Anardana is a popular spice made from the dried seeds of pomegranate fruit to give a sour-sweet taste to dishes. It is popularly used in Indian and Middle Eastern cuisine. The pomegranate seeds are dried along with their pulp, either by the method of the sun-drying or industrial dehydration. They are sold in whole or ground form. The origin of Anardana lies in Iran, then it was introduced in the central and southern regions of India from Iran during the first century AD. Now, it is cultivated throughout India, and most extensively in the Himalayan region of northern India. Wild pomegranates are basically used since they are too sour to eat when fresh. The seeds have a reddish-brown appearance with a sticky texture, for which it is sometimes called “pomegranate molasses.”
It is best to buy anardana in the whole form than powdered form as they last longer. Crush the seeds in a mortar and pestle to get more flavor than buying them in powdered form. Buy in small quantities as their requirement is occasional and the amount needed is sparing. Look for softer seeds as they are juicier and more flavorful.
"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”