According to the expert, barberry contains malic, citric, and tartaric acids:

• It is precisely these acids that give the berries that refreshing sour taste which helps the body better digest heavy food. If you eat something fatty, barberry will help digestion cope with the load.

Barberry is also a source of many beneficial substances, emphasized Svetlana Sinichenko:

• It contains vitamins C and B1, tannins, and mineral salts. Thanks to this, barberry has anti-inflammatory and tonic effects. Tea with it perfectly quenches thirst and energizes better than coffee, yet does not overburden the heart.

The consultant drew attention to the berberine contained in barberry:

• This substance promotes bile thinning and improves its outflow from the gallbladder, which is useful in liver diseases. Barberry also helps normalize blood pressure and gastrointestinal tract function.

According to Svetlana Sinichenko, the main culinary purpose of dried barberry is to act as an acidulant:

• It gives dishes a pleasant sour note and a light fruity aroma. The most famous use is in pilaf. Barberry is part of the mandatory spice set together with cumin and sa