Anardana
Dried sour pomegranate seed, a tart, chewy spice used in North Indian and Persian cooking.
Also: dried pomegranate seed, narshab, daruna, anar dana
Anardana is made from the arils of wild or sour pomegranates, dried in the sun until they are dark red, sticky and wrinkled. The tartness is deep and fruity, and the texture is chewy. Cooks in Punjab and Rajasthan use whole or ground anardana in chole, samosa fillings, chutneys and chaat masala, and Persian cooks use the seeds in stews. It adds sourness that tamarind and amchur do not, with an earthy fruit note. The ground form is gritty, so most recipes sieve it. Keep the dried seeds in a sealed jar, and toast lightly before grinding.