[Sca-cooks] Pomegranate seeds

[Sharon Palmer]

>
>A number of the dishes call for being colored first (coloure it with 
>Alkenade) so maybe the purpose of the flourishing was just to add
>a few bits of color. How many of these recipes after all call for 
>that final strew it with spice powders or sugar and serve forth?
>
Bits of color and flavor, I'd say.  Perhaps the preserved 
pomegranates that Katherine mentions are different, but -dried- 
pomegranate is a burst of black not color.

Ranvaig