Editing Pomegranate (section)

==Use==
===Culinary===
{{More citations needed section|date=January 2021}}

[[File:حبوب رمان.jpg|thumb|Pomegranate seeds are edible raw]]
[[File:Pomegranate Stall in Xi An.JPG|thumb|upright|left|A stall selling pomegranate juice in [[Xi'an]], China]]

[[Pomegranate juice]] can be [[Taste#Sweetness|sweet]] or [[Sourness|sour]], but most fruits are moderate in taste, with sour notes from the acidic [[ellagitannin]]s contained in the juice.<ref name=jafc/> Pomegranate juice has long been a common drink in Europe and the Middle East, and is distributed worldwide.<ref>{{cite news | url=http://www.mprnews.org/story/2007/04/20/pomegranate | title=The pomegranate hits the peak of popularity | first=Nikki | last=Tundel | publisher= Minnesota Public Radio | date=20 April 2007 | url-status=live | archive-url= https://web.archive.org/web/20141129014751/http://www.mprnews.org/story/2007/04/20/pomegranate | archive-date=29 November 2014 }}</ref> Pomegranate juice is also used as a cooking ingredient. In Syria, pomegranate juice is added to intensify the flavor of some dishes such as [[kibbeh safarjaliyeh]].

[[Grenadine]] syrup, commonly used in [[cocktail]], originally consisted of thickened and sweetened pomegranate juice,<ref>{{cite book| first= Joseph |last= Favre |author-link=Joseph Favre |year= 1905 |title= Dictionnaire Universel de Cuisine Pratique: Encyclopédie Illustrée D'Hygiène Alimentaire|location=Paris |language= fr |page=1088}}</ref> but today is typically a syrup made just of sugar and commercially produced natural and artificial flavors, preservatives, and food coloring, or using substitute fruits (such as berries).

[[File:Asheanar.jpg|thumb|A bowl of ''[[ash-e anar]]'', an Iranian soup made with pomegranate juice]]

Before tomatoes (a New World fruit) arrived in the Middle East, pomegranate juice, [[pomegranate molasses]], and [[vinegar]] were widely used in many Iranian foods; this mixture still found in traditional recipes such as ''[[fesenjān]]'', a thick sauce made from pomegranate juice and ground [[walnut]]s, usually spooned over [[Duck (food)|duck]] or other [[poultry]] and rice, and in ''ash-e anar'' ([[pomegranate soup]]).<ref>{{cite book | last1 = Burke | first1 = Andrew | title = Iran | publisher = Lonely Planet | date = 15 July 2008 | page = 82 | url = https://books.google.com/books?id=gEca_4iSNCUC | access-date = 29 November 2010 | isbn = 978-1-74104-293-1 | quote = The anar (pomegranate) is native to the region around Iran and is eaten fresh and incorporated in a range of Persian dishes most famously in ''fesenjun'', but also in ''ash-e-anar'' (pomegranate soup) and in rich red ''ab anar'' (pomegranate juice).}}</ref><ref>{{cite web |url=http://www.internetserver.com/isc/cookbook/asheanar2.html |title=Ash-e Anar |website= Internetserver.com |access-date=14 June 2012 |url-status=live |archive-url= https://web.archive.org/web/20120211102205/http://www.internetserver.com/isc/cookbook/asheanar2.html |archive-date=11 February 2012 }}</ref>

Pomegranate seeds are used as a spice known as ''anar dana'' (from {{langx|fa|anar + dana}}, pomegranate + seed), most notably in Indian and [[Pakistani cuisine]]. Dried whole seeds can often be obtained in ethnic Indian markets. These seeds are separated from the flesh, dried for 10–15 days, and used as an acidic agent for [[chutney]] and [[curry]] preparation. Ground ''anardana'' is also used, which results in deeper flavoring in dishes and prevents the seeds from getting stuck in teeth. Seeds of the wild pomegranate variety known as ''daru'' from the Himalayas are considered high-quality sources for this spice.

Dried pomegranate seeds, found in some natural specialty food markets, still contain some residual water, maintaining a natural sweet and tart flavor. Dried seeds can be used in several culinary applications, such as [[trail mix]], granola bars, or as a topping for salad, yogurt, or ice cream.

[[File:Pomegranate lambchops.jpg|thumb|right|Turkish lamb chops with candied [[figs]] and herbed mashed [[potato]]es, garnished with pomegranate]]

In Turkey, pomegranate sauce ({{langx|tr|nar ekşisi}}) is used as a salad dressing, to marinate meat, or simply to drink straight. Pomegranate seeds are also used in salads and sometimes as garnish for desserts such as ''[[güllaç]]''.<ref>{{cite news|first=Müge |last=Akgün |title=Güllaç, a dainty and light dessert |url=http://www.turkishdailynews.com.tr/article.php?enewsid=83942 |archive-url=https://web.archive.org/web/20080523122925/http://www.turkishdailynews.com.tr/article.php?enewsid=83942 |url-status=dead |archive-date=23 May 2008 |work=Turkish Daily News |publisher=DYH |location=Istanbul |date=22 September 2006 |access-date=26 December 2007 }}</ref> Pomegranate syrup, also called pomegranate molasses, is used in ''[[muhammara]]'', a roasted [[Capsicum|red pepper]], walnut, and [[garlic]] spread popular in [[Syria]] and Turkey.<ref>{{cite book |last=Malouf |first=Greg and Lucy |title=Saha |year=2006 |publisher=Hardie Grant Books |location=Australia |isbn=978-0-7946-0490-5 |page=46 }}</ref>

In Greece, pomegranate is used in many recipes, including ''kollivozoumi'', a creamy broth made from boiled wheat, pomegranates, and [[raisin]]s, [[legume]] salad with wheat and pomegranate, traditional Middle Eastern lamb [[kebabs]] with pomegranate glaze, pomegranate [[eggplant]] relish, and [[avocado]]-pomegranate dip. Pomegranate is also made into a [[liqueur]], and as a popular [[Greek sweets of the spoon|fruit confectionery]] used as [[ice cream]] topping, mixed with [[yogurt]], or spread as [[fruit preserves|jam]] on toast.

In Mexico, pomegranate seeds are commonly used to adorn the traditional dish ''[[chiles en nogada]]'', representing the red of the [[Mexican flag]] in the dish which evokes the green (poblano pepper), white (''nogada'' sauce) and red (pomegranate seeds) tricolor.

===Other uses===
Pomegranate peels may be used to stain wool and silk in the carpet industry.{{citation needed|date=November 2024}}