Recipes with raisins are especially prized in the national cuisines of the Near and Middle East, as well as by the peoples living along the Mediterranean coast.
Raisins can contain seeds or be dried without them. Seedless raisins are otherwise called kishmish. The word kishmish, translated from Arabic, means "dried grapes." Naturally, raisins with and without seeds come from grapes with and without seeds, respectively. Raisins are divided into four main types.
The first type is light-colored raisins, small, seedless. Such raisins are made from very sweet white and green grapes. This raisin is called kishmish, and also sabza.
The second type is dark-colored raisins, seedless. It's made from black or red grapes, sweet or slightly sweet. Otherwise these raisins are called korinka, shigani, bidana.
The third type is a medium-sized raisin, with a single seed, of a light olive color.
The fourth type is large raisins, juicy, with several seeds. Such raisins are made from grapes of the "Lady's Finger" variety.
As a rule, raisins of the first and second types go into all confectionery products. For making sweet pilaf and for compotes, the third type of raisin is excellent. The fourth type of raisins is used when making fruit drinks and kvass, and compotes from dried fruits. That said,
rice with raisins
can be made from both first- and second-grade raisins. And a
cupcake with raisins
can be made from crushed raisins of the fourth type.
Cheburashka came to the store for raisins and asked the saleswoman:
- Do you have raisins?
- We don't have raisins, only in the buns, the saleswoman answers.
- Then pick me out half a kilogram of raisins!
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