Sultanas are produced from varieties of seedless grapes, dried to concentrate their rich flavour. The sultana was traditionally imported to the English-speaking world from the Ottoman Empire.

Normally it takes up to 3 weeks for the grapes to dry. To minimise the time and retain the light colour farmers use a Potassium carbonate and olive oil solution which cracks the invisible membrane on the grape and speeds the drying time. Grapes dried in this manner are called Sultanas.

The sultana differs from the raisin in two ways, one of which is fairly apparent. It is lighter in colour – the lighter the better, in quality terms – but it is also the sun-dried grape of one variety alone, the green, seedless Sultana grape of ancient (possibly Persian) lineage.

The sultana raisins are classified into five types under the type numbers of 7, 8, 9, 10, 11 where 7 has the darkest and 11 has the lightest color. The raisins are divided into five sizes jumbo, standard, medium, small and small small according to their largeness being.