Pomagranate (Anardana Powder)
The name pomegranate derives from medieval Latin pōmum "apple" and grānātum "seeded".
After opening the pomegranate by scoring it with a knife and breaking it open, the arils (seed casings) are separated from the peel and internal white pulp membranes. Separating the red arils is easier in a bowl of water, because the arils sink and the inedible pulp floats. Freezing the entire fruit also makes it easier to separate. Another very effective way of quickly harvesting the arils is to cut the pomegranate in half, score each half of the exterior rind four to six times, hold the pomegranate half over a bowl and smack the rind with a large spoon. The arils should eject from the pomegranate directly into the bowl, leaving only a dozen or more deeply embedded arils to remove.
Pomagranate– Names in different Indian Languages.
Hindi – Anardana , Bengal – Dalim, Gujrati – Dadamnabee, Punjabi – Anar
Urdu – Anardana
Pomegranate aril juice provides about 16% of an adult's daily vitamin C requirement per 100 ml serving, and is a good source of vitamin B, potassium and flavonoids. Pomegranates are listed as high-fiber in some charts of nutritional value. That fiber, however, is entirely contained in the edible seeds which also supply unsaturated oils. People who choose to discard the seeds forfeit nutritional benefits conveyed by the seed fiber, oils and micronutrients.
The entire seed is consumed raw, though the watery, tasty aril is the desired part. The taste differs depending on the subspecies of pomegranate and its ripeness. The pomegranate juice can be very sweet or sour, but most fruits are moderate in taste, with sour notes from the acidic tannins contained in the aril juice. Pomegranate juice has long been a popular drink in .Indian cuisine
Thickened and sweetened pomegranate juice used in cocktail mixing.
Wild pomegranate seeds are used as a spice known as anardana most notably in Indian and Pakistani cuisine, but also as a substitute for pomegranate syrup in Persian cuisine. Dried whole arils can often be obtained in ethnic Indian subcontinent markets. These seeds are separated from the flesh, dried for 10–15 days and used as an acidic agent for chutney and curry preparation. Ground anardana is also used, which results in a deeper flavoring in dishes and prevents the seeds from getting stuck in teeth.
Dried pomegranate arils, found in some natural specialty food markets, still contain the seed and residual aril water, maintaining a natural sweet and tart flavor. Dried arils can be used in several culinary applications, such as a topping for salad, yogurt, or ice cream.
Dried Pomagranate is used in various Indian curries like ‘ Punjabi Chole’ and’ Chola batura’.
Fresh Pomagranate can be refrigerated for a week . dried pomegranate can be stored in airtight containers for atleast 6 months.
It is advisable to check inside pomegranate by cutting it to see if it has not spoiled as from outside it is very difficult to judge it.