Anardana used in Indian cooking to give a sour-sweet taste to dishes. It is made from the dried seeds of pomegranate fruit .
The seeds are dried along with the pulp, either by sun-drying or other means of dehydration. They are then dried or sold in whole form.
The sweet astringency of the dried seeds and flesh makes them a popular acidulant for Indian dishes, and they are an alternative to mango powder or amchur, which does not have the advantage of also giving some sweetness. Tamarind is used for similar purposes.