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Apricot

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Apricot is an ingredient used in Indian cooking Also known as:
Khumani

Description:
The apricot fruit is a drupe similar to peaches. The flesh is usually firm and not very juicy its taste range from sweet to tart. They are orange yellow in colour. They are native to continental climate regions. Apricot seeds are of high medicinal value and is used in the treatment of cancer.

Commonly used in:
Apricot oil is used in cosmetics and in the manufacture of cancer drugs.

Health Benefits:
Apricot oil is used against tumours, swellings and ulcers. Fresh fruits are low in calories. Laetrile extracted is used for treating cancer. They are a good source of vitamin A, C and carotenes and anti-oxidants.

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Hazeena Seyad

A self taught passionate cook whose life is food and cooking. She is on a mission to keep the lesser-known `ravuthar` traditional recipes from slipping into food oblivion.

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