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How to Use Pomegranate Powder in Cooking

How to Use Pomegranate Powder in Cooking



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Pomegranate powder, also referred to as anardana, is ground sun-dried seeds harvested from fresh pomegranate. Seeds are often taken from overly sour pomegranates. Most commonly it is used in Indian and Iranian cooking to provide a tart and tangy flavor to curries and other dishes such as chutneys. In addition to infusing a sweet and sour flavor, pomegranate powder acts as a thickener and a preservative, much like lemon juice. Pomegranate powder is available to purchase as a spice or can easily be made at home.

Step 1

Sprinkle pomegranate powder over your favorite side dishes for a dash of flavor. Incorporate the powder by dusting over salads, cold pasta dishes, fruit salad or vegetable casseroles.

Step 2

Add pomegranate powder to traditional Indian dishes such as curry or kebabs. Marinate chicken or lamb in a blend of spices including pomegranate powder prior to cooking, or dust on before frying or baking.

Step 3

Mix pomegranate powder into soups and hearty stews already packed with flavorful meats and vegetables such as potatoes, peas, spinach and chiles for an extra kick.

Step 4

Use pomegranate powder as an attractive garnish and seasoning for dishes such as hummus, a Middle Eastern chickpea-based dip, or baba ganoush, an eggplant spread. Both are commonly eaten with pita bread or pita chips or as an accompaniment to traditional Indian meals.

Step 5

Add pomegranate powder to proteins, particularly meats, for a unique flavor. Use the flavorful powder to season deviled eggs, pork chops or even to spice up bland meatloaf.

Tip

  • Pomegranate powder can be stored for up to one year in an airtight container.