Kurdistan is home to some of the finest pear varieties in the region, yet due to limited attention and support, these flavorful fruits remain largely untapped for export and are primarily consumed locally.
The most exquisite and delicious pears hail from the Sidakan and Penjwen areas. The region of Hawraman produces a distinctive variety called “Sefirme,” a green pear with a sour taste, setting it apart from other types. Khoshnaw areas, particularly Shaqlawa, are also known for their abundant pear production. Pears, alongside other fruits, hold a significant place in Kurdish culture, with many being transformed into jams each year. The famous Sidakan pears, in particular, contribute to the local economy, and gardeners often prepare special boxes of these pears as gifts.
Kurdistan is rich in pear diversity, boasting over fifty varieties. While the pear tree originated in Asia, particularly China, its benefits were praised by medieval physicians. One unique type, “Krosk,” thrives in Kurdistan’s highlands and can be enjoyed well into the colder winter months. Pears are not only delicious but also packed with health benefits. They are high in water content, vitamins, and minerals. Pears are known to quench thirst, reduce fever, prevent vomiting, and ease the hardening of blood vessels. They also act as an antitoxin and soothing agent. The boron found in pears helps retain calcium, promoting bone strength, while their hydroxycinnamic acid content may help lower the risk of stomach and lung cancers.
While some varieties in Kurdistan have undergone genetic modification, they are not yet available in markets. Additionally, a portion of Kurdistan’s pears grow naturally in the mountains and foothills, requiring minimal water—just one rainfall per season. These naturally grown pears are particularly juicy and flavorful. Unfortunately, many of these wild-grown varieties remain underutilized due to the lack of proper attention and investment.