Anardana
By: Carrie Barr

About

Made of dried pomegranate seeds, this spice has a mildly fruity, sweet and sour flavor. Used in India to sour chutneys they are also used in pastries and breads in the Middle East. Try grinding and sprinkling over salads or vegetable dishes.
Dried wild pomegranate seeds. They are used as an acidic ingredient in curries and chutneys. Ground anardana is also made and imparts and deeper flavor.

Information
Other names: దానిమ్మ గింజలు, Pomagranate Seed, Dried Pomegranate Seed, अनारदाना
Translations: Анардана


Physical Description
These are dried seeds of pomegranate, usually sun dried. Used mainly in chutneys and Chapli Kabab in Pakistan, and in many dishes in Arabian counties.
Colors: Pink to Blood Red


Tasting Notes
Flavors: sweet and sour
Mouthfeel: Tart
Substitutes: Imli


Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: january, september, opctober, november, december
Choosing: Should free from any artificial colouring and food acid
Buying: Grocessary shops and in Packets



Preparation and Use
Anaddana Chutney, Chapli Kabab,