Phaans

Phaans refers to a traditional Indian method of preserving fruits and vegetables, particularly popular in the Punjab region. It is a form of dehydration, where thinly sliced fruits or vegetables are sun-dried for an extended period. This process removes moisture, inhibiting the growth of microorganisms and thus preventing spoilage. The dried produce can then be stored for a considerable time and rehydrated or used directly in various culinary preparations.

The types of produce commonly preserved through phaans include mangoes, chilies, gourds, and various herbs. Mangoes are a popular choice, with thin slices of raw mango being dried to create amchur powder or used as a souring agent in dals and curries. Chilies are dried to make red chili powder, a staple in Indian kitchens. The preparation involves selecting fresh, firm produce, washing it thoroughly, and slicing it thinly and uniformly. These slices are then spread on clean cloths or mats and placed in direct sunlight, often requiring turning to ensure even drying. The duration of drying depends on factors such as weather conditions, thickness of slices, and the type of produce. Once completely dry and brittle, the phaans are stored in airtight containers to protect them from moisture and pests. This ancient preservation technique offers a sustainable way to enjoy seasonal produce year-round.