Anardana Pomegranate seeds

also: Pomegranate seeds

Description:
Pomegranate seeds are used especially in Indian and Oriental cuisine. The dried kernels are called anardana. In North India, the crushed or mortared seeds are used to flavor lentil dishes or stewed vegetables. Similar to amchur or tamarind, they are said to give the dish a fruity and sour note. In the Near and Middle East, the seeds add a sweet and sour flavor to rice dishes. Anardana can also be found in salads or on hummus, a sourly spiced eggplant puree. Fresh pomegranate seeds are predominantly used for desserts.

Usage:
The sticky seeds can be crushed with a mortar. In most cases, however, they are sprinkled over the finished dish. By soaking, the seeds become softer again and gain some volume.

Known dishes:
Hummus, pilaf, muhammarah.

Aroma/Taste:
Acidic-fresh, fruity.

Harmonizes with:
Sesame, clove, cardamom, fenugreek, cinnamon, rose petals, coriander.

Origin:
India