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Dried Figs

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The common Fig is widely grown for its edible fruit throughout its natural range in Iran and northern India. Figs are one of the highest plant sources of calcium  and fiber. According to USDA data for the Mission variety, dried figs are richest in fiber, copper, manganese, magnesium, potassium, calcium, and vitamin K, relative to human needs. They have smaller amounts of many other  nutrients. Figs have a laxative effect and contain many antioxidants. They are good sourcesof flavonoids and polyphenols. In onestudy, a 40 – geram portion of dried figs (two medium size figs) produced a significant increase in plasma antioxidant capacity.

The dry fruits are known as coriander seeds or coriander seeds. The word coriander in food preparation may refer solely  to these seeds (as a spice) , rather than to the plant itself. The seeds have a lemony citrus flavor when crushed, due to terpenes linalool  and pinene. It is described as warm, nutty, spicy, and orange-flavored.
It is commonly found both as whole dried seeds and in ground form. Seeds can be roasted or heated or on a dry pan briefly before grinding to enhance and alter the aroma. Ground coriander seed loses flavor quickly in storage and is best ground fresh.

  • Dried Figs Grade AA
  • Dried Figs Grade A
  • Dried Figs Grade B