The shriveled Yellow, Brown, Golden, Green, Black or Red morsels known as Raisins. They are dried grapes made from a range of grape varieties. They are naturally sweet in flavor and are widely used in cultural functions or cooking around the world. Despite their slight differences in size, color and taste, each can be used in many of the same recipes and can be easily substituted for one another. Fresh grapes, either seedless or seeded types are subjected to traditionally sun-dried or may be artificially dehydrated in a food dehydrator. It also heats up the sugar, causing it to caramelise and this caramelised sugar makes the raisins taste sweet. Thoroughly dried raisins are then further stemmed, cap-stemmed, sorted, graded and cleaned in order to obtain high quality. They are popularly known as Kishmish, Kismis or Sultanas, and added to various sweet delicacies. It can be eaten with other dry fruits (apricots, dates, prunes, figs) and nuts like Almonds, Cashews, Pistachios, etc. They can be enjoyed as a snack, all alone without any additions. Sprinkle over to enrich fruit salads and ice creams, desserts, etc. Add to bakery items like chocolates, cookies, muffins, bread, puddings, biscuits, cakes, waffles, etc. Raisins may be tiny in size, but they pack a nutritional punch! Regularly eating raisins may help keep the body healthy and prevent some diseases. Overnight-soaked raisins and raisin water are used as part of healthy diet as the dried fruits that protect you from different disorders. Being a dry fruit, raisins have a long shelf life. So, they stay well when stored in airtight containers in the refrigerator. In case they dry out, you can make them usable by steaming them over boiling water for a few minutes.