Anardana: what it is, how to use it and where to find it



Anardana: what it is

Anardana is a spice, known above all in the Middle East. It is obtained from the dried seeds and pulp of wild pomegranate . The dried powder can also be obtained from the pomegranate fruit commonly found on the market.

Anardana appears as a powder with a characteristic brick red color, more or less intense depending on the type of drying, with an acid and sweet taste .

In Indian cuisine wild pomegranate molasses is also used.

In the kitchen it is used for recipes based on meat and vegetables, to give a touch of acidity and color to marinades and sauces, and even to desserts.

The pomegranate fruit is a powerful antioxidant, due to the concentration of flavonoids . It also has diuretic, anti-inflammatory and protection properties of the cardiovascular system, because it allows to balance the concentration of cholesterol in the blood.

Finally, the pomegranate is a useful gastroprotector both in the case of gastritis, intestinal problems, constipation and slowed transit. Furthermore, the pomegranate, and consequently also the anardana, is rich in iron and zinc, which is therefore useful in the case of anemia.

Anardana maintains part of the antioxidant qualities of the fresh fruit: the ideal is when the pulp and the seeds are dried at temperatures below 60 degrees and for longer, with good ventilation, and then ground with stone or dry mortar.

Uses of anardana

The anardana available on the market comes in the form of a powder, sometimes coarsely chopped, sometimes thinner. One can experiment with the use of anardana in various recipes: in traditional Middle Eastern cuisine it is used like other spices like curry, coriander, turmeric, and blends such as masala.

It is added, during cooking or at the end of cooking, to vegetables, such as in Bhindi anardana, an Indian recipe based on zucchini, with meat for marinating, or with hummus and tahin .

The taste of anardana is sour, with a fruity and slightly sweet aftertaste . For this reason it can be used well in recipes that involve the use of lime, lemon and citrus fruits, combined with yogurt sauces or milk-based desserts, including vegetable desserts .

Dried pomegranate seeds whole or coarsely chopped can be used as muesli, in homemade energy bars, in addition to puddings and puddings, in salads or desserts .

The finest powder, the real spice called anardana, can be used instead diluted in water or tea as a food supplement, both hot and cold: a meager spoon in half a liter of boiling water is enough.

If you use anardana as a decoction you will exalt the sour aroma, while added to the boiling water but with the flame out it will release its sweetest aroma.

Anardana: where to find it

Anardana is not widespread. It is found in ethnic or spice shops specializing in Indian cuisine .

It is easier to find dry pomegranate seeds, which can be roasted and then crushed in a stone or wood mortar or ground in a coffee grinder : in this way you can create your own anardana powder at home, which will be kept in a dry place and protected from light for about 6 months.

Pomegranate seeds can also be dried in a dryer or in a kiln that allows you to control low temperatures.

Just extract the fruit of a common pomegranate, ripe, the seeds, taking care not to crush them.

Divide and dry them with absorbent paper, and then place in the dryer at 40 degrees for about 8 hours. And here is the base for preparing anardana, inserting the dry seeds in a pepper mill.

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