These small red berries are sweet, yet sharp in taste, rather like cranberries. They're traditionally used in Persian and Iranian cuisine, in tagines and curries. They are best soaked for 10 minutes before use.
Barberries are also known as berberis, or zereshk. They can be added to rice during cooking for a very pretty jewelled effect (as in the dish known as zereshk polow, or Barberry Rice). They're frequently used along with saffron, which grows in the same region.
|Typical Values Per 100g|
|of which sugars (g)||27.2|
|of which saturates (g)||0.5|
Barberries are very high in pectin, so are also useful for adding to jams and jellies.
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