Overview

Black raisins are dried grapes from the black Corinth seedless variety, known for their dark color and tangy-sweet flavor. They are produced by sun-drying or dehydrating the grapes, which concentrates their natural sugars and creates a chewy texture. Black raisins are smaller and more intensely flavored than golden or green raisin varieties.

Origin and history

The Corinth grape, from which black raisins are made, originates from the region around Corinth in Greece, where it has been cultivated for centuries. The drying of grapes into raisins is one of the oldest forms of food preservation, with evidence dating back to ancient Mesopotamia and Egypt. Black Corinth grapes were introduced to California in the 19th century and are now grown commercially in the San Joaquin Valley. The variety is also known as Zante currant, though it is botanically a grape, not a currant.

Varieties and aliases

  • Zante currant (common alias in baking and British English)
  • Corinth raisin
  • Black Corinth grape (fresh form)

Culinary uses

Black raisins are used in both sweet and savory applications. They are commonly added to baked goods such as scones, cookies, and breads, where their concentrated sweetness balances doughs and batters. In savory cooking, they appear in rice pilafs, tagines, and grain salads, often paired with nuts and warm spices like cinnamon or cumin. Black raisins are also blended into smoothies, used as a garnish on salads, or eaten as a snack. Their small size and intense flavor make them a preferred choice for recipes where a concentrated raisin taste is desired.

Cross-cuisine context

In Mexican cuisine, dried fruits such as raisins (pasas) are used in mole sauces, particularly mole negro from Oaxaca, where they contribute sweetness and depth alongside chocolate and chiles. Black raisins can substitute for standard golden raisins in these preparations, though their darker color will affect the sauce’s appearance. In Persian cuisine, dried grapes (kishmish) are used in rice dishes like sabzi polo and in stews such as khoresh; black raisins are a close analogue. In Filipino cuisine, raisins appear in baked goods like ensaymada and in savory dishes such as chicken relleno. No direct analogue exists in Korean, Japanese, or Chinese cuisines, where dried grapes are less common.

Notes for cooks

  • Black raisins can be substituted for golden or green raisins in most recipes, but they will impart a darker color and a more tangy, less sweet flavor.
  • Store in an airtight container in a cool, dark place for up to six months, or refrigerate for longer shelf life.
  • To rehydrate, soak in warm water, juice, or liquor for 10 to 15 minutes before adding to baked goods or sauces.