Golpar

Golpar or Heracleum persicum, also known as Persian hogweed, is a flowering plant in the family Apiaceae. It is native to Iran and has been widely used in Persian cuisine for its unique flavor and aroma.

Description

Golpar is a perennial herb that can grow up to 2 meters in height. The plant has large, compound leaves and produces small, white flowers in umbrella-shaped clusters. The fruits of the plant, which are often referred to as seeds, are oval in shape and have a strong, aromatic flavor.

Culinary Uses

In Persian cuisine, golpar is used as a spice. The seeds are ground into a powder and used to flavor various dishes, including Ash, a type of thick soup, and Torshi, pickled vegetables. Golpar is also often combined with other spices in the Persian spice mix Advieh.

The flavor of golpar is described as being similar to that of caraway or fennel, but with a more bitter, earthy taste. It is often used in dishes that also include beans or lentils, as it is believed to reduce the gas-producing properties of these foods.

Medicinal Uses

In addition to its culinary uses, golpar has also been used in traditional Persian medicine for its purported health benefits. It is believed to have digestive, antispasmodic, and carminative properties. However, scientific research on these potential health benefits is limited.

Cultivation

Golpar is a hardy plant that can grow in a variety of soil types, although it prefers well-drained soil and full sun. It is typically propagated by seed, and can be harvested in the late summer or early fall when the seeds have fully matured.

See Also

• List of culinary herbs and spices
• Iranian cuisine