Kishmish (Currant / Raisin)

Introduction

The small fruits which are made by drying the grapes is called raisin. It is called as Kishmish in India. Interestingly, the dried grapes were discovered accidently and not on purpose. They were found dried in their vines and since then the practice of making the raisins by drying the grapes began. This dates back to 2000 BC in Persia and Egypt. However, there are stories of Armenians and Romans using dried grapes for decoration or barter exchange currency. Eventually, raisins became very popular in America, and now California is the largest producer of raisins. The other countries which follow are Turkey, Australia, Iran, Chile and Greece.  It is locally known as Manuka in Marathi, Khismis in Gujarati, Drakshai in Tamil, Mundiringa in Malayalam and Kishmish in Telugu, Oriya, Urdu and Punjabi.

Nutritional Value

Raisins are good for overall health of the human body. It contains sodium, potassium, magnesium, carbohydrates, dietary fiber, sugar, calcium, iron, copper and protein. A fair amount of Fructose and glucose along with Omega – 3 and 6 fatty acids, riboflavin, niacin, thiamin, folate and vitamin B6.

Usage in Indian Kitchen

Kishmish is the most common dry fruit available in Indian Kitchens. It can be practically used in any dish or delicacy. You can find it in rice dishes, vegetarian and non-vegetarian dishes. The raisins are used in cakes, cookies, traditional Indian sweet such as Halwa, Gulab Jamun, Gaajar ka Halwa, Moong Dal ka Halwa etc. As a matter of fact, they are not suitable for dogs so if you have a pet at home, make sure not to feed them with raisins as it can cause renal failure.

Health Benefits of Kishmish

  1. Helps in gaining weight minus collecting cholesterol.
  2. Helps in formation of red blood cells and also reduces the risk of anemia.
  3. Helps people who suffer from sexual weakness.
  4. Improves the dental health.
  5. Beneficial for fighting against viral and fevers.