Hunza apricots grow wild on trees in an area spanning Kashmir to Iran. They are left on the tree until completely dry and then harvested. As they are not treated with sulphur dioxide, they turn brown and have a deep and rich taste. Their relative scarcity makes them expensive. An alternative is to buy cheaper unsulphured, sun-dried apricots. Free from preservatives, they turn a chestnut brown, differing from the usual orange fruit.
