The majority of raisins sold today come from Africa, Australia, Greece, Iran, California, Spain, Turkey and Cyprus. To accelerate drying, the berries are often dipped in vegetable oil or potash.
The widespread sultana, a subspecies of the raisin, is characterised by its particular sweetness and juiciness, has a thin skin and no seeds. When you talk about raisins, you usually mean sultanas, as it is the most commonly used raisin and is often used for baking, as it makes baked goods juicy for a long time. Unlike raisins or currants, sultanas are "dipped" before drying. They are sprayed with a solution of potash and organic olive oil. This dissolves the wax layer on the outer shell and the fine shell becomes permeable to water and the delicate eating feeling is created.
It bears her name because she was already appreciated by early rulers of the Ottoman Empi.