The Corinthian raisin is a unique, autonomous, Greek variety, which is mainly grown in the north and west part of the Peloponnese, but also in Zakynthos and Cephalonia. In its dry form, it constitutes an excellent product which can be consumed on its own or as a basic ingredient in cakes, biscuits, puddings and pastries.
More specifically, the Golden Black dried raisin is an organic product of high nutritional value which is grown in a privately-owned space of 30 acres, owned by the Papaioannou family, in the Nemea region. Its drying happens in the shade in a natural way. The raisin has a blue-black color, full body, an intact flesh, authentic fragrances and the taste of the Corinthian raisin, without caramelized sugar.
There are now a number of nutritional studies, the most important one being the one conducted by Harokopio University in collaboration with Laiko University General Hospital of Athens, in which a team led by Professor Vaios Karathanos occupies itself, systematically over the last 20 years, with the study of the Corinthian raisin. In fact, last June in Patras and after the initiative by SKOS A.S.E. (Currants [Corinthian Raisins] Cooperative) the noteworthy findings of this study were presented. According to these findings, this raisin contains enough polyphenolic antioxidant ingredients beneficial for the abatement of cholesterol in the tissues and of the plaque in the vessels, which leads to a lower risk of heart disease. It contains great quantities of magnesium, potassium and zinc, elements which aid in regulating blood pressure.