source of dietary fibre. These prebiotics assist stimulate the development of “good” bacteria in the gut, which may help enhance the operation of the immune system, metabolism, and decrease cholesterol levels.
3. Carbohydrates are an essential source of fuel for endurance athletes, particularly during extended periods of training and competition. Although many people go for sports chews and gels, raisins may provide the same nutritional benefits. They improved athletic performance during activity of moderate to high intensity, according to the findings of a single, limited research, and were just as effective as special sports jelly beans.
4. Raisins include a number of nutrients with antimicrobial capabilities, including oleanolic acid, linoleic acid, and linolenic acid. These nutrients are able to combat the bacteria that are the root cause of dental issues, such as gum disease and cavities.
5. A research found that those who eat raisins had an overall better diet quality than those who did not. They consumed more freshly prepared fruits and vegetables, as well as entire grains, in comparison to the group that did not consume raisins. Those who consumed raisins had a lower overall body weight, a lower body mass index (BMI), a smaller waist circumference, and were 39% less likely to be obese or overweight. Additionally, those who consumed raisins had a 54% reduced chance of developing metabolic syndrome compared to those who did not consume raisins.
6. Roughly 45 milligrammes of calcium may be found in a serving size of half a cup of raisins. This amounts to around 4% of the daily needs that you have. Calcium is an essential nutrient for the development and upkeep of teeth and bones that are healthy and robust. Because it helps to prevent the development of osteoporosis, the calcium in raisins is especially good for women who have gone through postmenopause. Osteoporosis is a condition that is distinguished by the loss of bone and typically occurs as people become older.
7. Raisins are a good source of the beneficial trace element boron, which may be found in substantial quantities in the fruit. Boron, together with vitamin D and calcium, is beneficial to the health of your bones and joints because it helps to preserve bone density. It also plays a significant role in the treatment of osteoporosis, which is an essential function.
8. Raisins are a great resource of naturally occurring chemicals like phenols and polyphenols due to their status as a natural source of phytonutrients like phenols and polyphenols. Antioxidants are nutrients that include these different types of molecules. Antioxidants help remove free radicals from the circulation and may also assist in preventing damage to cells and DNA. Antioxidants are also known as polyphenols. This might lead to a variety of health problems, including cancer, cardiovascular disease, and stroke, to name just a few of them.
9. Even though an allergy to raisins and grapes is very uncommon, certain isolated instances have been documented in the relevant medical literature. People who are sensitive to fibre or who aren’t accustomed to eating significant quantities of it may experience stomach pain as a result of eating raisins due to the high fibre content of these dried fruits. For children less than 4 years old, raisins are a choking threat.

100g of raisins has 299 calories (1251kj), 3.1g protein, 0.5g fat, and 79g carbs, including 3.7g fibre.

How to store raisins and how to buy them

• Raisins, much like dates, have a storage life that is rather lengthy. However, this does not imply that you should keep them for a number of years. Even dried fruits are considered perishable items since their quality will eventually deteriorate and they will eventually dry up.
• Grapes are the primary component of raisins; however, they are dried to lengthen their shelf life. The grapes become even more delicious as a result of the drying process, which also brings out their natural sugars. Raisins have a long shelf life due to the little amount of moisture that they contain.
• After you’ve removed the product from its packaging, the most vital step is to ensure that any leftovers are stored in an airtight container. If you want to use the raisins within a month, I would recommend keeping them in the original plastic wrapping that they arrived in and trying to make the seal as tight as possible.
• The next step is to place the raisins that have been broken in half in an area that is free from moisture, heat, and light in order to keep them from drying out. Because of this, the pantry is the ideal location for storing raisins. A dark cupboard in the kitchen may serve the same purpose as a pantry if you do not have access to one of them. Make sure it’s not anywhere near the oven or the stove however.
• After the bag of raisins has been opened, the raisins do not need to be refrigerated; rather, they may be stored in the pantry. However, if you live in a place that is hot and humid and you do not have access to a pantry that is somewhat cooler, storing them in the refrigerator will help them endure for a very long time.
• Even though raisins may go bad, the likelihood of mould development is significantly reduced if they are kept in a cold, dry area and their container is well sealed. The far more probable outcome is that they will gradually become brittle as a result of drying out.
• If this occurs, you may attempt to resuscitate them by soaking them in hot water, but if that does not bring them back to the state you want them to be in, they are no longer available.
• To begin, as is customary, search for any traditional indicators of spoiling, such as mould or any other organic development. If you don’t find any, go on to the next step. If the raisins have developed a rancid smell (instead of the typical sweet and sour scent), or if there has been a discernible shift in color, then they have gone bad and should be thrown away.

