Darker, firmer and noticeably less sweet, with a slight tartness at the finish. The skin is tougher, so they hold their shape in cooking instead of softening into the dish.

Yes, with a tart edge behind the sweetness. People who find golden kishmish cloying usually prefer black raisins for exactly that reason.

Their skin is firmer than golden raisins, so they resist breaking down under heat — better in baking and long-cooked dishes where you want the fruit to stay distinct.

They can be eaten dry, and many people soak a few overnight simply because they prefer the softer texture. A matter of preference rather than necessity.

Sealed in a cool, dry place with a dry spoon. Their firmer skin makes them a little more forgiving than golden raisins, but moisture will still cause clumping.