Khubani vs Anjir: Kashmiri Dried Apricots and Dried Figs Compared

Walk into any Kashmiri kitchen and you'll likely find both dried apricots (Khubani) and dried figs (Anjir) in the pantry — but they're used quite differently, and it's worth knowing which one suits what you're looking for.

Khubani (Dried Apricots): tangy-sweet and tart

Kashmiri Khubani are sun-dried apricots with a golden-orange colour and a flavour that's sweet with a distinct tang. They're naturally high in fibre, vitamin A, and potassium, and are often soaked and eaten whole, stewed into a light compote, or added to slow-cooked meat dishes for a subtle sourness that's classic to Kashmiri cuisine.

Anjir (Dried Figs): mellow, honeyed sweetness

Dried figs from Kashmir have a soft, chewy texture and a deep, honey-like sweetness with none of the tartness of apricots. They're a good source of dietary fibre and calcium, and are typically eaten on their own as a snack, chopped into desserts, or blended into homemade energy bites.

Side-by-side comparison

• Taste: Khubani is tangy-sweet; Anjir is mellow and honeyed.
• Texture: Khubani is slightly firmer; Anjir is softer and chewier.
• Best use: Khubani works well in savoury cooking and compotes; Anjir is best eaten as a standalone snack or dessert ingredient.
• Nutrition focus: Khubani leans toward vitamin A and potassium; Anjir leans toward fibre and calcium.

Can you eat them together?

Absolutely — many people alternate between the two or mix them into the same snack box for variety. If you're not sure which to start with, our Kashmiri Dried Apricots (Khubani) and Kashmiri Dried Figs (Anjir) are both available in 250g, 500g, and 1kg packs, so you can try both without committing to a large quantity of either.

For a well-rounded dry fruit box, pair either with our Kashmiri Walnuts or browse the full collection of Kashmiri dry fruits.