Dark raisins

Dark raisins are dried grapes with a brown or black color, known for their sweet flavor and soft yet slightly chewy texture. They are a very versatile ingredient in the kitchen, used in both sweet and savory recipes to provide a natural touch of sweetness and depth of flavor.

The origin of dark raisins dates back to Mediterranean regions where grape production for drying has been traditional for centuries. Grapes of the Thompson or Black Corinth type are the most common for obtaining these raisins, which are dried in the sun or through controlled processes to concentrate their natural sugars.

Regarding their properties, dark raisins are an excellent source of fiber, antioxidants, and minerals such as iron, potassium, and magnesium. Furthermore, they provide quick energy thanks to their natural sugars, making them an ideal complement for healthy snacks and energy-boosting dishes.

In different Spanish-speaking countries in Latin America, dark raisins may be found under synonyms such as "black raisins", "brown raisins", or simply "raisins", depending on the region and the degree of drying.

Their use in recipes is very broad: from salads, breads, and desserts to stews and meat dishes, where they provide a sweet contrast that balances intense flavors.