Raisin

Variety

Golden Raisin – from Thompson Seedless (sulfur treated), Dark Raisin (Malayer/Kishmish) – sun-dried Thompson or Sonaka grape, Green Long Raisin – long, greenish Kashmiri or Afghani type

Grade

Grade A, size “0 Crown” or “AA” (depending on berry size), FAQ

Major Origin

Maharashtra (Nasik, Sangli), Karnataka, Rajasthan, Tamil Nadu; also Iran/AF

Moisture

<15%

Nutritional Highlights (per 100g)

~3% protein; ~74% natural sugars (glucose & fructose); rich in potassium (~749 mg, 16% DV) and iron (2.6 mg); provide fiber (~4g) and antioxidants like resveratrol (trace). Sulfur treated retain more light color and vitamin C.

Calorific Value

~300 kcal/100g

Other Attributes

Light and Sweet: Golden raisins are mechanically dried with sulphur fumigation to preserve a light golden color and softness. Used in baking and as high-end snack raisins. Indian golden raisins from Sangli region are known for their large size and sweetness. Must meet sulfur residue standards (<1500 ppm SO₂). Natural Dried: Sun-dried without sulfur, hence darker and sometimes chewy. Common in bulk export for industrial use (confectionery, cereals). Variants include black raisins (dried on vine or shade giving almost black color and softer texture). Indian raisins are popular in Middle East and South Asia markets. Niche Variety: These are elongated, green and slightly tart-sweet. Used traditionally in Persian and North Indian cuisine (e.g., in biryanis, desserts). India re-exports some imported long raisins as value addition (grading, cleaning in India).

HS Code

0806.20