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Peepal Fruit / Arasam Pazham (Dried)

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Weight#: 100 grams
Peepal Fruit / Arasam Pazham (Dried)

Peepal Fruit / Arasam Pazham (Dried)


Known As

Hindi  - Pipal, Pipal Phal, Pipal Fal, Ashwattha   Tamil  - Arasam Palam, Arasam Pazham  Telugu  - Pippalamu , Ravi Beradu  Malayalam  - Arayal 

Common English Names  -  Peepal Fruit  Botanical Name  - Ficus Religiosa 


Peepal Fruit (Arasam Pazham / Arasam Palam) Powder


This package has 100% pure and organic Peepal Fruit / Arasam Pazham / Arasam Palam / Pipal with out any chemicals or preservatives.



Embark on a journey of preserving natural sweetness as you learn to transform Arasa Pazham, also known as Ficus racemosa or cluster figs, into delectable dried fruits. Drying Arasa Pazham not only intensifies their flavor but also extends their shelf life, allowing you to enjoy their unique taste year-round. This guide will walk you through the process of drying Arasa Pazham, unlocking their rich flavor and various culinary applications.

Materials Needed:

  1. Fresh Arasa Pazham (cluster figs)
  2. Baking sheet or drying rack
  3. Knife
  4. Optional: lemon juice, sugar syrup, honey


Select Fresh Arasa Pazham

Choose ripe, unblemished Arasa Pazham fruits for optimal flavor and texture. Look for figs that are plump, slightly soft, and free from signs of spoilage.

Wash and Dry

Gently wash the Arasa Pazham fruits under cool water to remove any dirt or debris. Pat them dry with a clean kitchen towel.

Prepare Fruits

Trim off the stems from the Arasa Pazham fruits using a knife. You can also cut them into halves or quarters, depending on your preference and the size of the figs.

Optional Pre-Treatment

For added flavor and preservation, consider lightly dipping the Arasa Pazham fruits in lemon juice or brushing them with a sugar syrup or honey solution. This step also helps prevent oxidation and browning.

Arrange for Drying

Place the prepared Arasa Pazham fruits on a baking sheet or drying rack. Ensure they are spaced out to allow proper air circulation and even drying.

 Drying Process

Choose a suitable drying method, such as sun drying, using a food dehydrator, or using an oven. If using an oven, set the temperature to around 135-140°F (57-60°C) and leave the door slightly ajar to allow moisture to escape. Drying times will vary based on the method and fig size.

Test for Dryness

The dried Arasa Pazham fruits should be leathery to touch and pliable, without any moisture when bent. They should not be overly dry or brittle.

 Cool and Store Allow the dried Arasa Pazham fruits to cool completely before transferring them to an airtight container. To prevent sticking, you can place parchment paper between layers. Store in a cool, dry place away from direct sunlight.

 Enjoy the Richness Savor the sweet and intensified flavor of dried Arasa Pazham as a delightful snack or ingredient. Use them in various culinary creations, including desserts, granola, trail mixes, and even savory dishes.

 Explore the natural alchemy of drying Arasa Pazham as they metamorphose from fresh fruits to concentrated delights. By mastering the art of drying, you're embracing a journey of preserving flavor, enhancing taste, and broadening your culinary horizons. With dried Arasa Pazham in your pantry, you can relish their unique taste whenever the craving strikes.



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