AWAFI MILL Pomegranate Seed (Whole Anardana) | Tangy-Sweet Dried Seeds for Chutneys, Chole, Achar, Spice Rubs, Salads and Baking - 500 g | 17.6 Oz

AWAFI MILL Pomegranate Seed (Whole Anardana) delivers a vivid tangy-sweet accent with soft fruit complexity. Use it as a natural souring ingredient in chole/chana masala, chaats, kebab marinades, and achar, or grind to lift chutneys, dips, and spice rubs. Whole seeds bring pleasant texture to salads, pilafs, raitas, and flatbreads, while a light toast deepens aroma for richer gravies and roasted vegetable dishes. An easy pantry staple for chefs and home cooks who want layered acidity without harshness.

Step-by-Step Usage Instructions

Quick Toast (Flavor Boost): Warm a dry pan on low → add 1–2 tbsp anardana → stir 1–2 minutes until aromatic → cool → use whole or grind.

Chutney/Paste: Soak 2 tbsp seeds in warm water 10 minutes → drain → pound with mint/cilantro, green chili, garlic, and jaggery/salt → adjust to taste.

Chole/Gravies: Grind 1–2 tsp and stir into masala during simmering for rounded tartness; add more to taste near the end.

Spice Rub/Chaat Mix: Pulse seeds with cumin, coriander, chili, and black salt → dust over roasted veg, paneer, or chaats.

Salads & Pilafs: Soak briefly to soften → toss through grains, roasted veg, or leafy salads for pops of sweet-tart flavor.

• Authentic whole anardana — Naturally dried pomegranate seeds with bright tangy-sweet notes and gentle fruitiness that lift savory and sweet recipes alike.
• Sourness with character — Adds nuanced tartness compared to lemon or vinegar, bringing depth to chole, kebab marinades, chaats, and roasted veg.
• Versatile across cuisines — Pulse into spice blends, pound for chutneys and relishes, fold into salads and pilafs, or sprinkle over flatbreads and yogurt bowls.
• Use whole or ground — Toast lightly for a nutty edge, grind for quick dispersion, or soak briefly to plump before folding into dishes.