Anardana (pomegranate seed), ground

Anardana (Ground Pomegranate Seed)
Sold by the ounce

Anardana is made from dried pomegranate seeds, ground to a coarse, ruby-brown powder. The seeds are sun-dried with their tangy pulp still attached, which gives the spice its 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.

How to use it

• Stir into chana masala, dal, or other legume dishes for tang
• Blend into chutneys, dressings, and yogurt dips
• Work into marinades and rubs for chicken, lamb, or paneer
• Sprinkle over chaat, roasted vegetables, or fresh fruit

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

Storage: Because of its natural fruit sugars, anardana tends to clump. Keep it in an airtight container in a cool, dark place, and break up any clumps with a spoon or a quick pulse in a grinder.