Almost every one of us knows that dried seedless grapes - its raisins. It would seem, is nothing complicated in the preparation of raisin no, but this is not for every type of grape. Raisins used as raw material and as a culinary staple. Raisins are very common in the Middle, Middle East and the Mediterranean. There, depending on the grapes raisins called differently - sabza, raisin, korinka, shigani, bdana, mannakua. However, we have these names are not used, and raisins varies only in color and size. Most often you can find two varieties of raisins: large and medium. Large raisins are sweet, with two or three seeds. Another type of raisins - medium size, light olive, or very slightly sweet. It is best suited for raisin grapes such as husayne and germian