Raisins — the jewels among dried fruits.

The word “raisin” comes from Turkish and originally means “grape.” However, not every grape can become this sweet and nutritious delicacy. Only thin-skinned varieties with dense, juicy flesh are chosen — after natural drying, they develop an intense taste and aroma.

The history of raisins spans thousands of years. It is believed that the first raisins appeared by chance, when clusters of grapes were left under the hot sun and dried naturally. Today, raisins are widely used in confectionery, adding sweetness and tenderness to baked goods and desserts.

Raisins not only please the taste buds but also provide energy — they are rich in natural sugars, vitamins, and minerals such as potassium, phosphorus, calcium, magnesium, sodium, iron, and zinc. They are also an excellent source of vitamins: B-group (B1, B2, B3, B5, B6, B9), ascorbic acid (C), tocopherol (E), and vitamin K.