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 flavour as well...
Canola oil is a vegetable oil derived from a variety of rapeseed that is low in erucic acid, as opposed to colza oil. There are both edible and industrial forms produced from the seed of any...
