Fig is the fruit of fig-tree (Ficus Carica) know as well as dried fig. The origin of fig is the territory of the Mediterranean Sea; the wild sort of fig comes across in Midland of Asia, Iran and in India.

According to Bible first people after the Fall covered themselves exactly with fig leaves. But when the ancient Jews reached the Promised Land first fruits that they tasted were figs.

Fresh figs have wide variety of colours from almost white to dark purple. For drying purpose the most suitable sort is the one that has light colour; with golden peel and white pulp, about 5cm in diameter. Figs are dried 3-4 days on the sun, necessarily with the top hole upwards. The natural colour of dried fig is grey.

The fig contains a lot of useful substances such as vitamins of B, PP and C groups, mineral substances including sodium, potassium, calcium, magnesium and phosphorus. Moreover, only nuts contain more potassium than figs.

Figs are recommended to use in case of illness of cardiovascular system, tachycardia, bronchial asthma, inclination to thrombosis, anaemia. Figs normalise the process of thyroid gland; they contain enzymes that stimulates digestion. Moreover, figs possess ability to slake thirst and high sustenance power.

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