White raisin refers to a raisin dried under controlled, sulfured conditions to keep its pale gold color, rather than sun-dried and left to darken naturally like a standard dark raisin. The term overlaps heavily with 'golden raisin' in US usage, while 'sultana' properly refers to raisins made from a specific seedless grape variety. White raisins are milder and less concentrated in sweetness than dark raisins, with a slightly firmer bite. They are common in baked goods, pilafs, and stuffings, and in Middle Eastern and Mediterranean dishes like baklava, couscous, and tagines, pairing well with nuts, warm spices, citrus, and honey.