Uzbek Black Raisins (Kishmish)

Black raisins from Uzbekistan, one of the oldest grape-drying regions in the world. They are dark, plump and considerably richer than the ordinary supermarket raisin, with a molasses and dark caramel depth behind the sweetness rather than a flat sugary note.

The colour is the point. Golden raisins get their pale look from sulphur dioxide treatment. These are dried without it, so the fruit oxidises naturally to a deep brown-black. Less pretty in the bag, considerably more flavour in the bowl.

How to enjoy them

Eat them straight, or pair them with almonds, walnuts and pistachios the way they are served across Central Asia and Afghanistan. They are the traditional raisin for Kabuli pulao and Persian and Uzbek rice dishes, and they work in tagines, chutneys and slow-cooked lamb where their sweetness plays against the spice. In baking, use them anywhere you would use ordinary raisins: breads, cakes, oatmeal cookies, granola and energy bars.

Details

Also known as

Kishmish, black kishmish, dried black grapes, black seedless raisins, raisins noirs, кишмиш