{"product_id":"freeze-dried-black-mulberries","title":"Freeze-Dried Black Mulberries","description":"\u003cp\u003eBlack mulberry — \u003cem\u003eshahtoot\u003c\/em\u003e in Persian, the king mulberry — freeze-dried whole. It is the fruit Iranians eat by the handful with tea in summer, and almost nobody outside the region has cooked with it.\u003c\/p\u003e\n\n\u003cp\u003eFreeze-drying suits it particularly well. Because the process uses no heat, the deep wine-purple survives intact; dry a dark berry with heat and it goes brown and flat. Nothing added.\u003c\/p\u003e\n\n\u003ch3\u003eCharacter\u003c\/h3\u003e\n\n\u003cp\u003eDeeper and more complex than blackberry, with a winey, faintly honeyed edge and a tannin note that keeps it from reading as simply sweet. Crisp, light, and it collapses on the tongue. Colour runs from pale magenta to near-black across a single pack — that is ripeness variation in the fruit, not inconsistency in the drying.\u003c\/p\u003e\n\n\u003ch3\u003eHow to use\u003c\/h3\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWith pistachio.\u003c\/strong\u003e Mulberry and pistachio is a Persian pairing older than most of European pastry, and it works exactly as you would hope — the tannin in the berry cuts the fat in the nut. Try it in a nougat, a financier or a chocolate bar.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlitzed to powder.\u003c\/strong\u003e Gives a deep purple-black that is genuinely difficult to achieve from fruit. Striking in white chocolate, buttercream, macaron shells and glazes.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eChocolate work.\u003c\/strong\u003e Bars, bark, clusters and enrobed fruit. No moisture, so no risk of seizing.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDecoration.\u003c\/strong\u003e Whole over entremets, tarts and gelato, where the irregular shape reads as something the customer has not seen before.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBaking.\u003c\/strong\u003e Scones, cookies, brownies and loaf cakes.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eTea and infusion.\u003c\/strong\u003e Traditional in Iran alongside tea; also good steeped into syrups and creams.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRehydrated.\u003c\/strong\u003e Warm water, syrup or red wine for compotes and fillings.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWorking notes\u003c\/h3\u003e\n\n\u003cp\u003eLike all freeze-dried fruit, these pull moisture from the air fast — crisp to leathery in an hour or two on an open bench in this climate, and there is no reversing it. Take what you need and seal the pack.\u003c\/p\u003e\n\n\u003cp\u003eThe colour is strong enough to stain. Worth knowing before you fold them through a pale batter and leave it standing.\u003c\/p\u003e\n\n\u003ch3\u003eAt a glance\u003c\/h3\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e Whole freeze-dried black mulberries\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% black mulberry. No sugar, colouring or preservative.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Freeze-dried — frozen, then vacuum-dried by sublimation\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e [CONFIRM]\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAvailable in:\u003c\/strong\u003e [CONFIRM — see sizing note]\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\n\u003cp\u003eAirtight, resealed immediately, in a cool dark cupboard. No refrigeration needed, and in humid conditions the fridge can work against you if condensation forms on the pack. A food-safe desiccant sachet in the container is worth the trouble in a Malaysian kitchen.\u003c\/p\u003e\n\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat does black mulberry taste like?\u003c\/strong\u003e\u003cbr\u003e\nClosest to blackberry, but deeper and less sharp, with a winey quality and a light tannin finish. If you know Persian food you will recognise it immediately. If not, it is the most interesting thing on this page.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhy are some berries pale and some almost black?\u003c\/strong\u003e\u003cbr\u003e\nRipeness. Mulberries do not ripen uniformly, and freeze-drying preserves whatever colour the fruit had rather than evening it out. A pack of identical berries would mean something had been done to them.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow is this different from ordinary dried mulberry?\u003c\/strong\u003e\u003cbr\u003e\nDried white mulberry — the chewy, pale, honey-sweet kind — is a completely different fruit and a completely different process. This is black mulberry, dried without heat, and it is crisp rather than chewy and tart rather than sweet.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCan I make powder from these?\u003c\/strong\u003e\u003cbr\u003e\nYes. A spice grinder gives you a deep purple powder in seconds. Grind it as you need it rather than in advance.\u003c\/p\u003e","brand":"Délice Pistachios","offers":[{"title":"Default Title","offer_id":53789405905190,"sku":null,"price":0.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0782\/7442\/9222\/files\/hf_20260830_102415_690c1b33-ff43-4453-988f-74e357603b17.png?v=1788089257","url":"https:\/\/delicepistachios.com\/products\/freeze-dried-black-mulberries","provider":"Délice Pistachios","version":"1.0","type":"link"}