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Anardana (dried pomegranate seeds)

Ground spices

Anardana (dried pomegranate seeds)

Punica granatum

Dried sour pomegranate seeds, used whole or ground to add tangy depth to chole, chutneys and breads.

Also called: anardana powder, pomegranate seed powder

  • Fruity & sour
  • No heat
Buying & storing3 recipes

Photo: Miansari66, via Wikimedia Commons (public-domain)

Flavour and aroma

sour, fruity, slightly astringent, raisin-like. Sweet-sour, fruity.

Heat
No heat
Forms
whole, ground

How to use it

  • dry roast · Spice roasting (dry-roasting) technique

    Roast the seeds in a dry pan over low heat for 2–3 minutes, stirring, until they dry out and darken slightly; this makes them grindable.

  • grind · Dry grinding technique

    Grind once cool; leave some coarse for texture.

  • soak

    For chutneys, soak the whole seeds in water for 15–20 minutes and grind with mint and coriander.

  • Chole masala and Punjabi chickpea curry
  • Chutneys
  • Stuffed parathas and pakoras
  • Toasted and ground for marinades

Identifying good quality

Sticky, dark red-brown dried seeds, or a coarse red-brown powder. The seeds should be soft and sour, not hard and dull.

Origin and history

Origin: Wild sour pomegranates of the western Himalaya and the region from Iran to northern India.. Grown and used: Made in Himachal Pradesh, Jammu and Kashmir, Uttarakhand and Pakistan, mainly from wild trees (daru)..

Anardana is the dried seed and pulp of wild sour pomegranates. It gives Punjabi pindi chole, aloo anardana and chutneys a fruity sourness and a darker colour.

Well documented

In masalas, pastes and sauces

Recipes with anardana (dried pomegranate seeds)