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

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Louise Hay
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Anardana: What is it?

L'anardana is a spice, mostly known in the Middle East. It is obtained by dried seeds and pulp of wild pomegranate. Dried powder can also be obtained from pomegranate fruit commonly available on the market.


Anardana looks like one powder with a characteristic brick red color, more or less intense depending on the type of drying, from sour and sweetish hint.


In Indian cuisine Wild pomegranate molasses is also used.

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

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

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


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

 

Read also Pomegranate, fruit of the eternal return >>

 

Uses of anardana

L'anardana commercially available comes in the form of a powder, sometimes coarsely chopped, other times finer. You can experiment with the use of anardana in various recipes: in traditional Middle Eastern cuisine it is used like other spices such as curry, coriander, turmeric, and blends such as masala.


Si adds, during cooking or at the end of cooking, to vegetables, as in anardana bhindi, an Indian recipe based on zucchini, with meats to marinate them, or with hummus and tahini.

Il flavor anardana is sour fruity and slightly sweet aftertaste. This is why it can be used well in recipes that involve the use of lime, lemon and citrus, combined with yoghurt sauces or milk-based desserts, including vegetable ones.

I dried pomegranate seeds Whole or coarsely chopped can be used as muesli, in the energy bars homemade, in addition to puddings and pudding, in the salads or in the desserts.


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

If using the anardana as a decoction the acidic aroma will be enhanced, while added to boiling water but with the flame out it will release its sweeter aroma.

 

Anardana: where to find it

The anardana is not very common. It is found in ethnic or spice shops specializing in Indian cuisine.

It is easier to find the dry pomegranate seeds, which can be toasted and then pounded in a stone or wooden 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 away from light for about 6 months.


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

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

Divide them and dry them with absorbent paper, and then insert into thedryer at 40 degrees for about 8 hours. And here is the basis for preparing the anardana, by inserting the dried seeds in a pepper mill.

 

Read also Pomegranate: properties of the exotic fruit >>

 

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