Fresh pomegranate season may have ended, but it's still possible to cook with these fruits in their dried, spice form. Dried pomegranate seeds, also known as anardana, are a fairly new ingredient for us, but here are some of the things we have learned. Dried in the sun or with a dehydrator, the pomegranate seeds may be left whole or ground into a powder. The anardana we bought (pictured) was crushed until crumbly and slightly sticky. It has a deep, concentrated tartness and only a faint hint of the fresh pomegranate's sweetness. Although not identical, the flavor is related to lemon, sumac and tamarind.
Emily Ho is a writer, recipe developer, and educator. She lives in Los Angeles, where she teaches classes on food preservation, wild food, and herbalism. Emily is a Master Food Preserver and founder of LA Food Swap and the international Food Swap Network.
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