Anardana Spice and use:
The crushed seeds of the delicious pomegranate fruit, which adds a souring taste to curries (spicy dishes.) The tang adds a dimension to the flavor that is specific to Indian food. Use when making sweet and sour sauce, sour soup, use in vegetables, in Iran it goes into fesenjan, chicken in walnut-pomegranate sauce; in Armenia and Georgia, it’s used to make sauces for kebabs. When used to marinate meat, it also acts as a tenderizer because of the enzymes it contains.
Anardana may be hard to find in America. But you can order it from Amazon or find it at a local Indian grocery specialty store.