Greek dried raisins are a type of dried grapes that are grown in Greece. They are popular for their unique taste, texture, and nutritional value. They are mainly produced in the region of Corinth and are considered to be one of the country’s traditional and authentic products. The famous Corinthian raisin has been grown in the Greek geographical area since Homeric times, while there are records of its cultivation and trade dating back to the 15th century BC. In ancient times it was considered a cure for most ailments and was of great value. In fact, in Ancient Rome, two jars of Corinthian raisins were equivalent to a slave and Ceasar considered it a delicacy. Raisins accompanied the wine at banquets and were used in food and sweets. In Byzantine times, their use continued in cooking, but large quantities were consumed during the facts of Christianity.

The Corinthian raisin is one of the most popular types of Greek cultivated raisin. This type of raisin is produced from the small and seedless grapes grown in the area of Corinth. The Corinthian raisins differ from traditional raisins and Sultanas both in that the Corinthian raisins possess an unusual depth of flavor. The grapes are left to dry naturally on the vine, and then they are further sun-dried on straw mats or in special ovens until they reach the desired moisture content. The resulting raisins are small, and have a sweet and fruity taste that is unique.

This relatively humble food is in fact subtle, complex, and extremely delicious. It is also a nutritional powerhouse – an undiscovered Greek superfood. Much more than merely a delicious snack and ingredient in cooking, Corinthian raisins are a source of vitamins, minerals, micro-nutrients, and phytochemicals.

Corinthian raisins are a tasteful and flavorful addition to any pantry as they offer a wide range of culinary options. Whether eaten on their own or used in cooking or baking, they are a versatile and delicious ingredient that adds sweetness, texture, and nutrition to any dish.

The fruit is processed in a facility that is compliant with EU Regulation (EC) 825/2004 and that has a working HACCP system that is based on Codex Alimentarius and basic texts on food hygiene.