The fruits of the common quince are native to Iran, the Caucasus, Central Asia and the south of the Arabian Peninsula. It has been cultivated here since the Middle Ages and has even gone wild in some places.

The fruits are mainly used in the Mediterranean and Central Asia for jams, marmalades and jellies. It is likely that quince jam gave rise to the word marmalade. They were also used for preserving or fermenting. Quince was also boiled and served hot with cream or butter as a dessert. The Portuguese bake quince with apples – known as marmelo. On the Balkan Peninsula, they distil rakija from them.

It has a bitter taste, stimulates transformation and has a refreshing nature.