Young, green jackfruit is for savory dishes. Mature, ripe fruit is sweeter and used for desserts.
This dried young, green jackfruit has oxidized a bit giving it a brownish red color which makes for a better, more meat like appearance (if that is important to you) in finished dishes. Unlike stuff canned in brine or water, or fresh, this requires no prep before cooking. It also tastes better IMO.
Here, the term “dried” is a bit of a misnomer. There is a lot of moisture left in this jackfruit. It is wet enough for my vacuum pack machine to suck moisture up before the bag is ready to seal. Rehydration is unnecessary if heating in liquid such as BBQ sauce when making pork-like sandwiches. A slow cooker makes short work of that. It also makes for great jackfruit tacos.
Use what you need and freeze the rest in single serving bags.
https://www.amazon.com/gp/product/B073XNBWQQ/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1
This is the one I used https://www.amazon.com/dp/B073XNBWQQ?ref=ppx_pop_mob_ap_share
I’ve never tried any other jackfruit but I thought this one was great. Like pulled pork.