Pomegranate seeds (anardana)
Sweet-tart, fruity spice for curries, chutneys & salads
Pomegranate seeds—known as anardana when dried—bring a sweet-sour aroma with gentle tannic depth. Use them whole for pops of fruity tang or ground for a smooth, lemon-like acidity in spice blends, rubs, chutneys and dressings.
- Botany: Punica granatum
- Part used: seeds/arils, dried (whole or ground)
- Profile: sweet, tart, raisin-fruity with subtle floral notes
- Best for: curries, chutneys, pilafs, salads, spice rubs, yogurt sauces
Aroma & Taste
Bright, jammy acidity balanced by natural sweetness. Ground anardana blends seamlessly; whole seeds add texture and a pleasant bite.
Culinary Uses
- Chutneys & sauces: simmer with tomatoes, onions and chili for a tangy relish.
- Spice blends & rubs: grind and mix with cumin, coriander seed and chili for meat or veg rubs.
- Curries & dals: stir in ground anardana near the end to brighten flavors.
- Salads & bowls: sprinkle whole seeds over grain salads, roasted veg and greens.
- Yogurt dips: fold into yogurt with mint for a quick, refreshing sauce.
How to Use
- Grind: use a spice mill or mortar to make a fine powder for sauces and blends.
- Soak (optional): soften whole seeds 10–15 min in warm water; drain and add to pilafs or stews.
- Balance: pair with fat (ghee/olive oil) or sweetness (tomato, roasted onions) to round the tartness.
Dosage & Kitchen Ratios
- Curries/dals: 1–2 tsp ground per 1 l (4 cups) base, added late.
- Rubs: 1–2 tsp ground per 500 g (1.1 lb) protein or vegetables.
- Chutneys: 1–2 Tbsp ground per 500 g fruit/veg base.
- Salads: 1–2 Tbsp whole seeds per bowl (4 servings).
Pairings
Sumac, mint (mint), cumin, coriander seed, chili, garlic, ginger; tomatoes, onions, eggplant, chickpeas; yogurt, feta and grilled meats.
Ingredients & Allergens
Ingredients: Pomegranate seeds (Punica granatum), dried.
Allergens: none mandatory in EN labeling for this single ingredient.
Storage & Shelf Life
Store airtight, cool, dry and away from light. Best within 12–18 months. Keep powders tightly sealed to prevent clumping.
Substitutes & Notes
Closest swaps: sumac (more lemony), tamarind (sharper sour), or lemon zest + a pinch of sugar for balance.
FAQ
What’s the difference between fresh seeds and anardana?
Fresh seeds are juicy and perishable; anardana is dried, concentrated and used like a souring spice.
Can I grind them in a coffee grinder?
Yes—use a clean grinder dedicated to spices and pulse to avoid clumping.
When should I add ground anardana?
Add near the end of cooking or to dressings so the bright, fruity acidity stays vivid.
Merchant contact: Orlandosidee — Spice Shop (see site imprint for full company details). Email: info(at)orlandosidee.de