Sultana and Malayer raisins, both derived from the seedless Vitis vinifera grape variety, are highly popular for their sweetness, nutritional value, and versatile culinary uses. These raisins range in color from light brown (Malayer) to dark brown (Sultana), with the key difference being the treatment process: Malayer raisins are exposed to sulfur dioxide (SO₂) smoke during drying, giving them their lighter hue, while Sultana raisins are not treated with SO₂ and remain darker. The drying process for both types involves a solution of potassium carbonate, water, and oil, which speeds up dehydration while preserving the natural texture of the grapes. The consumption of Sultana and Malayer raisins has surged due to their health benefits and their ability to replace sugar in recipes. These raisins are widely used in savory dishes like pilafs, as well as in baked goods such as bread, cookies, and cakes.