Barberry

Barberry, scientifically known as Berberis vulgaris, is one of the most important medicinal plants and one of the most popular strategic products of Iran. Iran is the largest producer of barberry in the world, with South Khorasan province accounting for 95% of global production. The main production areas are Qaenat and Zirkuh counties. The harvest season for fresh barberries runs from mid-October to late November. Barberry has numerous health benefits, including strengthening the immune system, fighting infections, supporting heart health, improving liver function, controlling diabetes, reducing inflammation, preventing cancer, improving digestion, and reducing anxiety

grading

Barberry has a tangy, mild sour taste and a bright red color.. There are different types of barberry: Anari, Puff, and Zir Talari. The drying method after harvest distinguishes these varieties. The puffed type is considered the best for export.

Usage

Due to its sour flavor and numerous health benefits, it is used in various fields, including cooking, medicine, cosmetics, beverages, food products, industrial uses, and food decoration

storage and transportation

Due to its sensitivity to moisture and temperature, barberry requires specific storage and transportation conditions: It should be stored at temperatures between 5°C and -5°C. Refrigerated containers must be used during transportation to prevent spoilage and dehydration.