"Dried pomegranate seeds (anardana) are used in both Indian and Iranian cooking.  The Dried seeds impart a sweet/sour flavor to vegetables and legume dishes." www.gourmetsleuth .com. 

Grenadine Syrup and Pomegranate Molasses/Syrup are both made from pomegranates but they are very different.  "Grenadine is made by cutting the seeds in the food processor with the knife blade.  Simmer with 1/4 cup honey over low heat for 3 minutes.  Stir well and strain."  www.webtender.com  "Pomegranate  Molasses/Syrup is made by reducing pomegranate juice to a thick, sweet/sour reddish brown syrup.  There are no additives or preservatives; simply pure, concentrated  pomegranate juice." www.gourmetsleuth.com

I just discovered  rapini “(also known as Broccoli Rabe or Raab), Broccoletti, Broccoli di Rape, Cime di Rapa, Rappi, Friarielli (in Naples), and Grelos) is a common vegetable in Galician, Chinese, Italian, and Portuguese cuisine. Rapini has many spiked leaves that surround a green bud which looks very similar to a small head of broccoli. There may be small yellow flowers blooming from the buds, which are edible. The flavor of rapini has been described as nutty, bitter, pungent, and ‘an acquired taste’. The Italian cultivar is similar to, but much more bitter than, the Chinese. However the Chinese cultivar is of a lighter green color, not at all bitter or pungent, and more tender. Rapini is a source of vitamins A, C, and K, as well as potassium, calcium, and iron. [It] probably descends from a wild herb, a relative of the turnip that grew either in China or the Mediterranean region. It is similar in shape to the Chinese Brassica oleracea cultivar called kai-lan, but not closely related to it.” (1) (2) 

(1) www.wikipedia.com
(2) http:// stag.nutritiondata.com/facts