Anardana is the sun-dried seed of the wild pomegranate, used whole or coarsely ground as a tart, fruity souring agent. The dark, sticky seeds carry a raisin-like sweetness edged with sharp acidity and are usually toasted before grinding to deepen their flavour.
Where it comes from
Indian subcontinent, associated especially with Punjabi and North Indian cooking.
In the kitchen
Used as a souring spice in North Indian curries, stuffed breads, and chutneys where a dry, fruity tartness is wanted without added liquid.