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Also Known As : Dried Pomegranate Seeds, Dalim, Dalamb Dadam, Dalimbari, Dalimba, Dannima Pandu, Dalimb
Technical Name : Punica granatum


Taste Profile

It has a mildly sweet and tangy taste.

Usage Tips

  1. Anardana can be used in Indian and Persian cuisine as a souring agent, much like sumac or amchoor.
  2. It can be used in sour chutneys or as a sprinkling over salads.
  3. It can also be used to garnish dishes such as hummus, salads and tahini.
  4. It can also be a wonderful addition to vegetable and legume dishes like Chole, Dal Tadka and Aloo Anardana.

Common names and forms

  1. Anardana seeds
  2. Dried Pomegranate Seeds
  3. Pomegranate Seed


Anardana is made from the dried seeds of pomegranate fruit. It is a spice used in Indian cooking to give a sour-sweet taste to dishes. The seeds of pomegranate fruit are dried for 10-15 days along with the pulp. Bits of its pulp remains on the seeds as they dry, the sticky seeds are used as a souring agent in Indian cuisine. It is used mainly in vegetable and legume dishes.

Health benefits

  • Anardana is rich in vitamin C which is great for immune system.(1)
  • It contains potassium that reduces blood pressure.(1)
  • It also contains copper that prevents premature aging.(1)

Selection Guide

Anardana is available in powdered as well as whole form. Whole dried seeds last longer than the Anardana powder.

- Disclaimer
"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.”