Kashmiri Dried Anjeer (Sun-Dried Figs from Central Kashmir)

Salam. Anjeer is not a big crop in Kashmir like apple or walnut. Most families here have one or two fig trees in the garden or at the corner of the orchard, and the fruit is shared with neighbours. Because of this, Kashmiri anjeer comes in small quantity only, mostly from villages in Central Kashmir (Ganderbal and Budgam side). When our stock finishes, we cannot refill it quickly, we have to wait for next season.

Fresh fig does not stay long, it spoils in a few days. So after plucking, the ripe fruit is dried in the sun until it becomes soft and chewy. Around 3 to 4 kg of fresh fig is needed to make 1 kg of dried anjeer. This is one reason why dried figs are never cheap, anywhere.

What you will get in the pack: small to medium size figs, not the big flat golden type you see from Turkey or Afghanistan. Colour goes from light brown to dark brown and the size is not same in every piece. Inside there are many tiny seeds, they give a small crunch when you chew. Sometimes you will see a thin white powder on the skin. This is natural fruit sugar that came out while drying, it is not mould. You can wipe the fig with a clean cloth if you like. If you ever see green or black fluffy growth, please do not eat it, send us a photo on WhatsApp and we will replace your pack.

We do not add sugar, syrup, glycerine or colour. It is only fig.

How to use: Eat 2 to 3 pieces in a day as a snack. Many families soak 2 to 3 anjeer in water at night and eat them in the morning, the fruit becomes soft and easy to chew. You can also cut them small and add to oats, milk, kheer, halwa or dry fruit laddoo. If you are not used to fibre, start with 1 or 2 pieces only.

Storage tips: Keep in an airtight jar in a cool, dry place. In humid weather or summer, keep the jar in the fridge so the figs stay soft and fresh. Always use a dry spoon.