The primary difference between currants, sultanas, and raisins is based on how they taste and how they look. They are used for baking or raw usage. Sultanas are lighter in color, sweeter than currants and raisins, and contain more juice than either of those two types of dried fruit. Currants are darker in color and have a strong, more sweet, and acidic flavor. Raisins are bigger than sultanas and currants, in addition to having a deeper coloration than the latter. Raisins, currants, and sultanas are all types of tiny, sweet, dried fruits that originate from various types of grapes that have been produced on vines. They are a frequent ingredient in a variety of baked goods and sweets. 
In addition to this, they are necessary components for many dishes. Raisins are dried grapes, more precisely dried white-fleshed grapes, while currants are dried dark red seedless grapes that are also known as Black Corinth grapes. Sultanas are dried seedless white grapes, but currants are dried dark red seedless grapes. The color of currants is more intense, but the color of sultanas is more subdued. On the other hand, raisins are often bigger than sultanas and currants, and they have a black coloration compared to other dried fruits. In addition, currants have a robust flavor that is both sweet and sour, whilst raisins and sultanas have a texture that is chewy, sweet, and juicy. Sultanas have a unique sweetness that makes them even more superior to raisins and currants. Raisins, on the other hand, are able to extremely effectively absorb the flavors of other foods, whilst currants do not. Sultans, like raisins, have the ability to absorb flavors, albeit not to the same extent.
Raisins vs sultanas
Each grape used to make raisins has a unique taste. Larger than sultanas. Riesling naturally dries about three weeks. Drying gives raisins their rich brown color. Grape kind affects the grape size, flavor, and color. 
It's illegal to make sultanas from seeded green grapes. To expedite drying, they're usually dipped in an oil-based solution. Sultanas are usually the juiciest and lightest-colored. Smaller than raisins. In Australia, sultanas are more often called "natural" than "golden raisins" Packaged meals lack fiber, antioxidants, and iron and potassium. Except for sultanas and raisins. Sultanas are called "golden raisins" because of their golden color. The purple color comes from white-fleshed, seedless grapes. Trail mixes, baked goods, curries, and rice pilafs all include them. Grapes and blueberries contain polyphenol antioxidants that reduce oxidative damage. Sultanas are a tasty dried fruit. How are sultanas made? Both raisins and sultanas are dried fruits made from different grape types. Sultanas are made from Vitis vinifera, a Mediterranean, Central European, and southern Asian grape. Sultanas are in baked goods, trail mixes, and cereals. Raisins, currants, dried cranberries, figs, and apricots are similar to dried apricots. Many varieties of dried grapes have anti-inflammatory and antioxidant properties, study shows. Raisins and sultanas are dried fruits. Despite their commonalities, they have key distinctions. Their grapes and processing methods make them unique. Raisins are dried white grapes that darken in color. Sultanas are dried seedless white grapes. 
Smaller, sweeter, and more absorbent than raisins. Sultanas dry in days, whereas raisins take weeks. They're treated with sulfur dioxide to retain their golden color. Sultanas replace raisins. Usually. These two components provide sweetness and chewiness to many meals. Raisins may be tastier than sultanas because they absorb flavors better.
Can I use raisins instead of sultanas
In most cases, you can use sultanas instead of raisins or vice versa. Because raisins are excellent for you, they're a popular snack. Other dried fruits are gaining a name for themselves and trying to overtake raisins as the main dried fruit in healthy diets. It is becoming more fashionable to substitute raisins for sultanas because of their comparable health advantages. In order to tell the difference between raisins and sultanas, it's vital to know what they look like and where they originate. Most people don't realize that raisins are made from white-colored dried grapes. These grapes yield tasty, dark-colored fruit that is initially green, but darkens as it dries. 
After that, the dried fruit is picked, processed, and packaged as raisins for sale. In addition to the seedless form of white dried grape, sultanas are also made from this type of grape. Those grapes' berries have a pale golden hue to them. They're also smaller than raisins, but they're juicier and sweeter. The harvesting of sultanas is not a simple operation. As long as one has plants that produce raisins or sultanas, some believe that one will always have a supply of these dried fruits. However, harvesting raisins or sultanas is a time-consuming and labor-intensive procedure. To begin with, the grapes are raised in a vineyard and trained to grow on a vine. The grapes are meticulously plucked and then air-dried after they are beyond their prime. Sulfur or bleach are used to preserve the grapes if they will be kept for an extended period. Also, their stalks are removed to prevent discoloration and prolong their shelf life. Before they are packed, raisins or sultanas are coated with vegetable oil to prevent them from clumping together.
Difference between raisins and currants
As both raisins and currants are wildly used it is interesting to know the difference between them. We love raisins' flavor and texture. Sultanas, golden raisins, and currants are wonderful choices. 
