Anardana

Anardana's name derives from the Persian anar (pomegranate) and dana (seeds). The spice is used most frequently in Indian and Pakistani cuisine to add tartness to dishes, and sometimes in Middle Eastern or Persian foods to replace pomegranate syrup. Used mostly for vegetables and legumes, anardana is also sometimes used to flavor meat dishes. In India, reduced pomegranate juice, or grenadine, is used to marinate meat, since its enzymes tenderize and add subtle flavor. It is believed that the anardana spice produces a similar result when used in the same way.