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Also known as: Alu Bukhara, Dried Red Plum, Persian Plum, Bokhara Plum, Prune (Culinary).
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Scientific name: Prunus domestica (A fruit-bearing tree in the Rosaceae family, specifically the varieties prized for drying).
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What it’s known for: Its "Sweet-Sour" profile. These sun-dried gems are famous for their deep mahogany color, chewy texture, and a sharp, tangy zest that balances rich, savory fats.
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How to prepare: For culinary use, soak 4–6 plums in warm water for 20 minutes to plump them up before adding to stews. To make a traditional "Cooling" Sherbet, simmer with sugar and a pinch of black salt, then strain over ice.
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How it’s used: The essential "Zing" in authentic Hyderabadi Biryani and Persian Khoresht; a base for tangy chutneys and digestive jams; a natural addition to "Internal Balance" infusions; and a nutrient-dense, fiber-rich snack for those on the go.
