Dried Apricots

Grown in the dry pockets of Kinnaur — Pooh, Namgia, Khab, Chango — where there's barely enough rain for anything else and the fruit sugars concentrate as a result.

Sun-dried on roofs over several days, turned by hand, brought in each evening before the cold.

• Sun-dried, unsulphured — nothing added at all
• Grown in Kinnaur's dry belt, 9,000+ ft
• Stone-in or stone-out depending on the batch

Eat as they are, especially mid-afternoon.

Soak overnight in water and they plump back into something close to fresh fruit.

Simmer into a compote, a chutney, or the local chulli preparations.

Apricots are the fruit of Kinnaur — dried, they're what gets eaten through the months when the passes are shut and nothing fresh comes in.

Dried fruit is naturally concentrated in fibre and natural sugars, and apricots are a well-known source of potassium and iron.

These are general facts about this food, not tested claims about this specific batch. We'd rather tell you what we know than invent numbers.