Dried mulberries are a familiar ingredient to raw foodists. The tiny berries are considered a superfood alongside similar fruits like goji berries, acai berries, and blueberries. You don’t have to be a raw foodist to enjoy eating mulberries, though, or to be able to find them. They’re sold at most health foods stores in the bulk bins, along with many Middle Eastern or Asian grocery stores.

Dried mulberries have a delightful flavor, tasting keenly similar to goji berries with a hint of figs. They have a slight crunch but an overall softness once you get chewing on a handful of them. Needless to say, they’re great straight out of the bulk bin as a midday snack, but they’re also useful in your recipes back at home.

Try substituting dried mulberries for raisins or dried cranberries in your favorite recipes. They will keep in a sealed bag or jar for weeks at a time, and you can store them in the refrigerator for optimal freshness.

Looking for a bit more inspiration? Here are some easy tips for using dried mulberries in your home-spun dishes:

• Spoon dried berries into a finished batch of granola when just out of the oven.
• Add dried berries to a pot of cooking oatmeal in place of raisins or other fruits.
• Add dried berries to raw batter of scones, cookies, or energy bars—they pair exceptionally well with lemon, orange, vanilla, and apricots.
• Make an infused liquor: Add a few handfuls of dried mulberries to a bottle of vodka or gin, seal, and let infuse for a few weeks. Strain and enjoy.
• Make an inspired Indian chutney: Combine soaked dried mulberries with raisins, ginger, and cardamom in a blender. Add enough lemon juice to puree to a thick paste; serve with naan bread and spiced pilafs.
• Add soaked dried berries to a tropical smoothie—choice ingredients to mix with include bananas, coconut, cocoa, oats, and fresh berries.