The fruits of barberry has a sweet-and-sour taste. Barberry is often used in cooking.
You can produce jams, compotes, juices, jellies and syrups. Berries are prepared with liqueurs and wines. The Caucasian people add barberry during the cooking of pilaf.
Red Barberry is well known that people who regularly take several berries of barberry every day, do not get cancer. Barberry berries are used in the absence of appetite, to enhance immunity, as an antibacterial and auxiliary agent for hypertension and liver diseases. Even the ancient Babylonians and Indians knew about barberry. The inscriptions on the clay tablets for 650 years BC mention berries of barberry as a remedy of purifying blood.
Berries of barberry contain a sufficient amount of organic acids, including apple, citric, tartaric, and others, as well as pectin-containing substances. Due to the high content of vitamins C and K, as well as carotene, berries of barberry have an invaluable benefit. Barbaris removes toxic substances due to pectin, has a sedative effect and produces a rejuvenating effect. Often it is used in medicine in broths and infusions.
Weight: 100-1900 gr
Country of Origin: Israel
