Anardana (pomegranate seed), whole

Anardana (Whole Dried Pomegranate Seed)
Sold by the ounce

Whole anardana is made from wild pomegranate seeds that are sun-dried with their tangy pulp still attached. The result is a sticky, chewy, ruby-brown seed with a concentrated sweet-tart flavor: fruity and sour, with a hint of earthy sweetness. It's a traditional souring agent in North Indian, Pakistani, and Persian cooking, used where you'd otherwise reach for tamarind, lemon, or amchur.

Keeping the seeds whole preserves their flavor longer than pre-ground powder. Grind them fresh when you need a powder, or use them whole for a chewy burst of tartness.

How to use it

• Grind fresh and stir into chana masala, dal, or other legume dishes for tang
• Toast lightly and crush over salads, yogurt, or chaat
• Soak in warm water for 15 to 20 minutes to make a tart paste for chutneys and dressings
• Simmer whole in stews, rice dishes, or braises, then leave in or strain out
• Grind into marinades and rubs for chicken, lamb, or paneer

A little goes a long way. Start with 1/2 to 1 teaspoon (ground) per dish and adjust to taste.

Storage: Keep in an airtight container in a cool, dark place. Whole seeds stay fresh far longer than ground, though their natural fruit sugars can make them slightly sticky. If they clump together, just break them apart before using.