Many people mistaken pomegranate as a native plant to China but it is actually indigenous to Middle East countries and Persia. Iranians spread the cultivation of pomegranate to India and countries in Southeast Asia as well as Africa. It is a small tree with light yellow to pink and red fruit that contains many small edible red and juicy seeds.

There are 32 cultivars grown worldwide. Malissic and Ras el Baghl varieties are widely grown in Arab countries. Bedana and Kandhari varieties are popular in India due to their soft seeds so sometimes they are known as seedless pomegranate. Spanish Ruby and Wonderful varieties are commonly grown in Europe and the US.

Pomegranate can be eaten raw as many other fruits. It’s not difficult to cut open the fruit and separate seeds from the piths in a bowl of water. There are also processed pomegranate products like concentrated juice, syrup, jelly and wine. People in northern India use sun-dried pomegranate as a herb in the cooking. Skin can be used as the dye or the insecticide.

Fresh pomegranate seeds can help relieve the dizziness due to low-blood pressure. The juice has citric acid and sodium citric that would improve the digestive.