Green, golden and black raisins: the difference and how to use them

Raisins (rodzynki in Polish, kishmish in Hindi) are dried grapes. Green, golden and dark raisins differ in grape variety and in how they are dried, and so in colour, sweetness and texture. In Indian cooking they go into rice dishes, milk puddings and sweet semolina.

The Polish names

On Polish shelves the general word is rodzynki. The types you will see:

• zielone rodzynki – green raisins
• rodzynki sułtańskie or sułtanki – golden raisins (sultanas)
• rodzynki ciemne – ordinary dark raisins, the kind used in Polish cheesecake (sernik)

Polish supermarkets mostly sell dark raisins and sultanas. Green raisins are easier to find in Indian, Afghan and Middle Eastern shops.

Green raisins

Green raisins are long, thin and light green or olive in colour. They are made from pale seedless grapes that are dried in the shade, not in full sun, so they keep their greenish colour.

They taste sweet with a clear sour note. The skin is thin and the flesh fairly firm. Green raisins are popular in Indian, Afghan and Iranian cooking. They go into pilafs, biryani, kheer (rice pudding) and the bowls of dried fruit and nuts offered to guests.

Golden raisins (sultanas)

Golden raisins range from pale amber to honey-coloured. In Polish shops they are often called rodzynki sułtańskie. They are soft, juicy and sweeter than green raisins, with a mild fruity taste.

The pale colour of golden raisins is often kept with sulphur dioxide. If you want to avoid it, read the ingredients: the preservative is listed as sulphur dioxide, sulphites or E220 (in Polish: dwutlenek siarki, siarczyny). Golden raisins work well in baking, in grain salads and in sweet chutneys.

Black and dark raisins

Dark raisins, from brown to almost black, are usually grapes dried in the sun. The sun darkens the skin and gives a deeper, caramel taste. These are the raisins most people in Poland know from cheesecake and fruit cake.

Black raisins from dark grape varieties are usually smaller, with an intense taste and a slightly astringent skin. In India you will also find munakka: large dark raisins, often with seeds. Cut them open before use to check for seeds.

Which raisin for which dish

Many Indian recipes fry raisins briefly in ghee with cashew nuts. A few seconds over medium heat is enough: the raisins swell and turn glossy. This kaju-kishmish (cashews with raisins) goes on top of biryani, kheer, seviyan or sooji halwa. Raisins burn easily, so add them to the pan last.

How to prepare and store raisins

• For cakes: soak raisins for 10 to 15 minutes in warm water, tea or juice, then pat them dry. They will not sink to the bottom of the tin or draw moisture from the cake.
• For rice and desserts: fry them in ghee or add them near the end of cooking.
• Storage: keep raisins in an airtight jar in a dry, cool place. In summer or for longer storage, the fridge is better.
• Sugar on the surface: white crystals on raisins are usually fruit sugar that has come to the surface. A short soak in warm water brings back their look.

Where to buy raisins

At Little India you can buy green raisins TRS and golden sultanas TRS. Other dried fruit is in the nuts and dried fruits category, and cashews for kaju-kishmish are in the nuts category. Little India has shops in Warsaw, Kraków, Wrocław and Gdańsk and ships orders from the online shop.