Nane Razavi First Class Barberry

Pofaki barberries are shade-cured over several months inside ventilated drying chambers. This delicate process retains plumpness, juicy mouthfeel, and bright ruby luster, whereas sun-dried Anari barberries become darker, flatter, and firmer in texture.

Barberries pass through mechanical destemmers, followed by multi-deck vibrating sieves and air aspirators that remove sand and tiny stones. Final sorting inspects berries to ensure product free of debris and stalks.

Barberry pigments (anthocyanins) degrade when exposed to heat and oxygen. Bulk stocks must be stored in cold dry warehouses at 4°C to 8°C. Temperatures exceeding 15°C will steadily darken the natural ruby color over time.

Units are sealed in barrier film inside robust 5-ply export shippers. For transit across warm regions, shipping via refrigerated reefer containers set at +5°C is standard to guarantee color and freshness at destination.

Yes, all lots undergo analytical pesticide screening, heavy metal testing, and aflatoxin assays in compliance with international and national food authority standards, supplied with phytosanitary clearance.

Beyond signature Persian rice pilafs, its plump mouthfeel and vibrant tartness make it excellent for artisan bakeries, inclusion in dark chocolate truffles, and gourmet meat reductions in upscale catering.

Initial MOQ starts at 25 master shippers. For wholesale partners, seasonal harvest contracts are signed in autumn to lock forward prices, with dedicated cold-storage allocation at our facility.