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Chapter 1 of 15

Quince

If You Read Nothing Else

A single whole quince, pale yellow-green and pear-shaped, standing upright on a plain grey table
A ripe quince is hard and heavy for its size — it is cooked, almost never eaten raw.

One of the highest-pectin fruits are a soluble fibre that gently supports digestion and post-meal glucose response.

Traditionally cardiotonic in Persian medicine: quince syrup and jam were the classical after-illness rebuilder.

Quince seed tea (loāb-e beh) is a soothing demulcent (coats and soothes irritated tissue) for a dry, irritated throat — steep whole, never crush.

Cook fully: raw quince is hard, astringent (tightens tissue and leaves a dry feeling in the mouth), and unpleasant. Poaching converts the tannins (plant compounds that give a dry, puckering taste) into the signature amber sweetness.