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Quick answer
Black raisins are dark-skinned grapes dried whole until they turn deep black or purple-black. In Hindi they are called kali kishmish or kali dakh. They are usually seedless, a little tangier and firmer than golden raisins, and most Indian families eat a small handful soaked overnight, or use them in kheer, halwa and trail mixes.
The colour comes from the grape, not from any dye. Dark grapes carry their colour in the skin, and when they dry, that colour concentrates. Golden and green kishmish come from light-skinned grapes and are usually dried in a way that keeps them pale. So the difference between the two is partly the grape and partly how it was dried, and both show up in the taste.
What is kali kishmish called in English?
Kali kishmish is called black raisins in English. Kali dakh means exactly the same thing; dakh is a common word for grapes and raisins in western India, so you will see both names on packets and hear both at shop counters.
Our lot is Black Kismis – Seedless (Kali Dakh). Seedless matters: it means you can eat them straight or drop them into a dish without picking anything out. For how kishmish, munakka and dakh overlap as names, see our guide to kishmish, munakka and dakh.
Black raisins vs golden raisins: what is the difference?
Black raisins are firmer, less sugary-tasting and slightly tart, while golden and green raisins are softer, lighter and sweeter-tasting. Their nutrition per 100 g is broadly similar; what really changes is flavour, texture and how they behave in a dish.
| Point | Black raisins (kali kishmish) | Golden / green kishmish |
|---|---|---|
| Grape | Dark-skinned grapes | Light-skinned grapes |
| Drying | Dried until the skin turns fully dark | Usually treated and shade-dried to stay pale |
| Taste | Deeper, slightly tart | Sweet, mild |
| Texture | Firmer, chewier | Softer, juicier |
| Best for | Soaking, snacking, trail mix | Pulao, biryani, kheer, sweets |
| Colour in food | Can stain milk dishes slightly | Stays light in the dish |
That last row is a practical one. In a white kheer or a pale sheera, black raisins can bleed a little colour. Many cooks use Kishmis (Lambi Dakh) or Regular Dakh for those, and keep kali kishmish for eating and soaking.
How to soak black raisins
To soak black raisins, rinse 8 to 10 of them, cover them with a small cup of drinking water at night, and eat them in the morning. They plump up, turn softer, and the tartness mellows.
- Put the raisins in a small strainer and rinse under running water, rubbing lightly to remove dust.
- Place them in a clean glass or bowl and cover with about half a cup of drinking water.
- Cover and leave for 6 to 8 hours. In hot or humid weather, keep the bowl in the fridge.
- In the morning, eat the raisins. Many people drink the soaking water too, which is lightly sweet.
- Soak only what you will eat that day; soaked raisins spoil within a day or so.
You do not have to soak them. Black raisins are ready to eat straight from the pack, and the nutrition is the same either way. Soaking is simply how many families like them best, often alongside soaked almonds or munakka.
How many black raisins should you eat a day?
For most adults, a small handful a day, about 8 to 15 raisins or 15 to 25 grams, is a sensible amount. Raisins are dried fruit, so the sugar in a whole bunch of grapes is packed into a few bites.
These are widely published approximate values for raisins; black and golden raisins sit in the same range.
| Per 100 g (about) | Amount | In a 20 g handful (about) |
|---|---|---|
| Energy | 300 kcal | 60 kcal |
| Natural sugars | 60 g | 12 g |
| Fibre | 4 g | 0.8 g |
| Potassium | 750 mg | 150 mg |
| Iron | 2 mg | 0.4 mg |
A note on iron, because it is the reason many people buy black raisins. Raisins do contain some iron, but about 2 mg per 100 g is a modest amount, and a daily handful gives only a small part of what an adult needs. Black raisins are a good food; they are not an iron supplement. If you have been told your iron is low, or you are pregnant, follow your doctor’s advice rather than relying on raisins.
Because of the sugar, people with diabetes should check with their doctor before eating raisins daily, and people with kidney conditions should ask about the potassium. For children under five, whole raisins can be a choking risk; chop or mash them.
How to use black raisins in the kitchen
Beyond soaking, black raisins work anywhere you want a darker, tangier sweetness:
- Trail mix and snacking. A handful with almonds, walnuts and seeds makes an easy evening snack; our healthy snacks page has more ideas.
- Chutneys. Black raisins go well in sweet-sour chutneys with tamarind or dates.
- Muesli and oats. Stir them in after cooking so they stay firm.
- Cakes and breads. Toss them in a little flour first so they do not sink.
- Laddoos and chikki. Chopped, they add chew and a contrast to jaggery.
How to choose and store black raisins
Good black raisins are evenly dark, plump rather than shrivelled flat, slightly glossy and soft enough to press. A few things to check:
- Even colour. A mix of shades is normal; grey or dusty patches are not.
- No sour or fermented smell. That means they have picked up moisture.
- White specks are usually sugar coming to the surface, which is harmless. Fine webbing or clumps with powder are not.
- Few stalks. A clean lot has been sorted carefully.
Store them airtight, away from heat and sunlight. Through the summer and monsoon, the fridge keeps them soft and free of insects for months. If they dry out and harden, a short soak brings them back.
All our raisins, from kali kishmish to Munakka Dakh Jumbo, sit together on the Dakh / Kishmish / Raisin shelf. We send them across India; orders start at ₹1,500 and every order ships free, and today’s price is on the Black Kismis page.
Questions people ask
Are black raisins better than golden raisins?
Not in any big way. Their nutrition per 100 g is broadly similar; black raisins taste deeper and slightly tart, golden ones sweeter and softer, so choose by taste and use.
Is kali kishmish the same as munakka?
No. Kali kishmish is a small to medium seedless black raisin, while munakka is a larger raisin that traditionally has seeds.
Should soaked black raisins be eaten with the water?
You can. The soaking water carries some of the sugar and flavour, and many people drink it, but eating only the raisins is fine too.
Can black raisins be eaten at night?
Yes, there is no wrong time to eat them. Most people prefer them in the morning, soaked, or as an afternoon snack.
How long do black raisins last?
Kept airtight in a cool place, they stay good for several months; in the fridge, longer. Throw them out if they smell sour or show webbing.
Written at our counter, where these questions get asked every week.
