What is anardana?
Anardana is made by drying pomegranate seed together with the pulp or aril around it. The Spices Board of India identifies the seed dried with pulp as a spice used in many dishes. S.K. Traders' anardana has a distinctly khatta—tangy and sour—character.
In the lower Himalayas, wild or sour pomegranate has a long association with anardana. The final colour, tartness, seed hardness and moisture can vary with fruit variety and processing.
How cooks use it
- Ground into masala and seasoning blends
- Added to chana, curries and slow-cooked dishes
- Used in chutneys and relishes
- Crushed into marinades for a fruit-led acidity
- Included in breads, pilafs and regional preparations
Whole, crushed or powdered?
Whole anardana
Useful when visible texture is welcome, or when the cook wants to toast and grind the ingredient freshly.
Crushed or ground anardana
Disperses more evenly in spice blends, marinades and gravies. Grind only as much as needed when freshness and aroma matter.
Storage
Keep anardana dry, sealed and protected from heat, direct light and humidity. A clean, low-moisture storage environment helps preserve flavour and reduces clumping.