Dried Fruits · Siachen Picks
Dried Black Mulberries
Darker, jammier, faintly tart — the wilder cousin of the white mulberry.
In stock, packed in Gilgit
Rs 3,550 more in your basket and delivery is free.
Ordered before 2:00 pm PKT? It leaves Gilgit today.
Pay by card, bank transfer, or cash to the courier at your door.
- Origin
- Ghizer & Yasin valleys, 2,000–2,500 m
- Harvest & preparation
- Collected mid-June, shade-dried to protect the colour
The useful stuff
Get to know
your pick.
About this snack
Black mulberries grow on the same irrigation lines as the white ones but behave completely differently. They are juicier on the tree, deeper in flavour, and considerably harder to dry without losing everything that makes them good.
So they are dried in shade rather than direct sun. It takes longer, the yield is lower, and the result keeps its dark plum colour and a jammy, slightly tart finish that the white fruit does not have.
Smaller harvest, more work, better berry.
Ways to enjoy it
- Eat alongside the white mulberries — the contrast is the whole point.
- Fold into a cake or muffin batter in place of raisins.
- Steep a small handful in hot water for a deep red, lightly tart infusion.
- Scatter over labneh or thick yoghurt with a spoon of honey.
Storage & freshness
Airtight, cool, dark. 10 months. Slightly stickier than the white variety , that is normal.
Pack sizes & prices
250GRs 450
500GRs 900
1KGRs 1,800
A closer look
Good things to know.
Shade-dried on purpose
Direct sun bleaches black mulberries and cooks off the tartness. Drying in shade takes four extra days and keeps both.
Genuinely wild
These trees were never planted in rows. They line water channels and field edges, and they are picked by whoever the land belongs to.
Small volume
We take a few hundred kilos in a good year. When it is gone, it is gone until next June.
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