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Pomegranate is an ingredient used in Indian cooking
Other Names:  
Anaar, Madulai

Pomegranate is among the most popular, nutritionally rich fruit with unique flavor, taste, and heath promoting characteristics. It has novel qualities of functional foods often called as “super fruit.”  Pomegranates are round, reddish gold with juicy cruncy kernels inside.  It is held in a cream colour bitter membrane that is inedible.  There are two types of pomegranates in India, one which has a golden skin with whitish to light pink coloured seeds whereas the other one has a burgundy red skin with deep red coloured seeds.

Commonly used in: 
The dried seeds are used as a souring agent in Indian cuisines. Pomegranate juice can be used in soups, jellies, sorbets, sauces,as well as to flavor cakes, and baked apples.  It is used to garnish on salads. The concentrated juice when added in cooking, gives a unique flavor and intense sweet taste.

Health Benefits:  
A good source of antioxidant vitamin-C, vital B-complex groups of vitamins such as pantothenic acid (vitamin B-5), folates, pyridoxine and vitamin K, and minerals like calcium, copper, potassium, and manganese.  It is also used for diarrhea, hoarseness or loss of voice, stomach ache, hyperacidity, poor appetite and digestive disorders, nausea and morning sickness, fever, teeth and gum disorder, skin irritation caused by intestinal worms and bleeding piles

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Pomegranate's recipes

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light meals and snacks  
side dishes  


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Subbalakshmi Renganathan

Subbalakshmi Renganathan

Subbalakshmi Renganathan is an expert of traditional Tamil cooking who inspires everyone through her simple, innovative blog.

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