It was an impulse buy in a Mid-Eastern store. Any uses for this?
I misunderstood the word "powder". It is sort of like coursely ground pepper with the seeds a little too hard to be pleasant in yogurt.
Looking around it seems to be used in Indian cooking too. It is so unlikely that I am going to make my own Indian food from scratch. So could I add them to something I buy at an Indian restaurant. If so, what would they work in best and how much should I add?
If these get cooked long enough, do they soften? I don't like the way these get stuck in my teeth when they are hard. They are gritty.
Is this just plain old pomegranite seeds or a special wild pomegranite seed? The brand I bought was MDH. The taste is sour and a little citrusy. Sort of the sour type of taste of SweeTarts, but not sweet.
I have a feeling I'm just going to wind up writing off the $1.75 and tossing the stuff, so any ideas would be great. I hate wasting stuff.