Yup, you’re spot on that “anjeer” is known as “fig” in English. It’s a lovely fruit, coming as fresh and dried. The fresh figs are juicy, with a sweet, honeyed taste, while dried figs, they’re more concentrated, chewy and a bit intense in flavor. Nutritionally, both have their perks: fresh figs are lower in calories while dried figs provide more fiber, and they’re more convenient to store for longer periods. It’s not like one’s better than the other, they each have their strengths.
Regarding cooking, fresh figs go great in salads, cheese platters, or just eaten as-is. Dried figs are fab in desserts, energy bars, or as a sweet porridge topping. So, while they can sometimes be used interchangeably, it depends on what you’re making. Fresh figs in a dried fig recipe might not have that same depth and chewiness, though.
As for varieties, the term “fig” does apply broadly, but there are different types like Black Mission or Kadota, and they can have slight flavor variations. Names often stay general in English, unless you’re a fig connoisseur.
Globally, figs are pretty versatile. In Western countries, they’re not necessarily luxury items but definitely appreciated as a health food. You’ll find them in markets, especially from Mediterranean origin, where they have quite historical importance. They pop up in gourmet dishes and health snacks quite a bit, thanks to their rich taste and nutritional benefits.
Figs have been used traditionally in Ayurveda for various reasons – they’ve got a soothing quality good for digestion, and can be beneficial for balancing Vata dosha. If you’re thinkin about using figs in your health routine, integrating them for a sweet yet healthy snack or pairing them with warm milk at night could be nice. Just remember, they can be warming so maybe not the best for Pitta folks, especially if taken in excess!
Try em out in different ways, see how they work for you. Like Ayurveda suggests, it’s all about what resonates with your own body’s needs.



