Turkish sultanas are the famous seedless raisin of the Aegean — soft, plump dried grapes with a mild, honeyed sweetness and a gentle chew. These are the golden-amber sun-dried sultana type grown in Turkey's Aegean region, the heartland of seedless raisin production around İzmir, Manisa and Denizli. They arrive loose and unpackaged in the photo so you can see exactly what you're buying: glossy, varied light-brown tones, every grape whole and pliable rather than hard or sugary.Turkey is the world's largest exporter of seedless raisins, exporting to roughly 120 countries, with the United Kingdom, the Netherlands and Germany among the top destinations — so if you grew up on these in a British fruitcake or a Dutch krentenbrood, this is the original article. Sultanas are prized because they're softer, plumper and juicier than ordinary dark raisins, which is what makes them so easy to bake with and so good straight from the bag.How to use them: Snacking: eat them on their own, or toss with almonds, walnuts and seeds for a quick trail mix. Baking: fold into cakes, cookies, scones, teacakes and breads — they hold their moisture and won't sink. Breakfast: stir through warm oatmeal, scatter over muesli and granola, or spoon onto yoghurt. Savoury cooking: classic in rice and pilaf, in tagines and stews, and in stuffings where a little sweetness balances spice. Available in 140g, 250g, 500g and 1kg — the 140g is ideal for trying them or for lunchboxes, while the 500g and 1kg sizes suit regular bakers and bigger households. Store in a cool, dry place and reseal after opening to keep them soft. A naturally sweet, versatile Turkish pantry staple that works in everything from breakfast to dessert to dinner.
