khubani

Khubani is a term used in South Asia and parts of the Middle East to refer to the apricot fruit, especially in its dried form. Dried khubani are a common ingredient in sweet and savory dishes, snacks, and desserts, and the term is often used interchangeably with dried apricots in culinary contexts. The fruit itself comes from the species Prunus armeniaca.

Origin and production: Apricots originated in Central Asia and spread to other regions. Today major producers include Iran, Turkey, Afghanistan, Armenia, and other parts of the region. The fruit is harvested in late spring to early summer and dried for long-term storage.

Processing and varieties: Dried khubani are produced by sun-drying or mechanical dehydration. They may be sold as whole or peeled and sometimes pitted after processing. Many dried apricots are treated with sulfur dioxide to preserve color, though unsulfured varieties are also available.

Culinary uses: In Indian, Pakistani, and Afghan cuisines, khubani halwa is a popular dessert; khubani chutney is a sweet-sour accompaniment; in Persian and Central Asian cooking, dried apricots are used in stews, pilafs, and tagines; they also appear in snacks and trail mixes.

Nutrition and storage: Dried apricots are a source of dietary fiber, potassium, and iron; they contain natural sugars. Properly stored in a cool, dry place, khubani can last several months; refrigeration can extend shelf life. Opened packages should be kept sealed to prevent moisture.