This subject has several versions. Sweets, bread, and even savory recipes benefit from raisins' sweetness and moisture. What about sultanas, raisins, and currants? We're wondering about the differences since many recipes utilize them interchangeably. Let's investigate. Dried grapes are raisins. The drying process gives this dried fruit its color, chewy texture, and powerful sweetness. Thompson grapes produce classic, golden, and sultana raisins. Drying is key. Fully mature grapes must dry in the sunshine and open air for weeks to become raisins. Dark brown, juicy, tasty dried fruit results. Sprinkled over homemade cereals, bread, and desserts, such as slow cooker cinnamon roll pudding, they give natural sweetness and chewy texture. Without them, oatmeal raisin cookies would be bland. Sultanas are currently produced using Thompson grapes instead of another kind. They're usually treated with sulfur dioxide and dried like golden raisins. Some sultana producers oil the grapes before drying. In English cooking, sultanas replace raisins. Brown or golden raisins may replace sultanas in any recipe. White, black, or red currants are pea-sized. Instead of being berries, "currants" are really dried grapes. Black currants, also known as Zante currants, are sometimes known as Champagne or Black Corinth grapes (named for the Greek island where they were first cultivated). Because currants are naturally dried in the same manner as raisins, their color is dark. Because of their smaller size and tarter flavor, currants are an excellent choice for use in baked goods. Scones, salads, and hot cross buns all feature prominently among the foods that contain currants. Since you are now aware of the distinctions, you will be able to choose the finest raisins for your dishes and really appreciate "nature's sweets!"
Currants vs raisins nutrition
Both currants and raisins have a lot in common in nutrition. Black Corinth or Carina grapes are used to making currants, which are then dried. They're tiny and void of seeds. The grapes must be dried for about three weeks before they can be turned into currants. 
They are deep crimson berries with a chewy texture. The taste of currants is quite acidic. About three weeks' worth of drying time results in raisins, a kind of grapes. Currants are smaller than raisins in general. They're a deep brown color with wrinkly, crinkly wrinkles. Raisins are naturally sweet, soft, and chewy. Nutritionally, currants and raisins are fairly similar. In terms of carbohydrate content, protein, fiber, sugar, potassium, and vitamins C and K, they are almost identical. “In comparison to a one-ounce portion of currants, raisins have 95 calories while a serving of the latter contains 79. There is no fat in any of these dried fruit products. As a source of anti-oxidants, currants and raisins may help prevent cancer and decrease inflammation. Both are beneficial to one's digestive system as well as one's cardiovascular system. You may reduce your blood pressure and maintain a healthy sugar level by including raisins in your diet. Sometimes, currants and raisins may be substituted for one other when it comes to cooking. Sweet or savory, raisins and currants go nicely together. Snack on them by the handful for a quick energy boost. Raisins and currants, with their high sugar content, should only be eaten in moderation. There is a crucial distinction between these two dried fruits that might affect the overall taste of certain dishes, despite the fact that they are often interchangeable in many recipes. Currants are not raisins when a recipe calls for them to be soaked.
What are sultanas made from
The Sultanas are made of Grapes that are seedless and white. They may be distinguished from Raisins, which have a darker appearance, due to the fact that their hue is lighter. It is difficult to tell the difference between Sultanas and Raisins unless you read the label that is printed on the packaging. Sultanas sold in the United States are known as Golden Raisins or Thompson Seedless, despite the fact that they have a much darker appearance than their South African counterparts. 
The white hue of sultanas is achieved with the use of sulfur dioxide, which also serves as a preservative. The grapes that are used to make sultanas are dried out in the sun. When it comes to the preparation of Christmas pudding, Christmas cake, or Hot Cross Buns, currents are almost always combined with sultanas and currants. The nutritional profiles of raisins, sultanas, and currants are all quite comparable; for example, the amounts of naturally occurring sugars in each of these dried fruits is rather high: 17 grams, 21 grams, and 19 grams, respectively. When compared to fresh grapes, these dried grapes have four times as much fiber, as well as four times the minerals and vitamins. In addition, one serving (28 grams) of dried grapes has around one to two grams of fiber, which contributes approximately four to eight percent of your daily fiber requirements. Consuming foods that are rich in fiber may also assist to lower one's chance of getting diabetes, cardiovascular disease, and high blood pressure. However, in comparison to fresh grapes, dried grapes have a lower vitamin C and vitamin K content. Raisins provide a number of other health advantages, including the regulation of blood sugar levels, the promotion of a feeling of fullness, and the reduction of blood pressure.
Where do sultanas come from
In many countries, sultanas are available but do you know where they come from exactly? Turkey, which is known as the "motherland of Sultana," is the country that produces the most Sultana raisins. It is the leading exporter of raisins and accounts for one-fourth of the total output of raisins across the globe. The United States, China, and India are also important producers of dried grapes in addition to other nations. The Seedless Sultana was brought from the Aegean to all of the nations where it is produced now, including the United States of America, Australia, and many more. 
The Seedless Sultana variety, which is the predominant grape type planted in California, is known as "Thompson Seedless" in the United States. This name was given to it after William Thompson, a viticulturist who was born in England but established in Sutter County, California, in the year 1863. The raisin business in Turkey is highly developed, with huge, cutting-edge facilities that are up to date and fulfill the strictest requirements. The exporter’s groups, cooperative unions, and commodity exchanges in the producing regions have made significant efforts to develop improved agricultural techniques and provide high-quality goods. These efforts have been rewarded with positive results. The importance of quality assurance systems that take a "farm to fork" approaches, such as Good Agricultural Practices, Integrated Product Management, and Integrated Pest Management, is growing all the time.