Thompson Raisins

• Thompson raisins have been dried naturally, sometimes up to a few weeks.Jupiterimages/Photos.com/Getty Images
  
  According to the Cooperative Agricultural Pest Survey, seedless dark brown raisins are the most common raisin on the U.S. market, and are grown from the Thompson green grapes. The raisin changes from green to dark brown during the natural drying process, which is produced through sun drying without chemicals. Thompson raisins are useful for baking, cooking and snacking.
  
  

Sultana Raisins

• Sultanas are a light brown color.Hemera Technologies/Photos.com/Getty Images
  
  Sultana raisins are also dried from green Thompson grapes, but are produced through a different drying method. Prior to drying, the grapes are dipped in a treatment of potassium carbonate, water and olive oil, which increases the drying rate. As the Thompson raisin spends more time under the sun, sultana raisins are lighter in color. The raisins can also be treated with bleach to lighten the color as well. You can eat sultanas raw or use them in for baking or cooking.
  
  

Golden Raisins

• Golden raisins provide sweetness in baking recipes and in curries.Stockbyte/Stockbyte/Getty Images
  
  Golden raisins are also made from the green Thompson grapes, but have been treated with sulfur dioxide to prevent the grape from changing color during the drying process. These grapes are dried with artificial heat and for a short period of time, which creates a plump and sweet result. Organic golden raisins are rare, but when found are darker in color. Although used for baking and cooking, you can eat golden raisins raw as well.
  
  

Currants

• The currant adds small, but intense flavor in baking and are commonly used in scones.Zedcor Wholly Owned/PhotoObjects.net/Getty Images
  
  Currants, not to be confused with bush-grown berries, are produced from the Black Corinth grape and are one-fifth the size of a standard raisin. Currants are very dark in color, and have an intense tart flavor. Their seeds are generally removed before the drying process, unlike in other raisins. Currants are primarily used in baking due to their size.
  
  

Muscats

• Muscats are sometimes called puffed raisins, due to their size.Jupiterimages/Photos.com/Getty Images
  
  Muscat raisins are larger than the common raisin and also darker in color. Produced from the Alexandria grape, Muscats are very sweet in flavor. Often the seeds have been removed prior to the drying process, but in the U.S. the process is less common. Muscats are primarily used in baking and are available during the autumn and winter seasons.
  
  

Flame Seedless Raisins

• Flame raisins are slightly larger than standard raisins and are a deep red color. These raisins are primarily used in baking, and have a strong, sweet flavor. Because of their flavor, you can enjoy them as a snack.