Anitas Organic Products
ANITA'S ORGANIC thompson raisins
thompson raisins

Why its so great!

Surpassing the 'Muscat of Alexandria' raisin in 1925, Thompson offered not only a more adaptable growing reputation when it came to soil, weather and pesticide durability, but the thing that put Thompson raisins at the top was that they were seedless. Thompson is the most popular and widely available variety.

Although the organic market has become very popular, not everything produced organically is better than non-organic production. Raisins are the exception. Given their harvesting vulnerability, Thompson grapes can be inundated with harsh production methods such as gas excelerated drying techniques, as well as pesticide residue. While Thompson is the most durable grape, it still is a grape nonetheless and grapes have a specific growth window.

An Idea for Preparation

Dried raisins are an excellent snack. They are delicious by themselves but they pare well into mixed nuts, seeds and dried fruit combinations. Raisins are one of the key ingredients in a long list of recipes for breads and baked goods. We would also recommend you give them a try in your salads or in your couscous.

Country of Origin


Want to try it for yourself?

One of the sweetest and most commonly used raisins on the market.

Healthy Benefits

Raisins are an excellent source of fibre and rich in antioxidants. Raisins are fat free, cholesterol free and low in sodium. They are fortified with iron and potassium which work in conjunction to maintain muscle health. Raisins are seventy percent pure fructose. Although this may seem like a high amount of sugar, it is simple sugar which is a lot easier for the body to break down.

" Anita's locally mill wonderful flours will allow you to create the best nutritious breads ever.  We have tried flours from other mills in our restaurants but always go back to Anita’s. Thank you to John and your family for championing local mills in B.C. and Canada that are committed to creating high quality, nutritious flours and grains for us to enjoy baking and cooking with."

Suzanne Fielden
Rocky Mountain Flatbread