Anardana

Made of dried pomegranate seeds or arils, this spice is used in Indian and Pakistani cuisines to add tartness to dishes, and sometimes it replaces pomegranate syrup or molasses in Middle Eastern and Persian dishes. The dried seeds are usually lightly dry-roasted and ground just before being used in curries such as chole (chickpea curry). Be sure to grind the seeds well before adding them to a dish; otherwise they can add a gritty texture to the food.