Red barberry

Red barberry is a thorny shrub belonging to the genus Berberis, known for its small, deep red berries that are commonly used in the preparation of various culinary recipes, especially in jams, sauces, and as an accompaniment to meat and cheese dishes. Its flavor is tart and slightly bitter, which adds a fresh and vibrant touch to preparations.

This ingredient originates from temperate regions of the northern hemisphere, including parts of Europe, Asia, and North America. In cooking, red barberry is valued not only for its flavor but also for its nutritional and medicinal properties.

Among its properties, its high content of antioxidants, vitamin C, and anti-inflammatory compounds stand out, which can contribute to strengthening the immune system and improving digestion. Furthermore, red barberry berries contain berberine, an alkaloid with potential benefits for regulating blood sugar and cholesterol.

In different countries of Hispanic America, red barberry is also known by other names, such as "agracejo", "berberis", and in some regions, it is simply called "barberry". It is important not to confuse it with common barberry (usually with yellow berries), as red barberry is specific due to the color of its fruits and its particular use in gastronomy.