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Whats the difference in all the kinds of dates? There's Medjool, Halawi, Deglet Noor, regular pitted dates and Zahidi (there might be a few other's). Is anyone type preferred in making snake types foods like fruit and nut bars and some of the elegant baking items or does it not really matter?
I noticed on one site they were selling "Cooking" Medjool dates that were cheaper and they said that these dates were drier than their "choice" dates but you could always moisten them by soaking them in water. I mean how much are you sacrificing if you can just soak the dates for a while and get the moisture that you want?