Black Raisins Premium

No added sugar, no sulphur dioxide as a preservative and no oil coating to make it glossy. That is why the colour is duller than heavily treated dried fruit.

Untreated dried fruit darkens naturally. The bright, uniform colour of most commercial dried fruit comes from sulphur treatment, which we do not use.

Airtight and cool. In a warm or humid kitchen, refrigerate it. Without preservative it will otherwise dry out further or, if damp, spoil.

Around three months at room temperature in a sealed container, longer refrigerated.

Yes - in payasam, pulao, baking and breakfast cereals. Soak briefly in warm water first if you want it plumper.

Dried fruit concentrates the natural sugar of the fresh fruit, so portions matter more than with fresh. There is no added sugar in ours, but anyone managing diabetes should follow their doctor's or dietitian's guidance on quantity.

Yes, eventually - the natural oils oxidise. Fresh smells faintly sweet or nutty; once turned it smells sharp or like old paint. Discard it at that point rather than trying to revive it.

No sulphur treatment, no added sugar and no oil coating for shine. That is why it looks duller than most packaged dried fruit and why it needs an airtight container rather than a year on a shelf.