Black grape Sia -e- Qysari

Ark of taste
Back to the archive >

Angor Sia -e- Qysari

These medium-sized fruits vary in diameter, between 2 and 3 cm, and weigh between 2 and 3 grams. The elliptical, seedless fruits begin as light black at the beginning stages of ripening and mature as dark black fruits. Within the clusters the individual berries vary in size, with larger fruits at the top and smaller ones at the bottom. The medium-sized clusters weigh between 0.5 to 0.8 kilograms.
This grape is sweeter than other seedless varieties. The skin is not very thick, has waxy coverings on the outer part, and is fleshier than all other types of seedless grapes.
Black grape is a native grape of the Qysar district in the Faryab province. This grape is also called Qysari grape and the raisin that is produced from it is known as Kishmish Qysari. This grape variety can also be found in the Jowzjan province but doesn’t have the same characteristics as the one grown in Qysari district.
The Angor Sia vine grows 2 to 3 meters tall as a shrub with runner stems covered by dried skin. The most convenient temperature for its growth is between 18 to 25 0 C and for fruit ripening is about 35 to 40 0 C.
The grapes are traditionally grown in vineyards in earthen mounds or earth–trellised systems.
Local farmers propagate it by cuttings during the month of January, using branches from the prior year. The cuttings are selected from the middle part of the branch at 50 to 60 cm in length, put under the ground until the middle of March, and then soaked for 48 hours before sowing. It has a flat and shallow roots system with small green leaves with deep incisions in the margins. . The flowers grow in clusters on the opposite side and leaves appear along the shoot in the middle of April. The grapes are harvested by hand and are spread on the roof with their clusters to dry directly under the sun. The drying process takes between 2 and 3 weeks, with the raisins then being separated from their clusters and stored in a dry, cool room at a normal temperature between 20 to 30 ° C.
The black grape is used fresh, for the preparation of juice, but mostly to produce black raisins under the sun, locally called Angor Saia Qysar. This grape is an important variety because of its seedless nature, making the production of seedless black raisins relatively easier. This is the preferred raisin to use in the traditional dish called Uzbek Plow, which consists of rice, beef or lamb, linseed or flax oil, black raisin, carrot, salt, and cumin. This grape is also used to produce homemade vinegar and jam.
Angor Sia (black grape) is one of the many native market-friendly native varieties available in the Faryab province. It is produced only in Faryab and in Jawzjan but those grown in the Qysar district have a higher quality and more unique taste than other black grapes grown elsewhere.
Several dwellers in the region of Faryab have dedicated their production for the making of Kishmish -e- Sia Qysari. Traditionally, communities believe that this raisin has a positive effect on diabetes and use it to replace artificial sweeteners. The Kishmish-e-Sia Qysari is one of the most important dry fruit products in the Faryab and Jowzjan provinces. From there, it is exported to many raisin markets across the country. It is also exported to different countries in Europe, Asia and the Americas.
Since 2006, the export of fresh and dry grapes has increased dramatically. While different varieties intended for export to Gulf countries and India have gained momentum, many farmers keep this variety in their vineyards, particularly for the production of black raisin. Efforts have been made to motivate farmers to save the native varieties and to extend the black grape orchards all over the country. The region has a favorable climate for the growth of this grape and this effort is an attempt to increase the income of rural communities.

Back to the archive >



Other info


Fruit, nuts and fruit preserves

Nominated by:Abdullah Faiz