Sultanas

Botany and history 
Botanically, the grapevine belongs to the Vitaceae family and is one of the oldest cultivated plants in the world. Most of its fruit, the grapes, are used to make wine, while another part is sold fresh or is used to produce dried sultanas and sultanas, among other things.
Originally from the Orient, dried grapes were already valued by the Egyptians and Assyrians. The purpose of drying grapes was to preserve the fruit and retain its nutrients. Over the centuries, grapevines spread to various regions of the world via trade routes and the Roman conquests.
Dried grapes have a rich symbolic meaning in various cultures: even in ancient times, sultanas were associated with prosperity, abundance and fertility. In ancient Egypt, for example, they were used as an offering to the gods and were served to guests at banquets, a tradition that is still practised today in the Mediterranean region and in oriental countries.

Main cultivation countries
Turkey is the largest producer of dried grapes (raisins, sultanas, currants) with an annual harvest of 200 - 300,000 tonnes. Other important producing countries are India with an average of 270,000 tonnes per year, followed by Iran with 170,000 tonnes and the USA with around 160,000 tonnes.
In Turkey, the main cultivation areas are located in the hinterland of Izmir, particularly in the province of Manisa, due to the mild climate and fertile soil along the Aegean Sea. The ‘Smyrna’ sultanas from there are used in particular for the production of baked goods due to their intensely sweet and fruity flavour.

Production and use
Only seedless grapes are dried. A distinction is made between raisins and sultanas. Sultanas are laid out to dry in their natural state and darken in colour. The best-known sultana variety is the ‘Thompson seedless’, which is mainly grown in California, South Africa and Chile. Sultanas are washed in potash (potassium carbonate) before drying to remove the natural wax layer on the skin of the grape. This allows the moisture to evaporate more easily and the fruit is preserved more quickly, resulting in it retaining its bright colour. The treatment with potash also makes the skin thinner and the sultanas softer and juicier. 
Raisins are mainly used in nut mixes, trail mixes and chocolate bars. Sultanas are versatile: their mild sweetness makes them particularly suitable for subtle flavour nuances in fine doughs and pastries. They are traditionally found in baked goods such as stollen or fruit bread and add a fruity note to muesli, salads and savoury dishes such as pilaf and couscous. 
Sultanas are rich in fibre, potassium and copper, making them a valuable part of a balanced diet.