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Anardana is a spice used in Indian cooking to give a sour-sweet taste to dishes. It is made from the dried seeds of pomegranate fruit

Anardana is used in Pakistani, Indian and Persian cuisine as a souring agent, much like sumac or amchoor. Slow air drying makes it more molasses-like than fresh pomegranate, so it adds depth of flavor as well as brightness. While other sour spices are best as finishing touches, anardana can enrich a sauce or braising liquid for as long as you like, and it only gets better with time. Slow cooked with chicken legs or lamb, the result is rich and profound.