linguistic:voice_change
Culinary

Pomegranate juice can be sweet or sour, but most fruits are moderate in taste, with sour notes from the acidic ellagitannins contained in the juice. Pomegranate juice has long been a common drink in Europe and the Middle East, and is distributed worldwide. 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, 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).

Before tomatoes (a New World fruit) arrived in the Middle East, pomegranate juice, pomegranate molasses, and vinegar were widely used in many Iranian foods, and are still found in traditional recipes such as fesenjān, a thick sauce made from pomegranate juice and ground walnuts, usually spooned over duck or other poultry and rice, and in ash-e anar (pomegranate soup).

Pomegranate seeds are used as a spice known as anar dana (from Persian: 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 a 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 regarded as 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.

In Turkey, pomegranate sauce (Turkish: 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. Pomegranate syrup, also called pomegranate molasses, is used in muhammara, a roasted red pepper, walnut, and garlic spread popular in Syria and Turkey.

In Greece, pomegranate is used in many recipes, including kollivozoumi, a creamy broth made from boiled wheat, pomegranates, and raisins, 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 fruit confectionery used as ice cream topping, mixed with yogurt, or spread as 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.