Botanical Name: Punica granatum

Common Name:

English: Pomegranate
Ayurvedic: Daadima, Daadimba, Dadimacchada, Lohitapuspa, Dantabija, Raktapushpa, Dantabijaa, Raktakusumaa,
Unani: Anaar, Roomaan, Gulnaar, Gulnaar Farsi.
Siddha/Tamil: Maathulai

Also, known as: Tubtim, Anar, Anara, Anardana, Anar-Ke-Per, Carthaginian Apple, Dadam, Dadama, Ddima, Dadimba, Dadima-Phalam, Dalima, Dalimb, Dalimba, Dalimbay, Dalimbuhannu, Dalimo, Danimma, Darakte-Naiar, Darimba, Darinko Bokra, Daru, Delima, Delum, Delun, Dhalima, Dila Dae Lok, Dlima, Ende Limau, Gangsalan, Glima Glineu Mekah, Granada, Granaat, Granade, Granado, Granatbaum, Granatum, Grenadier, Grenadillo, Granaatappel, Granatapfel, Gul Armini, Gulnar, Jaman, Jeliman, Kupchaphala, Lelo Kase, Lohitpushpaka, Madalai, Maadalai, Madalam, Madalangkai, Matalam, Mathalanarkom, Melograno, Mkoma Manga, Nar, Pomegranate, Posnar, Qsur Roman, Qsur Rommam, Quishr-Al-Romman, Quishr-Romman, Ranato, Romã, Roman, Romeira, Rommam, Roman Amruj, Romanzeira, Roumammam-Goulnar, Ruman, Rumman, Rumau, Sekiryuu-Karpi, Seog-Ryu, Seokryupi, Shajratur-Rummam, Sham-Al-Rumman, Shih Liu Pi, Shiliupi, Shukadana, Talima, Thab Thim, Thap Thim, Zakuro-Juhi, Shi liu, Zakuro, and Tap tim

Habitat: Eastern Mediterranean to northern India

Origin: india

Harvested: Wild or cultivated

Parts Used: Fruit peel

General Information:

Punica granatum, is a deciduous shrub or small tree, erect, about 16-25 feet high, has glossy green narrow leaves and red flowers followed by dark-red fruits with thick skins containing several chambers of many seeds. It is much branched from the base, branches slender, and branchlets often ending in spines. Leaves are simple, glossy green, opposite, oblong-lanceolate, glabrous, 2-8 cm long and 1-3 cm wide. Flowers: 1–5 at the highest leaf axil of branchlets, 1 terminal, sessile or subsessile. Calyx: 2–3 cm long, red or pale yellow; lobes erectopatent to recurved; petals round or obtuse, red or white. The edible fruit is a berry which is about 5-12 cm in diameter with a rounded hexagonal shape, thick reddish skin and around 600 seeds, each surrounded by a water-laden pulp, aril ranging in color from white to deep red or purple, the aril is the edible part of the fruit. Fruit interior is divided into compartments packed with fleshy, juicy, edible sacs that surround the seeds. The juicy sacs are edible fresh or may be incorporated into jams or jellies. Seeds are numerous, red, pink or yellowish white, angular, wedge-shaped, about 0.5 cm long, 0.1–0.2 cm wide; taste, sweetish-sour. Fruits are hand-picked when fully ripe. Ripe seeds with their attractive bright red, fleshy, translucent arils and the red juice or concentrate produced from them have a delicious astringent, sweet and sour taste.

The pomegranate can be also divided into several anatomical compartments including seed, juice, peel, leaf, flower, bark, and root with each possessing interesting pharmacological and toxicological activities. Pomegranate comes from the Latin words pomium meaning apple.

Pomegranate has become universally popular in recent years, not only as health drink but also for adding color and flavor to many dishes. There are three kinds of Pomegranates: one very sour, the other two moderately sweet or very sweet. These are eaten as dessert after being cut open, seeded, strewn with sugar and sprinkled with rosewater. The seeds are extracted and dried in the sun for about two weeks to make anardana.The spice called anardana refers to the seeds of sour cultivars of pomegranate that are dried until they become dark purplish-brown and only slightly fleshy.

A wine is extracted from the fruits, and the seeds are used in syrups and conserves. Pomegranate jelly can be made by adding pectin and sugar to the fresh juice.

How to use:

Powdered Herb:

There are different ways to use powdered herb.

Food Preparation: You can add powdered herbs to any super food, herbal smoothie, sauces, spreads and even cookies. Also, for children, you can mix powdered herbs with honey or glycerin to make a paste. The thicker the paste, the more potent and herbal in taste. The sweet taste of honey and glycerin will help the medicine go down. This method is also known as "Electuaries".

Capsules: Encapsulating your own powdered herb at home, give you assurance that the contents of the capsules are pure herb and no filler or any other products. These capsules can be taken with liquid.

Poultice: Poultice can be made with an herbal powder and liquid (mostly water) to form a paste which is then applied to the skin. This method is very helpful for skin conditions.

Herbal shot: Powdered herb can be mixed with water, fruit juice or other liquid to make herbal shot.

Precautions:

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

All information on this website is for educational purposes ONLY.

This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.

Pomegranate Peel Powder