History Of Raisin

To produce raisin, the flashy and sweet grape are usually used and some grapes with seeds which are fleshy and sweet such as " SHAHANI " are used to make " MAVIZ ".
Basically there are four main kinds of raisin which are produce and sold in Iran, they can be with seed or without seeds, can be light brown color or dark brown color in small, medium and large sizes (Rizdaneh - sort6 - sort7 - sort 8 in Iran).

Four Main Types Of Raisin

GOLDEN BLEACHED RAISIN: they hang the grape branches from the roof in a room with open windows for 20 days to be dry.
The color is golden (yellow) and normally is seedless and with so2 and smeared with paraffin or other vegetable oil and usually packed in 10 kg net weight carton or wooden boxes.

SULTANA RAISINS: the most common method is using "TIZAB", the grape branches are put in it for 20-30 seconds, then they spread them on a clean flat place for 7 to 8 days to become dry.
The color is light & dark brown and normally without seed (there is a type with seed) smeared with eatable paraffin or other vegetable oil and packed in 10 or 12.5 kg net weight carton or wooden boxes.

NATURAL SUNDRY RAISIN: they spread grape branches on a clean flat place for 3 to 4 weeks to get dry well. the color is dark brown normally seedless smeared with eatable paraffin or other vegetable oil, packed in 10 or 12.5 kg net weight cartoon or wooden boxes.

GREEN & GOLDEN LONG KASHMAR RAISIN: they hang grape branches from roof in a room with open windows for about 2 weeks that makes raisin green and sometimes because of customer request they add sulfur (so2) that makes raisin golden color , these raisins may be with seed.
Raisin smeared with paraffin or other vegetable oil and packed in 3 0r 10 kg net weight carton or wooden boxes.
The famous one is called " PEYKAMI " in Iran which is green long seedless.

 

Golden Bleached Raisin 
 

Sultana Raisin
 

Green Long Kashmar Raisin

 

Sun Dry Raisin
 

Pistachios

 
 

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