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Also known as: anardana powder, ground dried pomegranate seeds, anardana churna, sukhe anar ke dane ka powder, pomegranate seed flour
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
It is primarily used as a souring agent in Indian and Middle Eastern cuisines, adding a tangy, slightly fruity flavor to curries, chutneys, and marinades.
When stored in an airtight container in a cool, dry place, it can last for up to 12 months. Its potency and aroma will gradually decrease over time.
Amchur (dried mango powder) is the best substitute. Alternatively, lemon juice, tamarind paste, or sumac can be used to provide a similar acidity.
Yes, pure dried pomegranate seed powder is naturally gluten-free as it is derived solely from fruit seeds.
No, it is much more acidic and less sweet than fresh pomegranate. It has a concentrated tartness and a slightly nutty, earthy undertone.
Yes, it can be added to sourdough or specialty breads and muffins for a unique tangy flavor profile, though it is more common in savory dishes.
Look for a dark reddish-brown color and a strong, tangy aroma. Avoid powders that look clumped (indicating moisture) or have a very dull, greyish tint.
Pomegranate seeds contain oxalates; while generally safe in spice quantities, individuals on low-oxalate diets should consult a doctor.
dried pomegranate seed powder is a versatile ingredient found in cuisines around the world. With 372 calories per 100g and 4.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Discover 10 recipes featuring dried pomegranate seed powder with step-by-step instructions.
Browse recipes →Yes, by sun-drying or dehydrating fresh pomegranate seeds until they are brittle and then grinding them into a fine powder using a spice grinder.
It does not fully dissolve as it contains fibrous seed particles, but it disperses well in sauces and gravies.