Did you know that Apricots, grown in the temperate regions of India where rainfall is plentiful, though, native to China and Japan, is also claimed to be of Armenian origin with the scientific name Prunus armeniaca L.?

Apricots, with scientific name Rosaceae (rose), are fruits. The tree that bears the fruit, belongs to several species in the genus Prunus (stone fruits). Usually, an apricot is from the species P. armeniaca, but the fruits of the other species in Prunus sect. Armeniaca are also called apricots. Its synonyms include P. armeniaca L. var. vulgaris Zabel, Armeniaca vulgaris Lam., Amygdalus armeniaca (L.) Dumort., and Armeniaca vulgaris Lam. However, the Romans named the fruit "praecocium," meaning "precocious," which refers to the fruit's early ripening. From this word, the name "apricot" evolved. The Hunza people of Giligit measure the economic level of a person by the number of apricot trees they own. In Indian vernaculars it is known as Jardalu in Hindi, Urumana in Sanskrit and Sakkara Badami in Tamil. The Chinese associate the apricot with education and medicine, as apricot kernels are an important ingredient of their traditional medicine and their physicians still poetically refer to it as "Experts of the Apricot grove". 

Apricots are grown in the temperate regions of India , where rainfall is plentiful ; humid nights and an annual rainfall of 130 to 205 cms. It requires cool weather with abundant moisture during early parts and moderately high temperature during the later part of its growth. Aprioct trees grow to a maximum height of 9m and display clusters of usually white blossoms and edible fruit resembling the peach, yellow to rosy-colored fruit, also allied to the plum,of an orange color, oval shape. It has a delicious taste. 

The fresh fruits, usually in abundance, are eaten to some extent at the time of production and balance dred in the sun to preserve for use throughout the year. The fresh apricot fruit contains carbohydrates, vitamins C and K, beta-carotene, thiamine, niacin, and iron. Organic acids, phenols, volatile compounds (eg, benzaldehyde), some esters, norisoprenoids, and terpenoids have also been isolated. The seeds are crushed and pressed to extarct essential oil ( benzaldehyde as the predominant compound) used for food, for ligting lamps in remote regions, or as a cosmectic.

Apricots can be dreid , cooked into pastry or used to prepare jam. The fruits are also distilled during processing into brandy and liqueur.The dreid apricots are usually treated with sulfur dioxide during processing and also with sulfites to extend their shelf life and also give apricots a bright orange colour. Sulphite reactions can be particularly acute in people who suffer from asthma and hence its conusption is to be done with care. Organic dried apricost are not treated with any preservative. 

Apricots have the highest levels and widest variety of carotenoids. Due to high content in fibres, dried apricots are used to relieve constipation. Apricots are a dietary source of vitamins and minerals, and in confectionery. Apricot kernels have been used for cancer treatment; however, there is no clinical evidence to support this use. In some countries they are used in treating asthma, cough, and constipation. A decoction of the plant's bark has been used as an astringent to soothe irritated skin. In folk medicine, other uses include the treatment of hemorrhage, infertility, eye inflammation, and spasms. The oil has been used in cosmetics and as a vehicle in certain pharmaceutical formulations.

- Narasipur Char