How is anjeer made and what are its benefits ? - #10092
I’ve been hearing a lot about the benefits of anjeer (fig) recently, and I’m curious about how anjeer is made. I love eating fresh anjeer whenever it’s in season, but I also noticed it in its dried form at the store. It got me thinking—how anjeer is made into those dried pieces that we can eat year-round? I’m especially interested in the process because I know that anjeer is packed with nutrients, but I’m unsure if the dried version is as beneficial as the fresh one. I remember a few months ago, I started adding dried anjeer to my diet because my nutritionist recommended it for boosting iron levels. I’ve been trying to manage my iron deficiency, but I’m not sure if I’m getting the full benefits from dried anjeer. So, I wanted to understand how anjeer is made in the first place. Does the process of drying affect its nutrient content, or is it still as potent as when it’s fresh? My concern is whether I should go for dried anjeer or stick to fresh figs when possible. Last month, I tried making a homemade fig jam using fresh anjeer, and the result was amazing! But I’m curious about how the traditional drying process works. I’ve heard that anjeer is sun-dried, but is there a specific method or Ayurveda-based technique that enhances its healing properties? I also want to know if how anjeer is made has any effect on its digestibility or how it interacts with the body. For example, would the dried version be easier to digest, or would it be better to stick to fresh anjeer for improving digestion and gut health? Additionally, I’ve read that anjeer is great for cooling the body down, which is why I’ve been consuming it during the hot months. But is dried anjeer still considered cooling, or does the drying process change its cooling properties? I’ve also noticed that when I eat anjeer, my digestion improves a lot, especially when it’s combined with certain herbs or spices. Does how anjeer is made affect its impact on digestion and absorption of nutrients? Could an Ayurvedic perspective give me more insight into the different forms of anjeer—whether fresh or dried—and the best way to consume it for optimal health?
Doctors’ responses
How Anjeer Is Made (Fresh to Dried): Anjeer (fig) is traditionally dried through sun-drying or machine-drying to preserve it for year-round use. Here’s a quick breakdown:
Harvesting: Fresh figs are picked at peak ripeness for maximum sweetness and nutrients. Sun-Drying: The figs are spread out on trays in sunlight, allowing water to evaporate naturally. This can take a few days. Machine-Drying: In commercial setups, figs are dehydrated in controlled environments to ensure uniform drying and hygiene. Final Step: Once dried, the figs shrink, darken, and develop a chewy texture. They’re then cleaned and packaged. Nutritional Difference: Fresh vs. Dried Anjeer:
Dried Anjeer: Nutrients are more concentrated due to water loss. High in fiber, iron, calcium, and antioxidants. However, it contains more natural sugars and calories per gram. Fresh Anjeer: Lower in calories and sugar, with higher water content, making it more hydrating and cooling. Ayurvedic Perspective:
Cooling Properties: Both fresh and dried anjeer are considered cooling, but fresh figs are more effective in reducing body heat. Digestibility: Dried anjeer is slightly heavier to digest but still excellent for promoting bowel movements due to its high fiber content. Soaking dried anjeer overnight makes it easier on the stomach. Best Way to Consume for Health:
For iron deficiency: Go for dried anjeer, as it has concentrated iron. Pair with vitamin C-rich foods for better absorption. For digestion: Both forms help, but soaking dried anjeer enhances its benefits. Combine with fennel or ginger for improved digestion. For cooling: Fresh anjeer is better in summer, while dried is ideal in winter. In summary, the drying process does not drastically reduce nutrients but makes the fig denser in sugars and calories. Choose fresh figs when in season and dried anjeer when you need a convenient, nutrient-packed option. Soaking dried anjeer can enhance its digestibility and Ayurvedic benefits!
It’s great that you’re enjoying anjeer, whether fresh or dried! The process of making dried anjeer, or figs, involves sun-drying them. Often, they’re left to dry naturally under the sun, which helps preserve them for long term use without losing their natural sweetness. The drying process actually concentrates the nutrients, so dried anjeers are quite potent. But, it’s important to note, they do lose some vitamin C due to heat exposure.
Dried anjeer retains much of its fiber, calcium, iron, and other mineral content, which is why your nutritionist pointed it out for boosting iron levels. But definitely include both forms in your diet; fresh anjeer brings benefit due to its water content, supporting hydration along with nutrient intake, and its effective cooling impact during hot months.
In terms of digestibility, dried figs can sometimes be harder to chew; soaking them in water overnight may help. The traditional Ayurvedic view suggests that soaking improves their digestibility. It softens the fibers, activating their benefits and making it easier for the digestive system. This practice also accentuates their natural cooling nature, which can be slightly altered during the drying process—so soaking brings it closer to its fresh character.
Regarding enhancing healing properties, certain Ayurvedic practices might involve combining dried anjeer with spices like cardamom or ginger for improved assimilation by Agni, the digestive fire. This combination could further help in addressing gut issues and ensuring nutrient absorption.
For digestion, combining it with herbs like fennel or mint can further help as fennel has digestive and carminative properties, reducing any possible bloating from getting too excited with the fiber in figs.
From an Ayurvedic lens, ensuring anjeer’s harmony with your dosha is crucial. If you’ve a pitta constitution, keeping it in moderation, owing to its natural sweetness and density, is beneficial, while for vata, its moistening quality can support balancing the dryness. Again, it’s all about balance, integrate into your meals but in tun with your body’s signals!
So, for best results, incorporate both fresh and dried forms into your meals as per season and body needs, giving special attention to how each form feels to your system. Enjoy it mindfully!
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