Figs picked at full ripeness and onto the drying racks the same day. Four days of sun and moving air, nothing else. No sulphur, no bleaching agent, no added sugar, no preservative.
That is why ours look darker than the pale, uniform figs on a supermarket shelf. Untreated fruit browns as it dries. The colour is the proof, not the problem.
What you get
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One ingredient. Dried figs. Nothing else on the label.
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Size. About 5 cm across and roughly half a centimetre thick, pressed round as they dry. Sun dried fruit varies a little from fig to fig; we sell by weight, not by count.
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Vacuum packed inside a carton, so they arrive soft rather than rattling.
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Net weight honoured. 500 g means 500 g of figs, weighed after drying.
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Grown on our own land and packed by us, not bought in and relabelled.
How to eat them
Two figs soaked overnight in water, taken in the morning, is the oldest habit in the Indian kitchen and still the best way to eat them. Otherwise: straight from the pack, chopped into curd or porridge, simmered into a kheer, or baked.
Storage and shelf life
Store in a cool, dry place away from direct sunlight. Best before 12 months from the packing date printed on the pack. Once opened, keep sealed and refrigerate in warm weather.
Natural sugars from the fruit may crystallise on the surface over time. This is normal in untreated dried fruit and does not affect quality.
About South Palmer
Honest Food. Better Living. We grow, contract-farm and pack food we would feed our own family — nothing bleached, nothing bulked out, nothing hidden behind a long ingredients list. Anjeer is where we have started. More is coming.
Contains naturally occurring sugars. No sugar added.
FSSAI Lic. No. 12424999001062
