Raisins are dried grapes available in several varieties, including yellow, black, and green, each offering unique flavors and uses.

Yellow raisins, also known as golden raisins, are dried using sulfur dioxide, which preserves their color and adds a slightly tangy flavor. These raisins are plump, soft, and often used in baking or as a topping for salads, oatmeal, and desserts due to their sweet, fruity taste.

Black raisins are made from sun-dried grapes, most commonly Thompson Seedless. They have a deep, sweet flavor and are rich in antioxidants, fiber, and iron, making them a popular choice for snacks and a key ingredient in trail mixes, cakes, and traditional dishes like rice pilaf. Black raisins are known for their chewy texture and intense sweetness.

Green raisins, often found in Middle Eastern and Asian markets, have a more tart and tangy flavor compared to the other types. They are long, slender, and dried in a way that retains a hint of their natural tartness. These raisins are frequently used in savory dishes, particularly in Persian and Indian cuisine, where their distinct taste complements spicy or savory flavors.

All three varieties of raisins are nutritious, offering a good source of energy, vitamins, and minerals like potassium, calcium, and iron.