Anardana is used in 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.