A key ingredient in Persian wedding fare. Sour barberries serve as a symbolic reminder that married life isn’t always sweet.
If you stand on your feet all day, barberries are an excellent, natural painkiller due to their anti-inflammatory properties.
In Europe, barberry bushes are commonly used as hedges, and because they’re high in pectin, the English use them in jams and jellies.
These ruby berries boast sweet and citrus notes.
Barberries are a tiny, explosive mix of tart, citrus, zesty and sour, with tonnes of tang. Used for their sour taste before lemons were readily available; their delicious tangy, zesty, lemony, currant-like flavour is used to delight dishes. Use them when pomegranates aren’t in season.
How to use
Our beautiful barberries are seriously fresh; imported regularly, so they don’t need rehydrating. If your barberries have been in your pantry or fridge for some time, a little reconstituting, light soaking, frying or simmering will plump them up, so they release their tang, sweet, citrus and currant flavours in your recipes.
How to store
To maintain freshness and vibrancy, keep your barberries in an airtight container in the fridge at less than 5°C.
This heart-healthy super-berry cleanses your gut, liver and gallbladder. Full of Vitamin C and antioxidants, Barberry is big on the infection-fighting chemical berberine which boasts antibacterial and anti-parasitic properties. This acne-healer also battles hypertension and inflammation and treats and prevents diabetes. Sulphite free.
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The jewels of Iranian cuisine; add tart and tang. Scatter these versatile red rubies on salads, yoghurt and in sweet or savoury dishes.