Cooking techniques, secrets, and tips from the kitchen

1. In spite of the fact that the sugars could crystallise inside the fruit, it is still possible to make use of them. There are a variety of approaches of revive raisins that have been dried out.
   • It will assist the raisins retain their plumpness if you blanch them in boiling water. In a small saucepan, bring the raisins to a boil, and then continue to simmer them for another 10 to 15 minutes, or until they begin to swell. Before putting the water on to boil, you may give it an extra kick of flavour by stirring in some liquor, spices or citrus zest. If you like, you can also soften the raisins by placing them in the microwave for a few seconds.
   • Put the raisins in a bowl, and then pour a few table spoons’ worth of hot water over them. This will help to wet the raisins just a little bit. After covering it and microwaving it for 12 to 15 seconds, drain any excess water and put it aside. After the raisins have cooled, they will be in a better position to absorb the liquid.
   • Baking the raisins in order to reanimate them is a third method that may be used. Bake the raisins on a baking sheet between layers of paper towel at a temperature of 200 degrees Fahrenheit for twenty to twenty-five minutes while stirring them halfway during the cooking time. Maintain a vigilant vigilance on everything. Cooking the raisins for an excessive length of time might have the opposite effect, leading to them being even more dried out.
   • After being brought back to life, the raisins may be eaten, incorporated into culinary creations, or placed in the refrigerator on the very same day that they were brought back to life.
2. When it comes to baking, one of the most time-honoured methods to include raisins is by using them in oatmeal cookies. The innate sweetness of the golden raisins, when combined with the nutty flavour of the oats, results in a dessert that is not only delectable but also reassuring. If you’re searching for a way to give your oatmeal cookie recipe a little bit of a twist, one way to amp up the flavour is to include some spices like cinnamon or nutmeg.
3. Raisin bread is another classic use of raisins in baking, and it may be made with either Yellow or Black Raisins. This delicious bread is normally created with a combination of flour, yeast, sugar and raisins, and it may be eaten either as a savoury treat for breakfast or as a sweet treat for dessert. You may give your bread a distinctive taste and feel by baking it using a variety of flours, such as whole wheat or rye flour, for example.
4. Raisins are versatile enough to be used in both sweet and savoury recipes, such homemade barbecue sauce. The natural sweetness of the raisins may counteract the heat of the sauce, resulting in a flavour combination that is both delectable and one-of-a-kind. To create your own barbecue sauce, combine ketchup, apple cider vinegar, brown sugar, and raisins in a bowl. Then, stir in any spices you choose, such as paprika and cumin.
5. Incorporating raisins into roasted veggies is another another savoury way to use this fruity ingredient. The natural sweetness of the raisins is an excellent complement to the savoury flavours of vegetables such as carrots, Brussels sprouts, or sweet potatoes. Toss the veggies with a touch of olive oil and the spices, and then add the raisins during the roasting process’s last few minutes.
6. Raisin compote is a flexible condiment that may be used in a variety of ways, including serving as a side dish with roasted meats and chicken as well as acting as a topping for pancakes and waffles. To prepare raisin compote, you need just to cook raisins with some sugar and orange juice for a while. After it has reached the desired consistency, you may add additional spices like cinnamon and ginger to give it a more complex flavour.
7. Raisins are another ingredient that may be used to provide a hint of sweetness and additional moisture to meatballs. Before forming the mixture into meatballs and frying them, just add some raisins and breadcrumbs to the ground beef or chicken you are using. It is particularly effective when used with meatballs from the Middle East and the Mediterranean, such as kofta or kibbeh.
8. Raisins are a delicious addition to a variety of classic desserts, including rice pudding. Instead of using sugar, you may sweeten the pudding using raisins, which will also give the dish a more chewy consistency. To round out the flavour of the raisins, you may use other components such as nuts, cardamom, and cinnamon. You also have the option of using raisins in your yoghurt parfait. This is a wonderful method to add natural sweetness without having to resort to the addition of additional sugar. A wonderful and nutritious breakfast or snack may be made by alternating layers of your preferred yogurt, granola, and raisins in a glass.

History of raisins from the beginning until today

• Raisins and dried fruits are straightforward foods that are high in nutritional value. They are products of nature and have been “made” by humans in much the same manner for thousands of years, long before the advent of artificial, frozen, canned, or processed meals. Raisins have been a favourite snack for humans since since the beginning of history. The early Phoenicians and Egyptians are credited with introducing raisins to the western world, which contributed to their subsequent widespread consumption.
• Following this, the Phoenicians and Armenians engaged in commerce with the Greeks and Romans, primarily focusing on raisins. The ancient Greeks and Romans consumed vast amounts of dried fruits like as muscats, sultanas, and currants, which led to the rise in popularity and demand for these delicious dried fruits. The price of the raisins increased proportionally with how much demand there was for them.
• Despite their widespread consumption, raisins were never distributed beyond the borders of their native Europe. The raisins’ quality was not able to be preserved well enough throughout transport due to the inadequate shipping procedures. In the 11th century, all of that started to alter. Raisins were one of the many goods the crusaders took with them when they returned to Europe. During their journeys across the Mediterranean and Persia, they tried some of the dried fruit.
• Turkey and the United States, which together account for around 80 percent of the world’s raisin output, are the two countries that are now the primary producers of raisins. Iran, Greece, Chile, and South Africa are a few more prominent nations in the world that produce raisins. The majority of the United States sultana industry may be found in the state of California, which is also the location of the first vineyard to be planted with sultana grapes in 1851.
• The most important varieties of raisin grapes are the Thompson Seedless, a pale yellow seedless grape also known as Sultanina (California); Muscat, or Alexandria, a large-seeded variety also known as Gordo Blanco (Australia); White Hanepoot (South Africa); and the Black Corinth, a small black seedless type, also called Zante currant, Staphis (Greece), and panariti. In addition to the Round Kishmish, Rosaki, Dattier, Monukka, and Cape Currant, there are a few more types of raisins that are significant to the area.