Large apricots with tender pulp. The aroma is strong, and the acidity and longing are in harmony just right. Fruits that have been used for medicinal purposes since ancient times Apricots, which have been cultivated since around 3000 BC, are found in eastern China. In China, apricots are placed in the soil, rotted, and the seeds are taken out to make apricot kernels, which are a traditional Chinese medicine. In Japan, in the ancient collection of Japanese medicines of the Heian period, "Daido Clan", there is a Japanese name for apricot, tang peach, and the use of dried pulp, and prescriptions for hot weather and cough medicine by immigrants from China have been preserved. By the way, apricot is the English name for apricots. Medicinal properties known from the old days of apricots Apricot kernels are shade-dried kernels in the shells of ripe apricot seeds. As a Chinese herbal medicine, it has been used as an antitussive expectorant, diuretic, chest pain and edema. It is a glycode, amygdalin. When the apricot kernels are compressed, apricot seed oil is made, and when water is added to the subsequent dregs and distilled, apricot kernel water is made. Even in Japan, apricot pills are used as a medicine to improve the eyes and ears, and apricot kernels are used as a treatment for diarrhea, especially dried fruits picked before the seeds have yet to appear, and are said to be effective for swelling caused by decreased function of internal organs and fever, and are also good for butterbur in the throat and cough that is difficult to cut. Beta-carotene has an antioxidant effect and suppresses the generation of active oxygen in the skin and retina of the eye exposed to ultraviolet rays, and in animal experiments, natural beta-carotene contained in foods has quietly had remarkable effects, especially on lung cancer and skin cancer, especially in smokers. Excellent beta-carotene in dried apricots The largest consumer of dried apricots is the United States. Japan imports a small number of Turkish products. Dried apricots have the property of warming the body, and it is said that eating a little bit every day improves sensitivity to cold.