Razines

Razines, a misspelling of "raisins," refers to dried grapes. These are produced in many regions of the world and can be eaten raw or used in cooking, baking, and brewing. The drying process concentrates the sugars in the grapes, giving raisins a sweet taste and chewy texture.

There are various types of raisins, typically categorized by the grape variety used and the drying method employed. Common varieties include:

• Thompson Seedless: The most common type, known for their small size and sweetness.
• Golden Raisins: Treated with sulfur dioxide during drying to retain a light color.
• Sultanas: Made from a variety of seedless grapes and often lighter in color and sweeter than Thompson Seedless.
• Currants: Although called currants, these are actually small, seedless raisins made from the Black Corinth grape.
• Muscat Raisins: Larger raisins with a distinctive flavor and seeds.

Raisins are a good source of carbohydrates, fiber, and certain minerals like iron and potassium. They are also known to contain antioxidants. They are a popular snack and ingredient in a wide range of foods, including cereals, baked goods, trail mixes, and salads. Raisins are generally safe for consumption, though individuals with grape allergies should avoid them.