Description
A LA CARTE
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：A LA CARTE / Turkey
🔖 Certification： EU Certified
🌱 About the Supplier：
We select our suppliers for the love they put in their products,
seeking the best quality while respecting traditional production methods.
Most of them are family owned, of human size. We value the direct collaboration with them.
By buying directly at the source, we are proud to contribute to the local economy,
while ensuring that, ultimately, our clients get the most tasty and fresh products at the best prices.
All our farmers follow specific certifications minimizing the use of chemicals. From sustainable agriculture ‘’Agriculture Raisonnee’’ (AR) to Organic certified ‘’Agriculture Biologique’’ (AB), these guarantees that the fruits delivered to you a safe and healthy.
🌱 Supplier Products：
🛍 Product Information：
What “Baglama” means
Baglama, Lerida, Protoben, Pulled and Garland are packing styles, not separate cultivars. Bağlama means “tied”: after sun-drying, each fig is bound by its stalk with raffia or cotton into a string of fruit. The format is traditional, decorative and often treated as a premium or gift presentation.
The fruit itself is usually Sarılop (Sarı Lop / Calimyrna) from Aydın and the Büyük Menderes basin on Turkey’s Aegean coast (Nazilli, Germencik, Ortaklar, İncirliova). Hot, dry summers and large day–night temperature swings produce thin skins and high natural sugar. Turkey supplies more than half of the world’s dried figs; Aydın figs also carry geographical-indication protection.
How they are made
Ripe figs are harvested around August and sun-dried on racks or under covers until moisture drops and sugars concentrate. Fruit is then graded by count per kilogram (Size 1 ≈ 35–40 figs/kg; higher numbers = smaller fruit) and hand-tied by the stem. Compared with Pulled figs (softer, higher moisture) or Lerida (flattened and shaped), Baglama stays closer to whole-fruit form and is typically a little drier.
Look and taste
Whole, rounded, golden-amber to brown figs on a string. Unbleached fruit varies in shade. The skin is thin and wrinkled; the interior is jammy and honeyed, with a light floral-caramel note and a gentle crunch from tiny seeds. A white dusting on the surface is usually crystallised fruit sugar, not mould.
Nutrition (per 100 g dried figs, typical)
About 249 kcal; ~64 g carbohydrate (~48 g natural sugars); ~9.8 g fibre; ~3.3 g protein; very little fat. Notable minerals include potassium, calcium, magnesium and iron, plus vitamin K and polyphenols. A concentrated energy food—best in modest portions.
How to use
Snack straight from the string; pair with blue or goat’s cheese and nuts; chop into yoghurt, granola or energy balls; simmer in soups, tagines or braises; bake into cakes or cook into jam. If firm, soak briefly in warm water.
Storage
Keep cool, dry, dark and airtight. Refrigerate after opening. Avoid humidity. Reputable packs are sorted and screened for aflatoxin; still reject fruit with off-odours, visible mould or excessive stickiness.
