Anardana is a spice made from dried pomegranate seeds and pulp, mainly used in Indian and Pakistani cuisine to add acidity to dishes. It is made from wild pomegranates grown in the southern Himalayas and is dried traditionally in the sun or mechanically. Anardana powder and seeds are available for purchase, as well as pomegranate molasses.
Anardana is the name of a culinary spice made from the dried seeds and pulp of some varieties of pomegranate (Punica granatum) which are too acidic to be eaten fresh. Wild pomegranates, known as daru and grown in the southern Himalayas, are believed to produce the highest quality seeds to produce the sticky spice, although it is also made from cultivated fruit. Wild pomegranates are preferred, however, as they can be grown easily with almost no care or maintenance until the fruit is ready to pick. The small pomegranate fruits reach a diameter of only 2.5 inches (6.35 centimeters) with a tough outer rind and dark red to pinkish white seeds.
The name Anardana comes from the Persian anar (pomegranate) and dana (seeds). The spice is used most frequently in Indian and Pakistani cuisine to add acidity to dishes and sometimes in Middle Eastern or Persian foods to replace pomegranate syrup. Mainly used for vegetables and legumes, anardana is also sometimes used to flavor meat dishes. In India, reduced pomegranate juice, or grenadine, is used to marinate meat, as its enzymes tenderize it and add a subtle flavor. Anardana spice is believed to produce a similar result when used in the same way.
The pomegranate seeds and pulp are dried together to form anardana and, due to their extremely sticky texture and reddish-brown color, are sometimes called “pomegranate molasses”. The traditional drying method is to spread the pulp and seed mixture on the roofs and let them dry in the sun for about two weeks. This method is still used today, although it is considered unhygienic because the pulp is often covered in dirt and dust. Mechanical drying is now being used more frequently, as it dries fruit in less time (5 to 48 hours in a food dehydrator) and produces a more sanitary final product.
Both anardana powder and seeds are typically available for purchase in the food markets of the Middle East and India. The powdered spice is preferred for its ease of use in cooking, but anardana seeds keep longer and provide additional texture to food. Pomegranate molasses, which contains the pulp and seed together, can also be found for purchase and can be used in a similar way to pomegranate syrup. In powdered form, the spice is often added to spiced chickpeas or used in combination with other herbs and spices as a marinade for meats and vegetables. Pomegranate molasses can be sprinkled on crepes or other desserts.
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