Also known as:
Anardana are the dried seeds of varieties of pomegranate (Punica granatum) too sour to eat as fresh fruit; they have a tangy, fruity flavor. The wild pomegranate called daru, which grows in the southern Himalayas, is reputed to yield the best anardana. Though used mostly for vegetables and legumes, anardana also flavours Moghul-style dishes. Bits of pomegranate pulp remain on the seeds as they dry, so they're a bit sticky and serve as a souring agent in Indian cuisine. The seeds are roasted and then ground and used instead of lime juice especially in places that have winters and fresh limes are not available.Commonly used in:
Alternative for raisins in cakes and other European sweets, imparts a sweet/sour flavor to vegetables and legume dishes, serves as a thickening agent, adds a delicate but rustic sour taste to any dish, used often to garnish dishes such as hummus, salads and tahini etc.
Among other things, Vitamin C present in the anardana helps the body to develop resistance against infections and boost the immunity. Along with these functions