Anardana

anardana a spice consisting of the dried seeds of the pomegranate, is used in India, especially in the north, for acidifying chutneys and some curries. The seeds and pulp are separated from the rind of the fruit and dried in the sun for 10–15 days, turning a reddish-brown. The spice is marketed in this form and ground before use. The seeds of the wild pomegranate called daru which grows on the lower Himalayas reputedly yield the finest anardana.

Julie Sahni (1980) remarks: ‘Many chefs prefer pomegranate over mango powder, as pomegranate seeds impart a distinct sweetish-sour taste to a dish instead of just a sour taste.’