These little red jewels are incredibly useful things to have in the store cupboard. sprinkle them on to a dish of rice and they’ll bring a burst of gorgeous colour and an explosion of tart flavour. Being dried (fresh ones are very hard to come by), they keep well, too. Just a little light soaking, frying or simmering is all that’s needed to plump them up and release their delicious flavour – like tangy, lemony currants.You can’t find the best quality barberry with a good price in any other countries except Iran.
Why Iranian barberry is famous in the world?
This is the place you should know about; Iran. Iran has the best and the most famous barberries in the world. You can have these red jewels in a shape of canned iranian food or dried barberry.
So if you are curious about the cause of iranian barberry popularity, you can follow the article.Barberries are an important ingredient in Iranian cookery, and you’re most likely to see them in a Persian restaurant or a Middle Eastern grocer’s, where they may be labelled under their Persian name, zereshk.
This makes them seem exotic, but barberries used to grow all over the place: Europe, Asia and north America, as well as the Middle East. High in pectin, they were much valued for jams and jellies by English cooks, who called them ‘pipperages’. However, they were systematically eradicated because the berries can harbour wheat rust, which devastates crops. You can still buy barberry plants at some nurseries, but it may be best not to grow them if you live near farmland.Iranian cooks will know barberries well as a key ingredient in certain wedding dishes, where their sourness stands as a symbol of the fact that life isn’t always a bed of roses. They’re also crucial in recipes such as tahcheen (name of Iranian food) – a dish of golden saffron rice, studded with the berries and enriched with yogurt, served with chicken.
Specifications of high quality barberry
We need to check the following indicators to determine the quality of barberry:
We introduce to you three types of best quality barberry:
Puffy (or Pofaki) barberry after reaching the harvest season, the barberry is cut into a branch of the tree and placed on shelves that are reticulated to lose moisture over time and to maintain a better state. This cranberry is large and uniform and its color is red.
This barberry is similar to pomegranate which is why it is called pomegranate. After the beginning of the harvest season, the barberry crop is removed from the tree by thin, tall trees. After removing the barberry, spread it on the ground and continuously move it to moisture. It has a relatively darker color than other cranberries.It has a higher moisture content than other cranberries and is smaller in size.
Unlike other barberry cultivated in South Khorasan, barberry grows in northern parts of the country such as Bojnourd and Golestan forest margin and is therefore less voluminous and scarce than other varieties. Its color is also more intense than the other two types of barberry.
Barberry is a prickly shrub that is 1 to 5 meters long. Its wood is red, brown or yellow. Its leaves are oval and its fruit is oval red and sour.The end of spring and early summer is the blooming season for the barberry blossom.
Barberry is native to temperate and subtropical regions of Europe, Asia, Africa, North America and South America. Iran is the largest producer of barberry in the world, with South Khorasan province having the largest amount of barberry cultivation in the world.
There are some kind of barberries that have very good quality except Iran, such as European and Japanese Barberry.
European barberry, also known as common barberry (B. vulgaris), came to America with early settlers in the 1600s, probably because of its edible fruit, and medicinal uses. It soon was found to be an undesirable immigrant because of its invasiveness as a weed and because it hosted a serious fungal wheat disease, cereal stem rust (Puccinia graminis).
Colonists found their wheat crops declining by as much as 70 percent. In 1918, an eradication program was launched for eastern and central North American spring wheat growing areas. It was aimed primarily at weedy European barberry, but also included the native American barberry (B. canadensis) and Japanese barberry.
Introduced into the United States in the early 1800s, Japanese barberry quickly became popular throughout North America for its tolerance of diverse growing conditions and its value as a landscaping plant for U.S. Department of Agriculture hardiness zones 3 through 8. Although it originally was tarred with the same brush as European barberry as being a host for cereal stem rust, Japanese barberry was found to be resistant mostly to the rust and was allowed as a landscaping plant.
However, in some states, primarily in the northeast, Japanese barberry has invasive capabilities due to birds eating fruit and spreading seeds, and its use is restricted in some areas. In Canada, because of fear that it was a fungus host, it could not be grown at all from 1966 to 2001, when 11 rust-resistant cultivars again were permitted.
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This collection, with the aim of increasing the quantity and quality of domestic products, began its activities in the field of selling and distributing major types of jujube and barberry.
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