Sourced from: Ladakh
Local Name: Chuli

Forms: Fresh Apricot, Dried Apricot and Apricot Kernel Oil

Apricot, locally known as Chuli, is classified in Ladakh into two broad categories based on kernel taste. Fruits with bitter kernel are called Khante meaning bitter, while those with sweet kernel are called Ngarmo meaning sweet. The Ngarmo is further divided into two sub-groups based on seed stone color. Fruit with white seed stone is called Raktsey Karpo, while those with brown seed stone are called Nyarmo. Large size fruits are called Chenmo meaning large, while those with small size are called Chun meaning small. Apricots with white seed stone are unique to Ladakh, and are associated with sweet kernel, brightly colored fruit with high Total suspended solids (TSS). Oil extracted from the sweet kernel is used for edible purpose either in pure form or mixed with walnut oil.

The bitter kernel is used for extraction of oil which has religious, cosmetic and medicinal values. Even today, the oil is used as hair oil and is known to relieve backache and joints ache. The oil is popular as body oil and massage oil and is known for its ability to penetrate the skin without leaving an oily feel. Applying warm apricot oil mixed with a pinch of common salt on chest is known to give relief to patients with acidity.